27+ Delicious Summer Chorizo Recipes to Spice Up Your Summer Dinners

As the temperature rises and the days get longer, nothing hits the spot quite like a spicy, flavorful dish that embodies the essence of summer.

If you’re a fan of bold, smoky, and savory flavors, chorizo is the perfect ingredient to bring heat and satisfaction to your summer meals.

Whether you’re firing up the grill, hosting a backyard fiesta, or simply looking for a quick weeknight dinner, chorizo is versatile enough to enhance any dish.

From zesty tacos to hearty salads, sizzling stir-fries to savory appetizers, chorizo can be the star of every meal.

In this collection of 27+ summer chorizo recipes, we’ve curated a variety of dishes that celebrate the rich, spicy flavors of chorizo.

These recipes will help you take full advantage of the vibrant ingredients that summer has to offer, adding a kick to everything from breakfast to dinner, and even side dishes and snacks.

Whether you love your chorizo spicy, smoky, or crumbled, these recipes will keep you coming back for more all season long.

27+ Delicious Summer Chorizo Recipes to Spice Up Your Summer Dinners

Summer cooking is all about fresh ingredients, bold flavors, and meals that bring people together, and these 27+ summer chorizo recipes deliver on all fronts.

With the perfect balance of heat, smokiness, and richness, chorizo can be paired with so many seasonal ingredients, transforming ordinary dishes into unforgettable meals.

Whether you’re hosting a summer barbecue, enjoying a casual family dinner, or treating yourself to something spicy, chorizo is your go-to ingredient for creating satisfying and flavorful meals.

Citrus Chorizo Pasta

This vibrant summer chorizo pasta recipe marries the zesty brightness of citrus with the rich smokiness of chorizo.

The dish exudes freshness and warmth, perfect for a lazy summer evening when you crave both comfort and a burst of tangy flavor. The balance of acidity and spice promises an unforgettable dining experience that captures the essence of the season.

• Ingredients:
  1. 300g chorizo sausage, sliced into rounds
  2. 400g pasta (penne or fusilli work well)
  3. 1 large red bell pepper, thinly sliced
  4. 1 yellow bell pepper, thinly sliced
  5. 2 cloves garlic, minced
  6. Zest and juice of 1 large lemon
  7. 1 orange, juiced
  8. 150ml heavy cream
  9. A handful of fresh basil leaves, roughly torn
  10. Olive oil, salt, and pepper to taste
• Instructions:
  1. Bring a large pot of salted water to a boil and cook the pasta al dente.
  2. In a large pan, heat a drizzle of olive oil over medium heat. Sauté the garlic until fragrant, then add the chorizo slices. Sear until they release their oils and become slightly crispy.
  3. Add the sliced bell peppers and continue cooking until they soften but remain crisp.
  4. Stir in the citrus zest and juices, allowing the sauce to simmer briefly before pouring in the heavy cream. Season with salt and pepper.
  5. Drain the pasta and toss it into the pan to coat with the creamy, zesty sauce. Fold in the fresh basil leaves and serve hot.

The final dish is a medley of flavors that celebrate summer in every bite.

This pasta brings together the smoky depth of chorizo with the uplifting tang of citrus, resulting in a refreshing yet hearty meal that is perfect for outdoor dining or a festive family dinner.

Grilled Chorizo & Veggie Summer Skewers

Imagine spending a warm summer evening outdoors, enjoying the sizzle of the grill paired with robust chorizo and crisp seasonal vegetables.

This recipe offers a delightful fusion of Spanish influences with a summery twist, incorporating vibrant spices and fresh ingredients that perfectly complement the chorizo’s fiery character.

• Ingredients:
  1. 250g chorizo sausage, cut into thick rounds
  2. 1 zucchini, sliced into half-moons
  3. 1 red onion, cut into wedges
  4. 1 cup cherry tomatoes
  5. 1 yellow squash, cut into rounds
  6. 2 tablespoons extra virgin olive oil
  7. 1 teaspoon smoked paprika
  8. 1/2 teaspoon garlic powder
  9. Juice of 1 lime
  10. Salt and pepper to taste
  11. Fresh cilantro, chopped for garnish
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a mixing bowl, toss the vegetables with olive oil, smoked paprika, garlic powder, lime juice, salt, and pepper until evenly coated.
  3. Thread the chorizo pieces and vegetables alternately onto skewers.
  4. Place the skewers on the grill and cook for about 10–12 minutes, turning occasionally until the chorizo is nicely charred and the vegetables are tender yet crisp.
  5. Remove from heat and sprinkle freshly chopped cilantro over the top before serving.

These skewers are a celebration of summer’s bounty and bold flavors.

The grilled chorizo infuses the vegetables with its aromatic spices, creating a dish that is both satisfying and refreshingly light—a perfect centerpiece for any outdoor gathering.

Chorizo-Stuffed Summer Peppers

This innovative recipe transforms summer bell peppers into edible vessels brimming with a savory chorizo stuffing.

The dish is a stunning interplay of textures and flavors, where the tender sweetness of the peppers complements the robust, spiced filling. Ideal for both a light lunch or an impressive side dish, it captures the lively spirit of summer cooking.

• Ingredients:
  1. 4 large bell peppers (preferably a mix of colors)
  2. 200g chorizo sausage, diced
  3. 1 small onion, finely chopped
  4. 2 cloves garlic, minced
  5. 1 cup cooked quinoa or rice
  6. 1 tomato, diced
  7. 1 teaspoon cumin
  8. 1/2 teaspoon chili flakes (optional, for extra heat)
  9. Fresh parsley, chopped
  10. Olive oil, salt, and pepper to taste
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds and membranes.
  3. In a skillet, heat olive oil over medium heat. Sauté the onions and garlic until soft, then add the diced chorizo and cook until it starts to brown.
  4. Stir in the tomato, cumin, chili flakes, and cooked quinoa (or rice), and let the flavors meld for about 5 minutes. Adjust seasoning with salt and pepper.
  5. Stuff each pepper with the chorizo mixture, place them in a baking dish, cover with foil, and bake for 25–30 minutes until the peppers are tender.
  6. Garnish with freshly chopped parsley before serving.

In the end, these chorizo-stuffed peppers are a delightful testament to inventive summer cuisine.

They provide a perfect balance of sweetness, spice, and heartiness, embodying the best of seasonal produce and traditional flavors while leaving room for creative presentation and garnish.

Chorizo & Corn Summer Tacos

These chorizo and corn tacos are a fresh, vibrant take on a Mexican classic, perfect for a summer night when you’re craving bold flavors.

The chorizo adds a savory punch, while the sweet, grilled corn brings a burst of natural sweetness that balances the heat. Together, they create a taco experience that is fun, light, and satisfying.

• Ingredients:
  1. 300g fresh chorizo sausage, crumbled
  2. 2 ears of corn, husked and grilled
  3. 8 small corn tortillas
  4. 1/2 red onion, finely diced
  5. 1/2 cup crumbled queso fresco
  6. 1 avocado, sliced
  7. Fresh cilantro, chopped
  8. Juice of 1 lime
  9. Salt and pepper to taste
• Instructions:
  1. Grill the corn on medium heat for about 10 minutes, rotating frequently, until charred and tender. Once cooked, slice the kernels off the cob.
  2. In a skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up as it cooks.
  3. Warm the tortillas on a skillet for about 1 minute per side.
  4. Assemble the tacos by spooning the cooked chorizo onto each tortilla. Top with the grilled corn, diced red onion, avocado slices, crumbled queso fresco, and fresh cilantro.
  5. Drizzle with lime juice, season with salt and pepper, and serve immediately.

These tacos are the perfect summer treat: they combine the smokiness of chorizo with the sweet crunch of grilled corn, creating a delicious contrast of flavors.

Whether you’re hosting a barbecue or enjoying a casual meal at home, these tacos will surely become a go-to summer favorite.

Chorizo & Watermelon Salad

This unexpected pairing of chorizo and watermelon is a refreshing, savory-sweet combination that screams summer.

The crispy, spicy chorizo contrasts beautifully with the cool sweetness of the watermelon, creating a salad that’s both hearty and light. It’s a great side dish or even a light lunch to enjoy under the sun.

• Ingredients:
  1. 200g chorizo, diced
  2. 4 cups watermelon, cut into cubes
  3. 1 cucumber, sliced
  4. 1/4 red onion, thinly sliced
  5. 1/4 cup fresh mint, chopped
  6. 2 tablespoons balsamic vinegar
  7. 1 tablespoon olive oil
  8. Salt and pepper to taste
• Instructions:
  1. In a skillet, cook the diced chorizo over medium heat until it becomes crispy, then set it aside to drain on a paper towel.
  2. In a large bowl, combine the watermelon, cucumber, red onion, and fresh mint.
  3. Drizzle with olive oil and balsamic vinegar, then gently toss to combine.
  4. Add the crispy chorizo on top, season with salt and pepper, and give the salad one final toss before serving.

This salad is a cool, refreshing way to enjoy chorizo in the heat of summer.

The heat and spice from the chorizo bring depth to the sweet watermelon, making each bite a surprising and delightful contrast. It’s a creative take on a classic summer salad, ideal for picnics or backyard parties.

Chorizo Breakfast Burrito

Start your day with a delicious and filling breakfast burrito that’s perfect for a lazy summer morning.

The combination of spicy chorizo, scrambled eggs, and fresh salsa wrapped in a soft flour tortilla is a satisfying way to kick off any day. It’s customizable, so feel free to add more of your favorite toppings for extra flavor.

• Ingredients:
  1. 250g chorizo, crumbled
  2. 4 large eggs
  3. 4 flour tortillas
  4. 1/2 cup shredded cheddar cheese
  5. 1/2 cup fresh salsa
  6. 1 avocado, sliced
  7. Fresh cilantro, chopped
  8. Salt and pepper to taste
  9. Olive oil or butter for cooking
• Instructions:
  1. Heat a skillet over medium heat and cook the chorizo until browned and crispy. Remove it from the pan and set aside.
  2. In the same pan, scramble the eggs with a bit of olive oil or butter, seasoning with salt and pepper to taste.
  3. Warm the tortillas in a dry skillet for about 30 seconds on each side.
  4. To assemble the burritos, layer each tortilla with scrambled eggs, chorizo, shredded cheese, salsa, avocado slices, and cilantro.
  5. Roll up the burrito by folding in the sides and then wrapping it tightly. Serve warm.

These breakfast burritos are a hearty, flavorful start to your day, combining savory chorizo and eggs with the coolness of avocado and the zing of fresh salsa.

They’re perfect for making ahead or enjoying on a lazy weekend morning with family and friends.

Chorizo & Pineapple Quesadillas

These chorizo and pineapple quesadillas combine the spicy richness of chorizo with the sweetness of pineapple, creating an irresistible balance of savory and sweet.

The melty cheese and crispy tortilla make for the perfect handheld meal, ideal for a summer lunch or dinner. These quesadillas are quick to make and full of vibrant flavors that will transport your taste buds to the tropics.

• Ingredients:
  1. 250g chorizo, crumbled
  2. 1 cup fresh pineapple, diced
  3. 1 small onion, finely chopped
  4. 2 cups shredded mozzarella or Oaxaca cheese
  5. 4 flour tortillas
  6. 1 tablespoon olive oil
  7. 1 teaspoon ground cumin
  8. Salt and pepper to taste
  9. Fresh cilantro, chopped (for garnish)
• Instructions:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  2. In the same skillet, sauté the chopped onion until softened, then add the diced pineapple and cumin, and cook for another 2–3 minutes until the pineapple caramelizes slightly.
  3. Assemble the quesadillas by placing a tortilla in a hot, lightly oiled skillet. Layer with cheese, chorizo, and the pineapple-onion mixture, then top with another tortilla.
  4. Cook each quesadilla for 2–3 minutes on each side until golden brown and crispy, then remove and slice into wedges.
  5. Garnish with fresh cilantro and serve with a side of salsa or sour cream.

These chorizo and pineapple quesadillas are a fun, flavorful twist on a traditional favorite.

The combination of sweet pineapple and spicy chorizo wrapped in crispy tortillas with melted cheese is nothing short of addictive. Perfect for a family meal or a quick, satisfying snack.

Chorizo and Sweet Potato Hash

This chorizo and sweet potato hash is a flavorful, hearty dish that’s perfect for breakfast or brunch.

The crispy chorizo and tender sweet potatoes come together with colorful bell peppers and onions, creating a filling meal that’s packed with flavor. Serve with a fried egg on top for an extra touch of indulgence.

• Ingredients:
  1. 250g chorizo, crumbled
  2. 2 large sweet potatoes, peeled and diced
  3. 1 red bell pepper, diced
  4. 1 green bell pepper, diced
  5. 1 small onion, chopped
  6. 2 cloves garlic, minced
  7. 1 teaspoon paprika
  8. Salt and pepper to taste
  9. 2 eggs (optional, for serving)
  10. Olive oil for cooking
  11. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat a large skillet over medium heat and cook the crumbled chorizo until browned and crispy. Remove the chorizo and set aside.
  2. In the same skillet, add a little olive oil, then cook the sweet potatoes until tender and crispy, about 10 minutes. Stir occasionally to ensure they cook evenly.
  3. Add the onions, bell peppers, and garlic to the pan and sauté until softened.
  4. Season with paprika, salt, and pepper, and stir in the cooked chorizo. Continue to cook for another 3–4 minutes until the flavors meld.
  5. If desired, fry two eggs in a separate skillet to serve on top of the hash.
  6. Serve the hash with the eggs on top, and garnish with fresh parsley.

This chorizo and sweet potato hash is a comforting, flavorful dish that combines the earthy sweetness of the potatoes with the spicy kick of the chorizo.

It’s a satisfying meal that can be enjoyed at any time of the day and will quickly become a favorite in your breakfast rotation.

Chorizo & Avocado Toast

For a quick, flavorful, and trendy summer breakfast or snack, chorizo and avocado toast is a must-try.

The creamy avocado pairs perfectly with the rich, spicy chorizo, and the toast adds a satisfying crunch. It’s an easy, yet sophisticated dish that combines the best of savory and creamy flavors.

• Ingredients:
  1. 2 slices of thick sourdough or whole grain bread
  2. 150g chorizo, crumbled
  3. 1 ripe avocado
  4. 1 tablespoon lime juice
  5. Salt and pepper to taste
  6. Red pepper flakes (optional, for heat)
  7. Fresh cilantro, chopped
  8. Olive oil for drizzling
• Instructions:
  1. Toast the slices of bread until golden and crisp.
  2. While the bread is toasting, cook the crumbled chorizo in a skillet over medium heat until browned and crispy, then remove from heat.
  3. In a bowl, mash the avocado with lime juice, salt, and pepper to taste.
  4. Spread the mashed avocado generously on each slice of toast.
  5. Top with the cooked chorizo, a sprinkle of red pepper flakes (if using), and a drizzle of olive oil.
  6. Garnish with fresh cilantro and serve immediately.

Chorizo and avocado toast brings a touch of spice to a modern classic.

The richness of the avocado balances the heat from the chorizo, and the toast adds the perfect base for this satisfying combination. It’s a simple, delicious way to enjoy chorizo in a new, fresh way.

Chorizo & Mango Salsa Tacos

These chorizo and mango salsa tacos are a refreshing and bold fusion of savory and sweet, perfect for a summer evening.

The juicy mango salsa brings a tropical sweetness that beautifully balances the spiciness of the chorizo. Wrapped in a soft corn tortilla, these tacos are a perfect balance of vibrant flavors and textures.

• Ingredients:
  1. 300g chorizo, crumbled
  2. 1 ripe mango, peeled and diced
  3. 1/4 red onion, finely diced
  4. 1 small jalapeño, minced (optional, for heat)
  5. 1/4 cup cilantro, chopped
  6. Juice of 1 lime
  7. 8 small corn tortillas
  8. Salt and pepper to taste
  9. 1 avocado, sliced (for garnish)
• Instructions:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from heat and set aside.
  2. In a mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste.
  3. Warm the tortillas in a dry skillet for about 1 minute per side.
  4. To assemble the tacos, spoon some of the cooked chorizo onto each tortilla, top with a generous spoonful of mango salsa, and garnish with avocado slices.
  5. Serve immediately with extra lime wedges on the side.

These chorizo and mango salsa tacos are a tropical twist on traditional tacos.

The sweet and tangy mango salsa complements the spicy, savory chorizo, creating a refreshing, bold flavor that’s perfect for a summer fiesta or casual dinner.

Chorizo Stuffed Mushrooms

These chorizo-stuffed mushrooms make for a flavorful appetizer or a unique side dish.

The earthy mushrooms act as the perfect vessel for the spicy, savory chorizo filling, and they’re topped with a melty cheese for added richness. This recipe is easy to prepare and sure to impress at any summer gathering or party.

• Ingredients:
  1. 12 large button mushrooms, stems removed
  2. 200g chorizo, crumbled
  3. 1/4 cup breadcrumbs
  4. 1/4 cup grated Parmesan cheese
  5. 2 tablespoons cream cheese, softened
  6. 1 clove garlic, minced
  7. 1/4 teaspoon smoked paprika
  8. Salt and pepper to taste
  9. Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  3. In a mixing bowl, combine the cooked chorizo, breadcrumbs, Parmesan cheese, cream cheese, garlic, smoked paprika, salt, and pepper. Mix until everything is well incorporated.
  4. Spoon the chorizo mixture into the mushroom caps, pressing gently to pack the filling in.
  5. Arrange the stuffed mushrooms on a baking sheet and bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden.
  6. Garnish with freshly chopped parsley and serve warm.

Chorizo-stuffed mushrooms are a perfect appetizer for any summer event.

The savory, spicy chorizo filling paired with the earthy mushrooms creates a delicious bite-sized treat that will leave your guests coming back for more.

Chorizo & Spinach Grilled Cheese Sandwich

This chorizo and spinach grilled cheese sandwich is an elevated take on the classic comfort food, perfect for a quick lunch or dinner.

The rich, melty cheese pairs beautifully with the spicy chorizo and the freshness of spinach, all sandwiched between golden, crispy bread. It’s a hearty and satisfying meal that’s easy to prepare and full of flavor.

• Ingredients:
  1. 2 slices of your favorite bread (sourdough or whole grain work great)
  2. 150g chorizo, crumbled
  3. 1 cup fresh spinach leaves
  4. 2 slices of cheddar cheese (or your preferred cheese)
  5. 1 tablespoon butter
  6. 1 tablespoon olive oil
  7. Salt and pepper to taste
• Instructions:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  2. In the same skillet, sauté the spinach for 1–2 minutes until wilted, then remove from heat.
  3. Butter one side of each slice of bread, then layer the cheese, cooked chorizo, and sautéed spinach on the unbuttered side of one slice. Top with the second slice of bread, buttered side facing out.
  4. Heat olive oil in a skillet over medium heat and grill the sandwich for 3–4 minutes on each side, until the bread is golden brown and the cheese is melted.
  5. Serve immediately, cutting the sandwich in half to reveal the gooey, spicy filling.

This chorizo and spinach grilled cheese sandwich is the ultimate comfort food with a bit of a kick.

The combination of savory chorizo, creamy cheese, and fresh spinach creates a sandwich that is rich, flavorful, and satisfying—perfect for those days when you want something both familiar and new.

Chorizo & Black Bean Stuffed Avocados

These chorizo and black bean stuffed avocados are a healthy, satisfying meal or appetizer that’s bursting with flavor.

The creamy avocado pairs beautifully with the hearty chorizo and black beans, creating a balanced and flavorful dish. This is a perfect option for anyone looking for a lighter yet filling meal that showcases the best of summer’s fresh ingredients.

• Ingredients:
  1. 2 ripe avocados, halved and pitted
  2. 200g chorizo, crumbled
  3. 1 can black beans, drained and rinsed
  4. 1 small red onion, diced
  5. 1 teaspoon ground cumin
  6. Juice of 1 lime
  7. Fresh cilantro, chopped
  8. Salt and pepper to taste
• Instructions:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  2. In the same pan, sauté the red onion for 2–3 minutes until softened, then stir in the black beans and ground cumin. Heat through, then remove from heat.
  3. Gently scoop out a little of the avocado flesh to create space for the filling, then mash the scooped-out avocado and mix it into the black bean mixture.
  4. Spoon the chorizo and black bean mixture into each avocado half.
  5. Drizzle with lime juice, season with salt and pepper, and garnish with fresh cilantro. Serve immediately.

These chorizo and black bean stuffed avocados are a flavorful and satisfying dish that combines richness, spice, and freshness in every bite.

The creamy avocado provides the perfect backdrop for the bold flavors of the chorizo, while the black beans add substance and texture. It’s a healthy yet indulgent dish that’s perfect for warm summer evenings.

Chorizo & Tomato Skillet Frittata

This chorizo and tomato frittata is a simple, one-pan dish that’s packed with flavor.

The chorizo adds a spicy kick, while the tomatoes bring a burst of sweetness that complements the rich eggs. This frittata is perfect for breakfast, brunch, or even a light dinner, making it a versatile recipe that’s both satisfying and easy to prepare.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 6 large eggs
  3. 1 cup cherry tomatoes, halved
  4. 1/2 cup shredded mozzarella cheese
  5. 1/4 cup fresh basil, chopped
  6. Salt and pepper to taste
  7. Olive oil for cooking
• Method:
  1. Preheat the oven to 375°F (190°C).
  2. In a large oven-safe skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  3. In the same skillet, add the halved cherry tomatoes and sauté for 2–3 minutes until softened.
  4. In a bowl, whisk the eggs with salt and pepper, then pour the eggs over the tomatoes. Stir to distribute evenly.
  5. Sprinkle the cooked chorizo and shredded mozzarella cheese over the top of the eggs.
  6. Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are set and the top is golden brown.
  7. Remove from the oven, sprinkle with fresh basil, and serve warm.

This chorizo and tomato frittata is a savory, satisfying dish that’s perfect for any time of day.

The combination of spicy chorizo, sweet tomatoes, and melty cheese makes for a comforting meal that’s both flavorful and easy to prepare.

Chorizo & Roasted Potato Skillet

This chorizo and roasted potato skillet is a hearty, satisfying meal that’s perfect for a casual summer dinner.

The crispy potatoes pair perfectly with the spicy, flavorful chorizo, and the dish comes together in one pan for easy cleanup. Add a sprinkle of fresh herbs and a squeeze of lime for an added burst of flavor.

• Ingredients:
  1. 400g baby potatoes, halved
  2. 200g chorizo, crumbled
  3. 1 red bell pepper, diced
  4. 1 small onion, diced
  5. 2 cloves garlic, minced
  6. 1 teaspoon smoked paprika
  7. Salt and pepper to taste
  8. Fresh parsley, chopped (for garnish)
  9. Olive oil for cooking
  10. 1 lime, cut into wedges
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved baby potatoes with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, or until golden and crispy.
  3. While the potatoes are roasting, cook the crumbled chorizo in a large skillet over medium heat until browned and crispy. Remove from the pan and set aside.
  4. In the same skillet, sauté the diced bell pepper, onion, and garlic until softened, about 5–7 minutes.
  5. Add the roasted potatoes and chorizo to the skillet, stirring to combine.
  6. Cook for an additional 5 minutes, allowing the flavors to meld together.
  7. Garnish with freshly chopped parsley and serve with lime wedges.

This chorizo and roasted potato skillet is a delicious, satisfying dish that’s packed with bold flavors.

The crispy potatoes and savory chorizo come together in one pan for a quick, easy, and comforting meal that’s perfect for a relaxed summer evening.

Chorizo & Zucchini Noodles Stir-Fry

This chorizo and zucchini noodles stir-fry is a lighter, low-carb alternative to traditional pasta dishes, perfect for a healthy summer dinner.

The spicy chorizo brings a burst of flavor to the fresh, crunchy zucchini noodles, while the garlic and bell peppers add aromatic depth. It’s a quick, easy, and delicious dish that makes the most of summer vegetables.

• Ingredients:
  1. 250g chorizo, crumbled
  2. 4 medium zucchinis, spiralized into noodles
  3. 1 red bell pepper, julienned
  4. 1/2 onion, sliced
  5. 2 cloves garlic, minced
  6. 1 tablespoon olive oil
  7. 1 tablespoon soy sauce
  8. 1/2 teaspoon chili flakes (optional, for extra heat)
  9. Salt and pepper to taste
  10. Fresh parsley or cilantro for garnish
• Instructions:
  1. In a large skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  2. In the same skillet, add olive oil and sauté the onion, bell pepper, and garlic until softened, about 5–7 minutes.
  3. Add the zucchini noodles and cook for 2–3 minutes, stirring frequently, until just tender but still crunchy.
  4. Stir in the soy sauce, chili flakes (if using), and season with salt and pepper. Add the cooked chorizo back into the skillet and toss to combine.
  5. Garnish with fresh parsley or cilantro and serve immediately.

This chorizo and zucchini noodles stir-fry is a flavorful, healthy alternative to traditional pasta dishes.

The zucchini noodles soak up all the savory chorizo juices while maintaining their crisp texture, making this dish light yet hearty enough to satisfy your cravings.

Chorizo & Pine Nut Rice Pilaf

This chorizo and pine nut rice pilaf is a simple yet elegant side dish that brings bold flavors to any summer meal.

The spicy chorizo complements the nuttiness of the pine nuts, and the fragrant rice absorbs all the delicious flavors. This dish can be served alongside grilled meats or enjoyed as a main course on its own.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 1 cup long-grain rice
  3. 1/2 cup pine nuts
  4. 1 small onion, chopped
  5. 2 cloves garlic, minced
  6. 2 cups chicken or vegetable broth
  7. 1 teaspoon smoked paprika
  8. Salt and pepper to taste
  9. Fresh parsley, chopped (for garnish)
  10. Olive oil for cooking
• Instructions:
  1. In a large skillet, toast the pine nuts over medium heat until golden brown, about 3–5 minutes. Remove from the skillet and set aside.
  2. In the same skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  3. Add olive oil to the skillet and sauté the onion and garlic until softened, about 5 minutes.
  4. Stir in the rice and smoked paprika, cooking for 1–2 minutes to lightly toast the rice.
  5. Add the chicken or vegetable broth and bring to a simmer. Cover and cook for about 15–18 minutes, or until the rice is tender and the liquid is absorbed.
  6. Once the rice is cooked, stir in the chorizo and toasted pine nuts. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve.

This chorizo and pine nut rice pilaf is a fantastic side dish that pairs wonderfully with grilled meats or roasted vegetables.

The combination of savory chorizo, toasted pine nuts, and fragrant rice makes for a comforting and satisfying dish that will be a hit at your summer gatherings.

Chorizo & Poblano Pepper Soup

This chorizo and poblano pepper soup is a hearty and spicy comfort food, perfect for cooler summer evenings or when you’re craving something warm and satisfying.

The chorizo adds a rich, smoky flavor, while the roasted poblano peppers bring a mild heat and depth to the soup. It’s a filling, flavorful dish that can easily be made ahead for an easy meal.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 2 poblano peppers, roasted, peeled, and diced
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 can diced tomatoes
  6. 4 cups chicken broth
  7. 1 teaspoon ground cumin
  8. 1/2 teaspoon smoked paprika
  9. Salt and pepper to taste
  10. Fresh cilantro, chopped (for garnish)
  11. Olive oil for cooking
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Cook the crumbled chorizo until browned and crispy, about 5–7 minutes. Remove from the pot and set aside.
  2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
  3. Add the roasted poblano peppers, diced tomatoes, cumin, smoked paprika, and chicken broth. Stir to combine and bring to a simmer.
  4. Let the soup cook for 15–20 minutes to allow the flavors to meld.
  5. Add the cooked chorizo back into the soup and stir to combine. Season with salt and pepper to taste.
  6. Serve the soup garnished with fresh cilantro.

This chorizo and poblano pepper soup is a comforting, smoky, and spicy dish that’s perfect for summer evenings when you want something filling yet light.

The roasted poblano peppers add a beautiful depth of flavor that pairs perfectly with the rich chorizo, making it a dish that will leave you craving more.

Chorizo & Sweet Potato Hash

This chorizo and sweet potato hash is a perfect balance of savory, spicy, and slightly sweet flavors.

The crispy sweet potatoes pair perfectly with the spicy chorizo, and the dish is elevated with the addition of bell peppers and onions. This versatile hash can be enjoyed for breakfast, brunch, or dinner, making it a go-to recipe for any time of day.

• Ingredients:
  1. 2 medium sweet potatoes, peeled and diced
  2. 200g chorizo, crumbled
  3. 1 red bell pepper, diced
  4. 1 small onion, diced
  5. 2 cloves garlic, minced
  6. 1 teaspoon smoked paprika
  7. 1/2 teaspoon ground cumin
  8. Salt and pepper to taste
  9. Olive oil for cooking
  10. Fresh cilantro for garnish (optional)
  11. Fried eggs for topping (optional)
• Instructions:
  1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until golden brown and crispy.
  2. While the sweet potatoes cook, heat another pan over medium heat and cook the crumbled chorizo until browned and crispy, about 5–7 minutes. Set aside.
  3. Add the diced bell pepper, onion, and garlic to the skillet with the sweet potatoes and sauté for 5–7 minutes, until the vegetables are softened.
  4. Stir in the smoked paprika, cumin, salt, and pepper, and cook for another minute to combine.
  5. Add the cooked chorizo to the sweet potato mixture and toss to combine.
  6. Serve the hash with a fried egg on top (optional) and garnish with fresh cilantro.

This chorizo and sweet potato hash is a filling and satisfying dish that’s packed with flavor.

The sweetness of the potatoes pairs wonderfully with the smoky chorizo, while the spices add a warming kick. Topped with a fried egg, it makes for a comforting and hearty meal that works at any time of day.

Chorizo & Avocado Quesadillas

These chorizo and avocado quesadillas are the perfect blend of spicy, creamy, and cheesy.

The crispy tortillas are filled with a savory chorizo mixture, creamy avocado slices, and melted cheese, making each bite irresistible. It’s a quick and easy dish that’s perfect for lunch, dinner, or a snack during a summer get-together.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 1 ripe avocado, sliced
  3. 1 cup shredded Mexican cheese blend
  4. 4 large flour tortillas
  5. 1/4 cup red onion, finely diced
  6. 1 tablespoon olive oil
  7. 1/2 teaspoon chili powder
  8. Salt and pepper to taste
  9. Salsa or sour cream for dipping (optional)
• Instructions:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy, about 5–7 minutes. Set aside.
  2. In the same skillet, lightly toast the flour tortillas until golden on each side, about 1–2 minutes. Remove from the skillet and set aside.
  3. On one half of each tortilla, layer the cooked chorizo, sliced avocado, shredded cheese, and diced red onion. Sprinkle with chili powder, salt, and pepper.
  4. Fold the tortillas in half to form a half-moon shape.
  5. Heat the skillet again and cook each quesadilla for 2–3 minutes per side, pressing down lightly to ensure the cheese melts and the tortillas are crispy.
  6. Cut into wedges and serve with salsa or sour cream on the side.

These chorizo and avocado quesadillas are a quick, flavorful, and satisfying meal.

The creamy avocado provides a rich contrast to the spicy chorizo, while the melted cheese and crispy tortillas make each bite crispy and delicious. Perfect for a casual meal or party appetizer.

Chorizo & Grilled Corn Salad

This chorizo and grilled corn salad is a fresh, summery dish that combines the smoky, spicy flavors of chorizo with the sweetness of grilled corn. It’s an excellent choice for a side dish or light main course during warmer months.

The cilantro-lime dressing adds a refreshing touch, making it a perfect complement to any barbecue or picnic.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 4 ears of corn, husked and grilled
  3. 1/2 red onion, finely chopped
  4. 1 cup cherry tomatoes, halved
  5. 1/4 cup cilantro, chopped
  6. 1 lime, juiced
  7. 2 tablespoons olive oil
  8. 1 teaspoon chili powder
  9. Salt and pepper to taste
• Instructions:
  1. Grill the corn on medium-high heat for about 10–12 minutes, turning occasionally, until charred and tender. Once cooled, cut the kernels off the cob and set aside.
  2. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy, about 5–7 minutes. Set aside to cool.
  3. In a large mixing bowl, combine the grilled corn, chorizo, red onion, cherry tomatoes, and cilantro.
  4. In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  5. Serve immediately, garnished with extra cilantro if desired.

This chorizo and grilled corn salad is a fresh and vibrant dish that combines smoky, spicy, and sweet flavors.

The grilled corn provides a nice charred flavor that complements the rich chorizo, while the refreshing cilantro-lime dressing adds a zesty finish. Perfect for summer picnics, barbecues, or as a light meal on a hot day.

Chorizo & Egg Breakfast Tacos

These chorizo and egg breakfast tacos are a quick and delicious way to start the day. The spicy chorizo pairs perfectly with scrambled eggs, all wrapped in warm corn tortillas.

Topped with fresh cilantro, a squeeze of lime, and your favorite salsa, these tacos are a satisfying and flavorful breakfast or brunch option.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 4 large eggs
  3. 6 small corn tortillas
  4. 1/4 cup onion, finely chopped
  5. 1/4 cup cilantro, chopped
  6. 1 lime, cut into wedges
  7. Salsa for topping
  8. Salt and pepper to taste
  9. Olive oil for cooking
• Method:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy, about 5–7 minutes. Remove from the pan and set aside.
  2. In the same skillet, sauté the chopped onion for 2–3 minutes until softened.
  3. In a bowl, whisk the eggs with salt and pepper, then pour them into the skillet. Cook, stirring gently, until the eggs are scrambled and just set.
  4. Add the cooked chorizo back into the pan and mix to combine with the eggs.
  5. Warm the tortillas in a dry skillet or microwave, then spoon the chorizo and egg mixture into each tortilla.
  6. Top with cilantro, a squeeze of lime, and salsa of your choice. Serve immediately.

These chorizo and egg breakfast tacos are packed with protein and flavor, making them the perfect way to kickstart your day.

The spicy chorizo, creamy scrambled eggs, and fresh toppings create a satisfying combination that’s hard to resist.

Chorizo & Spinach Stuffed Mushrooms

These chorizo and spinach stuffed mushrooms are an excellent appetizer or party snack that’s full of bold flavors. The spicy chorizo is complemented by sautéed spinach and a blend of cheeses, all stuffed into large mushroom caps and baked to perfection.

They’re easy to make and guaranteed to be a hit at any gathering.

• Ingredients:
  1. 12 large button mushrooms, stems removed
  2. 200g chorizo, crumbled
  3. 1 cup fresh spinach, chopped
  4. 1/2 cup cream cheese, softened
  5. 1/2 cup shredded mozzarella cheese
  6. 1/4 cup grated Parmesan cheese
  7. 1/4 teaspoon garlic powder
  8. Salt and pepper to taste
  9. Olive oil for cooking
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy. Remove from the pan and set aside.
  3. In the same skillet, sauté the chopped spinach until wilted, about 2–3 minutes.
  4. In a bowl, combine the cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper. Stir in the cooked chorizo and spinach mixture.
  5. Stuff each mushroom cap with the chorizo and spinach mixture and place them on a baking sheet.
  6. Drizzle with olive oil and bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  7. Serve warm as an appetizer or snack.

These chorizo and spinach stuffed mushrooms are a savory and flavorful bite-sized treat that will impress your guests.

The spicy chorizo combined with creamy cheeses and fresh spinach makes for a satisfying and delicious appetizer.

Chorizo & Mango Salsa Tacos

These chorizo and mango salsa tacos are a delicious fusion of spicy and sweet flavors.

The chorizo adds a smoky heat, while the fresh mango salsa brings a burst of sweetness and tang. This combination of flavors in a warm tortilla creates a refreshing yet savory taco experience that’s perfect for summer.

• Ingredients:
  1. 200g chorizo, crumbled
  2. 1 ripe mango, diced
  3. 1/2 red onion, finely chopped
  4. 1/2 cup cilantro, chopped
  5. 1 jalapeño, diced (optional)
  6. 1 tablespoon lime juice
  7. 1 teaspoon honey
  8. 6 small soft tortillas
  9. Salt and pepper to taste
• Instructions:
  1. In a skillet, cook the crumbled chorizo over medium heat until browned and crispy, about 5–7 minutes. Remove from the pan and set aside.
  2. In a bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), lime juice, and honey. Stir to combine and season with salt and pepper to taste.
  3. Warm the tortillas in a dry skillet or microwave, then spoon the cooked chorizo onto each tortilla.
  4. Top with a generous spoonful of the mango salsa and serve immediately.

These chorizo and mango salsa tacos are the perfect combination of spicy and sweet.

The savory chorizo pairs wonderfully with the refreshing and tangy mango salsa, creating a taco experience that’s vibrant, flavorful, and satisfying. Perfect for a summer meal!