20 Quick Easy Chorizo Recipes Flavorful

Busy weeknights call for bold flavors and fast fixes—and that’s where chorizo shines! Whether you’re craving smoky tacos, hearty pasta, or a one-pan wonder, these 20 quick and easy chorizo recipes deliver maximum taste with minimal effort. Perfect for spicing up your dinner rotation, these dishes are sure to become weeknight heroes. Ready to dive in? Let’s get cooking!

Spicy Chorizo Tacos with Avocado Crema

These tacos pack a punch with smoky chorizo and a cooling avocado crema—perfect for taco night with a twist!

Ingredients

• 1 lb fresh Mexican chorizo, casings removed
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice (about 1 lime)
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/2 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a skillet over medium-high. Add chorizo and cook, breaking it into crumbles, for 6–8 minutes until browned and crispy at the edges.
2. While chorizo cooks, mash avocado with sour cream, lime juice, salt, and garlic powder until smooth.
3. Warm tortillas in a dry pan or microwave (20 seconds wrapped in a damp towel).
4. Fill tortillas with chorizo, then top with avocado crema, red onion, and cilantro.

The contrast between the spicy chorizo and creamy avocado makes every bite irresistible—plus, the crema comes together in seconds!

Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Easy Chorizo and Egg Breakfast Burritos

Easy Chorizo and Egg Breakfast Burritos

These hearty burritos pack a punch with spicy chorizo, fluffy scrambled eggs, and melty cheese—perfect for fueling up on busy mornings.

Ingredients:

• 4 large eggs
• 1/2 lb Mexican chorizo, casing removed
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 4 (10-inch) flour tortillas
• 1 tbsp olive oil
• Hot sauce or salsa (optional, for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chorizo and cook for 5 minutes, breaking it into crumbles with a spatula until browned.
2. Add diced onion and bell pepper to the skillet. Cook for 3–4 minutes until softened.
3. In a bowl, whisk eggs with salt and black pepper. Pour into the skillet and scramble with the chorizo mixture for 2–3 minutes until just set.
4. Warm tortillas in a dry pan or microwave for 15 seconds. Divide the egg-chorizo mixture among them, top each with 2 tbsp cheddar cheese, and fold into burritos.

The smoky chorizo infuses the eggs with bold flavor, while the gooey cheese ties everything together—no bland breakfasts here!

Tip: For extra crunch, lightly toast the rolled burritos in a pan for 1–2 minutes per side.

One-Pot Chorizo and Rice Skillet

One-Pot Chorizo and Rice Skillet

This smoky, Spanish-inspired skillet is a weeknight hero—packed with bold flavors and minimal cleanup. The chorizo infuses the rice with rich paprika warmth, while a squeeze of lemon brightens every bite.

Ingredients:

• 1 tbsp olive oil
• 8 oz fresh chorizo, casing removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add chorizo, breaking it into crumbles with a spoon. Cook for 5 minutes until browned.
2. Add onion and bell pepper; sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add rice, smoked paprika, salt, and black pepper, stirring to coat. Pour in chicken broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 18 minutes (no peeking!). Remove from heat; let sit 5 minutes.
5. Fluff rice with a fork, then stir in lemon juice and parsley.

The magic here? The chorizo’s rendered fat toasts the rice, giving it an almost paella-like depth without the fuss.

Tip: For extra texture, press the rice into the skillet after adding broth and let it crisp uncovered for the last 2 minutes of cooking.

Chorizo Stuffed Bell Peppers

These Chorizo Stuffed Bell Peppers are a fiesta in every bite—spicy, cheesy, and packed with smoky chorizo goodness.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb fresh Mexican chorizo, casings removed
• 1 cup cooked white rice
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup finely diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and black pepper, to taste

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange bell peppers upright in the dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until softened. Add chorizo, breaking it up with a spoon, and cook for 5–6 minutes until browned. Stir in 1 tsp cumin, 1/2 tsp smoked paprika, and a pinch of salt and black pepper.
3. Remove skillet from heat and fold in cooked rice and 1/4 cup cheese. Spoon the mixture evenly into the bell peppers, packing gently.
4. Top each pepper with remaining 1/4 cup cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake another 10 minutes until cheese is bubbly and peppers are tender.

The smoky chorizo and melty cheese create a bold contrast with the sweet bell peppers—perfect for a weeknight dinner that feels special.

Tip: For extra heat, stir in a diced jalapeño with the onion and garlic.

Chorizo and Potato Hash

This Chorizo and Potato Hash is a hearty, one-pan breakfast that’s packed with smoky spice and crispy golden potatoes—perfect for lazy weekend mornings.

• 1 lb russet potatoes, diced into ½-inch cubes
• 8 oz fresh Mexican chorizo, casings removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• 4 large eggs (optional, for serving)
• 2 tbsp chopped fresh cilantro (optional, for garnish)

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push potatoes to one side of the skillet. Add chorizo, breaking it up with a spatula, and cook for 5 minutes until browned. Stir in onion, bell pepper, smoked paprika, garlic powder, salt, and black pepper. Cook for another 5 minutes until veggies soften.
3. Reduce heat to low. Create 4 wells in the hash and crack an egg into each (if using). Cover and cook for 3–5 minutes until egg whites set.
4. Garnish with cilantro and serve hot.

The crispy-edged potatoes soak up the chorizo’s smoky fat, while the runny yolks tie everything together—no fancy brunch spot required!

Tip: For extra crunch, leave the hash undisturbed for the first 5 minutes of cooking to let the potatoes develop a crust.

Chorizo Quesadillas with Salsa Verde

Chorizo Quesadillas with Salsa Verde

These smoky, cheesy quesadillas get a bright kick from homemade salsa verde—perfect for a quick weeknight dinner with a side of crunch.

Ingredients

• 8 oz fresh Mexican chorizo, casings removed
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• 1/2 cup salsa verde (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup chopped cilantro
• 1/2 tsp ground cumin

Instructions

1. Heat olive oil in a skillet over medium-high. Add chorizo and 1/2 tsp cumin; cook, breaking into crumbles, for 5–6 minutes until browned. Drain excess fat.
2. Lay tortillas flat. Sprinkle 1/2 cup cheese on half of each tortilla, followed by chorizo, 2 tbsp salsa verde, and a pinch of cilantro. Fold tortillas over.
3. Wipe the skillet clean, then return to medium heat. Cook each quesadilla for 2–3 minutes per side until golden and cheese melts.
4. Slice into wedges and serve with extra salsa verde for dipping.

The contrast of crispy tortilla, melty cheese, and tangy salsa verde makes every bite irresistible. Tip: For extra crunch, press the quesadillas lightly with a spatula while cooking.

Chorizo and Black Bean Soup

This smoky, hearty soup is a flavor-packed hug in a bowl—perfect for busy weeknights when you need something satisfying but fuss-free.

Ingredients:

• 1 tbsp olive oil
• 12 oz fresh Mexican chorizo, casings removed
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 (15 oz) cans black beans, drained and rinsed
• 4 cups chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tbsp lime juice
• Salt and black pepper to taste
• Fresh cilantro and sour cream for serving

Instructions:

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Add chorizo and cook, breaking it up with a spoon, until browned (5–6 minutes). Transfer to a plate.
2. In the same pot, sauté onion until soft (4 minutes). Add garlic, 1 tsp cumin, and 1 tsp smoked paprika; cook 1 minute until fragrant.
3. Stir in black beans, chicken broth, and tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4. Use a potato masher to lightly crush some beans for thickness. Stir in lime juice, reserved chorizo, and season with salt and black pepper to taste.
5. Serve topped with cilantro and a dollop of sour cream.

The smoky chorizo and fire-roasted tomatoes add deep, charred notes that make this soup taste like it simmered all day—even though it’s ready in 30 minutes!

Tip: For extra kick, stir in a diced jalapeño with the onions.

Chorizo Mac and Cheese

Chorizo Mac and Cheese

This smoky, spicy twist on classic mac and cheese is a weeknight hero—packed with bold chorizo flavor and the creamiest cheese sauce.

Ingredients:

• 8 oz dried elbow macaroni
• 1 tbsp olive oil
• 8 oz fresh Mexican chorizo, casings removed
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add chorizo and cook, breaking it into crumbles, for 5 minutes until browned. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Stir in garlic powder, smoked paprika, salt, and black pepper.
4. Simmer sauce for 3–4 minutes until thickened. Remove from heat and stir in cheddar and Parmesan until melted. Fold in cooked macaroni and chorizo.
5. Serve immediately, garnished with extra paprika if desired.

The crispy chorizo crumbles add a punchy contrast to the ultra-creamy cheese sauce—no baking required!

Tip: For extra heat, stir in a diced jalapeño with the chorizo.

Chorizo and Shrimp Paella

This vibrant paella brings smoky chorizo and plump shrimp together with saffron-infused rice for a showstopping one-pan meal.

Ingredients:

• 1 tbsp olive oil
• 8 oz Spanish chorizo, sliced into 1/4-inch rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 1/2 cups short-grain paella rice (or Arborio)
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads
• 3 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 1/2 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a 12-inch paella pan or skillet over medium-high. Add chorizo and cook for 2 minutes per side until crispy. Transfer to a plate.
2. In the same pan, sauté onion and bell pepper for 5 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
3. Stir in rice, smoked paprika, and saffron, coating the grains in the oil. Pour in chicken broth and bring to a simmer.
4. Reduce heat to low, cover, and cook for 15 minutes without stirring. Uncover, arrange shrimp and peas on top, then sprinkle with salt and black pepper. Cover and cook 5 more minutes until shrimp are pink.
5. Scatter reserved chorizo over the top. Let rest for 5 minutes before serving with lemon wedges.

The magic here? Letting the rice develop a crispy bottom (socarrat) while keeping the shrimp tender—no stirring required!

Tip: For extra depth, toast the saffron threads in a dry pan for 10 seconds before adding.

Chorizo and Corn Chowder

This smoky, creamy chowder is packed with bold chorizo and sweet corn—comfort in a bowl with just the right kick!

Ingredients

• 8 oz fresh Mexican chorizo, casings removed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 1 large russet potato, peeled and diced into ½-inch cubes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. In a large pot over medium heat, cook the chorizo, breaking it into crumbles with a spoon, for 5 minutes until browned. Transfer to a plate, leaving drippings in the pot.
2. Add onion and bell pepper to the pot; sauté for 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add corn, potato, chicken broth, smoked paprika, cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Stir in heavy cream and reserved chorizo; simmer for 5 more minutes. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with fresh cilantro.

The smoky chorizo fat infuses the broth, while the cream balances the heat—no roux needed for this rich texture!

Tip: For extra depth, char the corn in a dry skillet before adding it to the pot.

Chorizo and Spinach Stuffed Mushrooms

Chorizo and Spinach Stuffed Mushrooms

These bite-sized flavor bombs are the perfect party appetizer, with smoky chorizo and creamy cheese tucked inside tender mushrooms.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed
• 4 oz fresh chorizo, casings removed
• 1 cup fresh spinach, finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet.
2. In a skillet over medium heat, cook chorizo for 5 minutes, breaking it into crumbles. Add spinach and cook 2 minutes until wilted. Drain excess fat.
3. In a bowl, mix cooked chorizo-spinach mixture with 1/2 cup cream cheese, 1/4 cup Parmesan, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt until combined.
4. Spoon filling into mushroom caps, mounding slightly. Bake 18-20 minutes until mushrooms are tender and filling is golden.

The contrast between the juicy mushroom, crispy-edged chorizo, and velvety filling makes these disappear fast at gatherings.

Tip: For extra browning, broil 1-2 minutes at the end—just watch closely!

Chorizo and Sweet Potato Chili

This smoky, slightly spicy chili is a hearty one-pot wonder—packed with bold chorizo, tender sweet potatoes, and just the right kick.

Ingredients:

• 1 tbsp olive oil
• 1 lb fresh Mexican chorizo, casings removed
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• ½ tsp salt
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add chorizo and cook, breaking it up with a spoon, until browned (5–6 minutes).
2. Add sweet potato, onion, and garlic. Cook until onion softens (4–5 minutes). Stir in 1 tbsp chili powder, 1 tsp cumin, and ½ tsp smoked paprika; toast for 30 seconds.
3. Pour in diced tomatoes, 2 cups chicken broth, and black beans. Add ½ tsp salt, bring to a boil, then reduce heat to simmer. Cover and cook until sweet potatoes are tender (15–20 minutes).
4. Serve topped with cilantro and a squeeze of lime.

The sweet potatoes melt into the broth, thickening the chili while balancing the chorizo’s richness—no need for extra starch or cream!

Tip: For extra depth, char the sweet potato cubes in a dry skillet for 2–3 minutes before adding them to the pot.

Chorizo and Cabbage Stir-Fry

This quick and flavorful stir-fry turns humble cabbage into a smoky, spicy weeknight hero—thanks to crispy chorizo and a punchy garlic-lime finish.

Ingredients

• 8 oz fresh Mexican chorizo, casings removed
• 1 tbsp olive oil
• 4 cups shredded green cabbage (about ½ small head)
• 1 small red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp lime juice
• ½ tsp smoked paprika
• ¼ tsp salt
• ¼ cup chopped cilantro (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high. Add chorizo and cook, breaking it into crumbles, for 5 minutes until browned and crispy.
2. Push chorizo to one side of the skillet. Add cabbage and bell pepper; stir-fry for 4 minutes until slightly wilted but still crunchy.
3. Add minced garlic, smoked paprika, and salt. Toss everything together and cook for 1 minute until fragrant.
4. Remove from heat. Drizzle with lime juice and sprinkle cilantro (if using). Toss to combine.

The magic here? The chorizo’s rendered fat coats the cabbage, turning it into a savory-sweet tangle with just the right bite. Serve over rice or scoop straight from the pan!

Tip: For extra crunch, add a handful of crushed tortilla chips right before serving.

Chorizo and Cheese Empanadas

Chorizo and Cheese Empanadas

These flaky, golden empanadas are packed with spicy chorizo and melty cheese—perfect for game day or a cozy weeknight treat.

Ingredients:

• 1 tbsp olive oil
• 8 oz fresh Mexican chorizo, casings removed
• 1/2 cup diced yellow onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1 package (14 oz) store-bought empanada discs (or homemade dough)
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add chorizo and cook, breaking it up, for 5 minutes until browned. Stir in diced onion, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook 3 more minutes until onions soften. Let cool slightly, then mix in 1 cup Monterey Jack.
2. Preheat oven to 400°F. Place 2 tbsp filling on each empanada disc, fold into half-moons, and crimp edges with a fork. Brush with beaten egg.
3. Bake on a parchment-lined sheet for 20 minutes until golden and crisp. Cool 5 minutes before serving.

The smoky-spicy chorizo pairs magically with the gooey cheese, all wrapped in a buttery, shattering crust.

Tip: For extra crunch, spritz empanadas with oil before baking.

Chorizo and Zucchini Frittata

This hearty frittata packs smoky chorizo and tender zucchini into every bite—perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 oz cured chorizo, diced
• 1 medium zucchini, thinly sliced
• 1/4 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, salt, and black pepper until smooth.
2. Heat olive oil in a 10-inch oven-safe skillet over medium. Add chorizo and cook for 3 minutes until crispy. Add zucchini and sauté for 2 more minutes.
3. Pour the egg mixture into the skillet, stirring gently to distribute ingredients. Sprinkle cheddar cheese on top.
4. Transfer skillet to the oven and bake for 15–18 minutes, until the center is just set and edges are golden.

The smoky chorizo and mild zucchini balance beautifully, while the crispy edges give this frittata a satisfying texture contrast.

Tip: Let it rest for 5 minutes before slicing—this helps the layers set cleanly!

Chorizo and Lentil Stew

This hearty stew combines smoky chorizo with earthy lentils for a cozy one-pot meal that’s packed with bold flavors.

Ingredients:

• 1 tbsp olive oil
• 8 oz Spanish chorizo (casing removed), diced
• 1 medium yellow onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup dried brown lentils, rinsed
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add chorizo and cook for 3–4 minutes until crispy. Remove with a slotted spoon, leaving the oil behind.
2. Add onion and carrots to the pot. Cook for 5 minutes until softened. Stir in garlic, 1 tsp smoked paprika, and 1 tsp cumin; cook for 1 minute until fragrant.
3. Add lentils, 4 cups chicken broth, diced tomatoes, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Stir the cooked chorizo back into the stew. Garnish with parsley before serving.

The smoky chorizo infuses the lentils with rich flavor, while the tender veggies add just the right bite. It’s a fuss-free dish that tastes like it simmered all day!

Tip: For extra depth, deglaze the pot with a splash of red wine after browning the chorizo.

Chorizo and Poblano Stuffed Enchiladas

These enchiladas pack a smoky, spicy punch with crumbled chorizo and roasted poblanos, all wrapped in warm tortillas and smothered in tangy red sauce.

Ingredients:

• 8 oz fresh Mexican chorizo, casings removed
• 2 poblano peppers, roasted, peeled, and diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro and crumbled queso fresco for garnish

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook chorizo, breaking it into crumbles, for 5 minutes. Add onion, garlic, cumin, smoked paprika, and salt; cook 3 more minutes until onions soften. Stir in poblanos.
2. Warm tortillas on a dry skillet for 15 seconds per side to soften. Fill each with 1/4 cup chorizo mixture, roll tightly, and place seam-side down in a greased 9×13″ baking dish.
3. Pour enchilada sauce evenly over tortillas, then sprinkle with Monterey Jack. Bake for 20 minutes until bubbly and cheese melts.
4. Garnish with cilantro and queso fresco. Serve hot.

The charred poblanos and smoky chorizo create a deep, layered flavor that’s balanced by the bright enchilada sauce. A squeeze of lime takes it over the top!

Tip: For extra char, roast poblanos directly over a gas flame until blackened before peeling.

Chorizo and Roasted Vegetable Pasta

This Chorizo and Roasted Vegetable Pasta is a smoky, veggie-packed weeknight hero—caramelized roasted veggies and spicy chorizo cling to every noodle for a dish that’s hearty but fresh.

• 8 oz dried rigatoni or penne
• 8 oz fresh Mexican chorizo, casings removed
• 1 medium zucchini, sliced into ½-inch half-moons
• 1 red bell pepper, chopped into 1-inch pieces
• 1 small red onion, cut into 1-inch wedges
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 garlic cloves, minced
• ¼ cup grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh parsley

1. Roast the veggies: Preheat oven to 425°F. Toss zucchini, bell pepper, and red onion with 2 tbsp olive oil, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast 20 minutes, flipping halfway, until edges are charred.
2. Cook the chorizo: Heat remaining 1 tbsp olive oil in a skillet over medium. Add chorizo, breaking it up with a spoon, and cook 5–6 minutes until browned. Stir in garlic and cook 30 seconds until fragrant.
3. Boil the pasta: Cook pasta in salted water until al dente, reserving ½ cup pasta water before draining.
4. Combine everything: Add drained pasta, roasted veggies, and Parmesan to the chorizo skillet. Toss with reserved pasta water (2–3 tbsp at a time) until glossy. Garnish with parsley.

The trick here? Roasting the veggies at high heat deepens their sweetness, balancing the chorizo’s spice. Serve with extra Parmesan for a salty finish.

Tip: Swap chorizo for Italian sausage if you prefer milder heat—just add an extra ¼ tsp smoked paprika to keep the smoky vibe.

Chorizo and Guacamole Tostadas

Chorizo and Guacamole Tostadas

These crispy tostadas are a fiesta of flavors, with spicy chorizo, creamy guacamole, and a sprinkle of cotija cheese—perfect for a quick weeknight dinner or casual entertaining.

Ingredients:

• 8 small corn tostada shells
• 1 lb fresh Mexican chorizo, casings removed
• 2 ripe avocados, pitted and peeled
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• 1/2 cup crumbled cotija cheese
• 1/4 cup sour cream (optional)
• Hot sauce, for serving

Instructions:

1. In a skillet over medium heat, cook the chorizo, breaking it into small pieces with a spatula, for 8–10 minutes until browned and crispy. Drain excess fat.
2. Meanwhile, mash the avocados in a bowl. Stir in the red onion, cilantro, lime juice, kosher salt, and ground cumin until combined.
3. Spread a layer of guacamole onto each tostada shell. Top with the cooked chorizo, then sprinkle with cotija cheese.
4. Drizzle with sour cream (if using) and hot sauce to taste.

The contrast of the crunchy shell, rich chorizo, and cool guacamole makes every bite irresistible—plus, it all comes together in under 20 minutes!

Tip: For extra crunch, lightly toast the tostada shells in a dry skillet for 1 minute per side before assembling.

Chorizo and Tomato Bruschetta

This Chorizo and Tomato Bruschetta is a bold twist on the classic, with smoky chorizo adding a spicy kick to sweet tomatoes and crisp bread.

• 1 French baguette, sliced into ½-inch thick pieces
• 2 tbsp olive oil, divided
• 8 oz fresh chorizo, casing removed
• 2 cups diced tomatoes (about 3 medium)
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh basil, thinly sliced

1. Preheat oven to 400°F. Brush baguette slices with 1 tbsp olive oil and bake for 8–10 minutes until golden and crisp. Set aside.
2. In a skillet over medium heat, cook chorizo, breaking it into small pieces, for 5–6 minutes until browned. Drain excess fat.
3. Add remaining 1 tbsp olive oil, tomatoes, garlic, balsamic vinegar, salt, and pepper to the skillet. Cook for 3–4 minutes until tomatoes soften slightly.
4. Spoon the chorizo-tomato mixture onto toasted bread. Garnish with fresh basil.

The smoky chorizo and tangy balsamic balance perfectly against the juicy tomatoes—ideal for a quick appetizer that packs a punch.

Tip: For extra richness, drizzle with a touch of honey before serving.

Conclusion

With 20 quick and easy chorizo recipes, you’re all set to bring bold, flavorful meals to your table in no time! Whether you’re craving breakfast, dinner, or something in between, there’s a dish here for every craving. Give these recipes a try, then let us know which ones are your favorites—and don’t forget to share the love on Pinterest! Happy cooking!