adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chorizo Nuggets with Creamy Salsa Dip
Chorizo Nuggets with Creamy Salsa Dip
0 Likes
Prep Time:
20 minutes
Total Time:
45 minutes
Award-winning Chorizo Nuggets with Creamy Salsa Dip by Alberta Dunbar, 1st Place at San Diego County Fair.
Ingredients:
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 2 teaspoons Mexican seasoning
  • 1 cup medium salsa
  • 3 cups Original Bisquick™ mix
  • 1 tablespoon Mexican seasoning
  • 1 cup shredded Cheddar cheese (4 oz), chopped
  • 1 lb chorizo sausage, cooked, drained, cooled
  • 1 can (14.75 oz) cream style sweet corn
  • 1/4 cup milk
  • About 40 small pitted black olives, drained (from 6-oz can)
Instructions:
  • In a small bowl, use an electric mixer on low speed to blend cream cheese and sour cream for 30 seconds, scraping the bowl constantly, until the mixture is smooth. Mix in 2 teaspoons of seasoning and salsa until well blended. Cover and chill. The salsa can be made the day before and served either warm or cold.
  • Preheat oven to 450°F and prepare 2 large cookie sheets with parchment paper. In a large bowl, combine Bisquick mix and 1 tablespoon seasoning, then add Cheddar cheese and chorizo, mixing well. In a small bowl, whisk together corn and milk, then fold into the Bisquick mixture until fully combined.
  • Place a generous scoop of 2 tablespoons of the mixture onto the cookie sheet. Gently press 1 olive into each scoop, ensuring that the olive is completely covered.
  • Bake until nuggets are golden brown, about 12 to 13 minutes. Serve with creamy salsa dip.

Similar Recipes