Chorizo Cheese Bites | PERFECT BBQ Appetizer!
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Chorizo cheese bites are a popular Spanish tapa, often enjoyed in bars and restaurants. They reflect the rich culinary tradition of Spain, where chorizo—a flavorful cured sausage—pairs beautifully with cheese. These bites are perfect for sharing at gatherings, highlighting the communal spirit of Spanish dining. Today, variations can be found worldwide, making them a beloved appetizer in many cultures.
Ingredients
- ●chorizo
- ●cheese
- ●flour
- ●breadcrumbs
- ●eggs
- ●garlic
- ●parsley
- ●onion
- ●black pepper
- ●salt
- ●olive oil
- ●milk
- ●paprika
- ●cayenne pepper
Instructions
- 1Cook chorizo in a skillet over medium heat until browned, about 5-7 minutes.
- 2Remove chorizo and let cool slightly, then chop finely.
- 3In a bowl, combine cheese, flour, garlic, onion, parsley, paprika, cayenne pepper, black pepper, and salt.
- 4Add the chopped chorizo to the cheese mixture and mix well.
- 5Shape the mixture into small balls or bites, about the size of a golf ball.
- 6Dip each ball into beaten eggs, coating thoroughly.
- 7Roll the egg-coated balls in breadcrumbs until fully covered.
- 8Heat olive oil in a deep skillet over medium-high heat until shimmering.
- 9Fry the cheese bites in batches until golden brown, about 3-4 minutes per side.
- 10Remove from oil and drain on paper towels.
- 11Serve warm with dipping sauce of choice.
Ingredient Alternatives
cheese
Healthier: low-fat cheese
Cheaper: processed cheese
Low-fat cheese reduces calories while maintaining flavor.
chorizo
Healthier: turkey chorizo
Cheaper: pork sausage
Turkey chorizo is leaner, while pork sausage is often less expensive.
Techniques
sautéingfrying
Equipment
skilletmixing bowldeep fryertongspaper towels
🌶️🌶️🌶️Mediummilkeggswheat
Also Known As
Chorizo Cheese BallsChorizo Croquettes
Ingredients
- ●4 large onions
- ●1 lb ground beef
- ●1 cup shredded cheddar cheese
- ●1/2 cup breadcrumbs
- ●1/4 cup chopped parsley
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 cup barbecue sauce
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Peel the onions and cut off the tops and bottoms. Carefully hollow out the insides of each onion, leaving about 1/2 inch of the outer layer intact.
- 3In a mixing bowl, combine the ground beef, shredded cheddar cheese, breadcrumbs, chopped parsley, garlic powder, onion powder, salt, black pepper, and paprika. Mix until well combined.
- 4Stuff each hollowed onion with the beef mixture, packing it tightly.
- 5Place the stuffed onions in a baking dish and drizzle barbecue sauce over the top of each one.
- 6Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 7Remove the foil and bake for an additional 15-20 minutes, or until the beef is cooked through and the onions are tender.
- 8Remove from the oven and let cool for a few minutes before serving.
- 9Serve warm as a delicious appetizer or main dish.
Equipment
baking dishmixing bowlaluminum foilknifespoon
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●1/2 cup unsalted butter
- ●1/4 cup olive oil
- ●4 cloves garlic, minced
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 lemon, juiced
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2In a large oven-safe skillet, melt the butter and olive oil over medium heat.
- 3Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- 4Stir in the dried thyme, dried rosemary, salt, and black pepper.
- 5Add the chicken thighs to the skillet, skin-side down, and sear for about 5-7 minutes until the skin is golden brown.
- 6Flip the chicken thighs over and pour the lemon juice over them.
- 7Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 8Remove the skillet from the oven and let the chicken rest for 5 minutes.
- 9Garnish with fresh parsley before serving.
Equipment
oven-safe skilletmeasuring cupsmeasuring spoonsknifecutting board
Smoked Shotgun Shells are a popular dish in American barbecue culture, particularly in the southern United States. They are often served at gatherings, parties, and tailgating events, showcasing the creativity of home cooks and pitmasters. The dish combines the flavors of smoked meat and cheese, wrapped in pasta, making it a unique and indulgent appetizer.
Ingredients
- ●pasta shells
- ●cream cheese
- ●shredded cheese
- ●ground meat
- ●seasoning
- ●bacon
- ●barbecue sauce
Instructions
- 1Preheat the smoker to 225°F (107°C).
- 2Cook the pasta shells according to package instructions until al dente.
- 3In a bowl, mix cream cheese, shredded cheese, and ground meat with seasoning.
- 4Stuff each pasta shell with the cheese and meat mixture.
- 5Wrap each stuffed shell with bacon, securing with toothpicks if necessary.
- 6Place the wrapped shells in the smoker and cook for about 1 hour.
- 7Brush with barbecue sauce during the last 15 minutes of cooking.
- 8Remove from the smoker and let cool slightly before serving.
- 9Serve with additional barbecue sauce for dipping.
Ingredient Alternatives
cream cheese
Healthier: Greek yogurt
Cheaper: ricotta cheese
Greek yogurt is lower in calories and higher in protein.
ground meat
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner and healthier.
bacon
Healthier: turkey bacon
Cheaper: pork bacon
Turkey bacon is lower in fat.
Techniques
smokingstuffing
Equipment
smokerpotmixing bowltoothpicks
🌶️🌶️🌶️Mediumdairygluten
Also Known As
Stuffed Shotgun ShellsSmoked Pasta Shells
Ingredients
- ●1 lb ground beef
- ●1/2 cup shredded cheddar cheese
- ●1/2 cup shredded mozzarella cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 large onion
- ●1 cup all-purpose flour
- ●1 cup breadcrumbs
- ●2 large eggs
- ●1/2 cup milk
- ●oil for frying
Instructions
- 1In a bowl, mix ground beef, cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and black pepper until well combined.
- 2Peel the onion and slice it into thick rings, separating the rings from each other.
- 3Take a small amount of the beef mixture and press it into the center of each onion ring, covering it completely.
- 4In three separate bowls, set up a breading station: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
- 5Dip each stuffed onion ring first in the flour, then in the egg mixture, and finally coat it with breadcrumbs.
- 6Heat oil in a deep fryer or large pot to 350°F (175°C).
- 7Carefully place the breaded onion rings in the hot oil, frying in batches to avoid overcrowding.
- 8Fry for about 3-4 minutes or until golden brown and cooked through, turning occasionally for even cooking.
- 9Remove the onion rings from the oil and drain on paper towels.
- 10Serve hot with your favorite dipping sauce.
Equipment
large bowlfrying pandeep fryermeasuring cupsmeasuring spoonsmixing spoonpaper towels
Ingredients
- ●4 chicken breasts
- ●2 tbsp olive oil
- ●1 tbsp applewood smoked salt
- ●1 tsp black pepper
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp paprika
- ●1/2 tsp dried thyme
- ●1/2 cup apple juice
- ●1/4 cup apple cider vinegar
Instructions
- 1Preheat your smoker to 225°F (107°C).
- 2In a small bowl, mix together the applewood smoked salt, black pepper, garlic powder, onion powder, paprika, and dried thyme.
- 3Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
- 4Place the chicken breasts in the smoker and smoke for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- 5In a small saucepan, combine the apple juice and apple cider vinegar. Bring to a simmer and reduce slightly, about 10 minutes.
- 6Baste the chicken with the apple juice mixture every 30 minutes during the smoking process for added flavor and moisture.
- 7Once cooked, remove the chicken from the smoker and let it rest for 10 minutes before slicing.
- 8Serve the smoked chicken with your choice of sides.
Equipment
smokermeat thermometersmall saucepan
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