Cheesy Chorizo Corn Muffins
Cheesy Chorizo Corn Muffins

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, cheesy chorizo corn muffins. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

These golden corn muffins are cheesy and delicious. The muffins go especially well with a bowl of chili or a hearty stew or serve them with beans or greens instead of your classic cornbread. From "Cooking On The Block" a weekly cooking show featuring Chef Ellie Espo demonstrating one on her easy and delicious recipes.

Cheesy Chorizo Corn Muffins is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Cheesy Chorizo Corn Muffins is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cheesy chorizo corn muffins using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cheesy Chorizo Corn Muffins:
  1. Prepare 17 oz Jiffy Corn Muffin Mix
  2. Take 2 Eggs
  3. Take 2/3 cup Milk
  4. Make ready 3/4 cup Shredded Mozzarella Cheese
  5. Take 3/4 cup Shredded Swiss Cheese
  6. Prepare 6 oz Hot Chorizo

These cheesy jalapeño corn muffins are as perfect as an easy side dish as they are for a grab-and-go breakfast and make excellent snacks. Corn muffins are ALWAYS a good idea. But when you add strong cheddar, spices and fresh jalapeños you're taking things up a good few notches. Cheesy Herbed Corn Muffins. by: Posie (Harwood) Brien.

Steps to make Cheesy Chorizo Corn Muffins:
  1. Preheat oven to 400°F.
  2. In a large mixing bowl, thoroughly combine muffin mix, eggs, milk, and cheeses.
  3. Remove chorizo from its casing and place in a skillet over medium heat. Cook for 4-5 minutes, crumbling with a spatula throughout.
  4. Stir cooked chorizo into remainder of mixture. Pour evenly into a cooking sprayed muffin tray. Should make 10-12 muffins.
  5. Bake in 400°F oven for 18-20 minutes.
  6. Remove and let cool for at least 20 minutes before removing from muffin tray.

Adapted from the corn muffin recipe on the Indian Head Cornmeal bag, I've turned the classic corn muffin into a cheesy, herby, savory treat that we should all eat for breakfast. These savory muffins made with corn taste great with the cheesy yogurt dip. An easy recipe that is guaranteed to disappear at any party! Sift the flour, corn meal, sugar, baking powder and salt into a bowl, and set aside. In another bowl, combine the eggs, milk, and butter, blending well.

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