May 7, 2014

Chorizo Nuggets

San Diego County Fair Winner

Chorizo Nuggets

3 cups Original Bisquick mix

1 tablespoon taco seasoning

1 cup medium cheddar cheese, shredded and diced

1 pound chorizo, cooked and drained well, cooled

1 (14.75 ounce) can creamed corn

1/2 cup milk

32 small pitted black olives, well drained

Line two baking sheets with parchment paper or use twp non-stick pans). Preheat oven to 450 degrees. In a large bowl, combine Bisquick and taco seasoning. Add cheddar cheese, chorizo, and mix well. In small bowl, combine creamed corn and milk. Fold corn mixture into Bisquick mixture, blending well. With a rounded spoon, form nuggets out of the Bisquick mixture and place on the prepared baking sheets, four nuggets to a row. Press an olive in the center of each nugget and press all the way down to fully cover the olive. Bake 12 minutes or until golden brown. Remove to cooling rack. Yields: 32 nuggets

Creamy Salsa:

1 (8 ounce) package cream cheese, softened

1/2 cup sour cream

2 teaspoons taco seasoning

8 ounces medium heat salsa (about 1 cup)

For creamy salsa: combine the cream cheese and sour cream in a medium bowl. Beat well with electric mixer until smooth. Add taco seasoning and blend. Beat in salsa until blended. Cover and chill two or more hours. Serve with nuggets.

–Recipe from Alberta, San Diego County Fair, 2013 Bisquick Contest