Chorizo Nuggets with Chimichurri Dipping Sauce

Gluten Free
Chorizo Nuggets with Chimichurri Dipping Sauce
165 min.
48
64kcal

Suggestions


Are you ready to elevate your appetizer game? Introducing Chorizo Nuggets with Chimichurri Dipping Sauce—a delightful fusion of bold flavors and crispy textures that will leave your guests craving more! Perfect for any gathering, these gluten-free nuggets are not only easy to prepare but also pack a punch with the smoky richness of chorizo.

Imagine biting into a perfectly golden nugget, the savory chorizo bursting with flavor, complemented by the vibrant and zesty chimichurri sauce. This dish is ideal for antipasti platters, starters, or even as a satisfying snack during game day. With 48 servings, you’ll have plenty to share—or keep all to yourself!

The chimichurri sauce, made with fresh parsley, garlic, and a hint of vinegar, adds a refreshing contrast to the hearty chorizo. Plus, the optional garnishes like cubed Manchego cheese and colorful bell peppers not only enhance the presentation but also provide a delightful crunch. Whether you’re hosting a party or simply looking for a tasty treat, these Chorizo Nuggets are sure to impress. Get ready to indulge in a culinary experience that combines tradition with a modern twist!

Ingredients

  • bunch parsley fresh packed ( 1 cup firmly )
  • small onion cut into fourths
  • cloves garlic 
  • tablespoons olive oil 
  • 0.3 cup vinegar white
  • 0.5 teaspoon salt 
  • 0.3 cup cream sour
  • cups cooking oil for frying
  • 12 oz chorizo sausage cut smoked cut into 48 (1/2-inch) pieces
  •  eggs 
  • cup milk 
  • cup cornmeal 
  • teaspoons ground cumin 
  • 0.5 teaspoon pepper 
  • pieces bell pepper cubed sliced
  • cup frangelico 
  • 48  frangelico 

Equipment

  • food processor
  • bowl
  • frying pan
  • paper towels
  • blender
  • toothpicks

Directions

  1. In blender or food processor, place all Chimichurri Sauce ingredients except sour cream. Cover; blend on high speed until well blended. Stir in sour cream; cover and refrigerate 2 hours.
  2. In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375°F.
  3. In medium bowl, place 2 tablespoons of the Bisquick mix; add chorizo, and toss to lightly coat. In medium bowl, mix eggs, milk, remaining 1 cup Bisquick mix, the cornmeal, cumin and pepper. Dip Bisquick-coated chorizo into batter.
  4. Fry 4 or 5 chorizo at a time in hot oil 3 to 4 minutes, turning once, until golden brown.
  5. Drain on paper towels.
  6. Serve on toothpicks with garnishes and sauce.

Nutrition Facts

Calories64kcal
Protein9.21%
Fat71.87%
Carbs18.92%

Properties

Glycemic Index
6.55
Glycemic Load
1.59
Inflammation Score
-2
Nutrition Score
2.3343478726304%

Flavonoids

Apigenin
2.56mg
Luteolin
0.01mg
Isorhamnetin
0.07mg
Kaempferol
0.03mg
Myricetin
0.18mg
Quercetin
0.3mg

Nutrients percent of daily need

Calories:63.91kcal
3.2%
Fat:5.11g
7.86%
Saturated Fat:1.17g
7.31%
Carbohydrates:3.03g
1.01%
Net Carbohydrates:2.63g
0.96%
Sugar:0.42g
0.47%
Cholesterol:13.14mg
4.38%
Sodium:30.26mg
1.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.47g
2.95%
Vitamin K:21.92µg
20.87%
Vitamin E:0.63mg
4.17%
Vitamin C:3.06mg
3.7%
Vitamin A:163.21IU
3.26%
Iron:0.35mg
1.94%
Phosphorus:18.94mg
1.89%
Manganese:0.03mg
1.71%
Fiber:0.39g
1.57%
Vitamin B6:0.03mg
1.56%
Magnesium:5.62mg
1.41%
Selenium:0.94µg
1.34%
Calcium:13.29mg
1.33%
Vitamin B2:0.02mg
1.32%
Zinc:0.17mg
1.15%
Vitamin B1:0.02mg
1.08%
Folate:4.17µg
1.04%