Chorizo Nuggets with Creamy Salsa Dip

Gluten Free
Chorizo Nuggets with Creamy Salsa Dip
45 min.
40
75kcal

Suggestions


Are you ready to elevate your appetizer game? Introducing Chorizo Nuggets with Creamy Salsa Dip, a delightful gluten-free treat that’s perfect for any gathering! Whether you're hosting a party, enjoying a cozy night in, or simply looking for a delicious snack, these nuggets are sure to impress your guests and tantalize their taste buds.

Imagine the savory flavor of cooked chorizo combined with the creamy richness of cheese and the sweetness of corn, all encased in a golden, crispy exterior. Each bite is a burst of flavor, complemented perfectly by the zesty creamy salsa dip that adds a refreshing kick. With just 45 minutes of prep and cooking time, you can whip up a batch of these mouthwatering nuggets that serve up to 40 people, making them an ideal choice for larger gatherings.

Not only are these Chorizo Nuggets a feast for the senses, but they also cater to gluten-free diets, ensuring that everyone can indulge without worry. The combination of protein, healthy fats, and a touch of carbs makes them a satisfying snack that will keep your guests coming back for more. So, gather your ingredients and get ready to impress with this irresistible appetizer that’s bound to be the star of your next event!

Ingredients

  • oz cream cheese softened
  • 0.5 cup cream sour
  • teaspoons crema mexicana 
  • cup salsa 
  • tablespoon crema mexicana 
  • oz cheddar cheese shredded chopped
  • lb chorizo sausage cut cooled cooked drained
  • 14.8 oz corn sweet cream style canned
  • 0.3 cup milk 
  • 40 small olives black pitted drained (from 6-oz can)
  • cups frangelico 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. In small bowl, beat cream cheese and sour cream with electric mixer on low speed 30 seconds, scraping bowl constantly, until mixture is smooth.
  2. Add 2 teaspoons seasoning and the salsa; beat until blended. Cover and chill. Salsa can be made the day before and served warm or cold.
  3. Heat oven to 450°F. Line 2 large cookie sheets with cooking parchment paper. In large bowl, mix Bisquick mix and 1 tablespoon seasoning. Stir in Cheddar cheese and chorizo; mix well. In small bowl, mix corn and milk. Stir corn mixture into Bisquick mixture until well combined.
  4. Spoon 2 tablespoons mixture onto cookie sheet, press 1 olive into each, covering olive completely.
  5. Bake 12 to 13 minutes or until golden brown.
  6. Serve nuggets with creamy salsa dip.

Nutrition Facts

Calories75kcal
Protein13.81%
Fat68.54%
Carbs17.65%

Properties

Glycemic Index
3.69
Glycemic Load
1.21
Inflammation Score
-2
Nutrition Score
1.7791304348604%

Flavonoids

Luteolin
0.02mg

Nutrients percent of daily need

Calories:75.14kcal
3.76%
Fat:5.89g
9.05%
Saturated Fat:3.03g
18.91%
Carbohydrates:3.41g
1.14%
Net Carbohydrates:2.91g
1.06%
Sugar:1.16g
1.29%
Cholesterol:18.77mg
6.26%
Sodium:145.65mg
6.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.67g
5.34%
Vitamin A:259.3IU
5.19%
Calcium:37.82mg
3.78%
Vitamin C:2.78mg
3.37%
Phosphorus:33.07mg
3.31%
Vitamin B2:0.04mg
2.4%
Selenium:1.54µg
2.2%
Vitamin E:0.32mg
2.15%
Fiber:0.5g
2%
Vitamin B6:0.03mg
1.72%
Potassium:56.79mg
1.62%
Vitamin B5:0.16mg
1.56%
Zinc:0.23mg
1.52%
Magnesium:5.88mg
1.47%
Vitamin B3:0.27mg
1.35%
Manganese:0.03mg
1.3%
Iron:0.23mg
1.28%
Vitamin B1:0.02mg
1.09%
Folate:4.06µg
1.02%