Description
One night we were scrambeling for dinner. After a mental scan of the ingredients in the fridge and a lightbulb later, Chorizo Cornbread Poppers were assembled. 30 minutes later we were wolfing them down.You can’t go wrong making these Poppers. They are a combo of a few of our favorite Private Side recipes (Trashy Nacho Cheese, Chorizo & Corn Bread).
Ingredients
Scale
- Vegan Soyrizo, crumbled or homemade Seitan Chorizo (from Everyday Dish), finely chopped, about 9 ounces
- 1 large Roma tomato or small Beefsteak tomato, diced
- 1 recipe Sweet Cornbread (from Everyday Dish), reduce sugar by half if desired
- 1 recipe Spreadable Chedda Cheese or Nacho Cheese Sauce (from Everyday Dish)
Instructions
- Preheat oven to 400°F
- -cup metal muffin tin, well greased with pan released (try the homemade version from everyday Dish)
- Fill prepared muffin tins 1/3 full with cornbread batter. Top with about a teaspoon of chorizo crumbles. Sprinkle with a few pieces of tomato. Lightly push down crumbles to make a little well. Put a dollop of cheese sauce. Top with another scoop of cornbread batter, carefully spreading the batter to the edge of the filling. The muffin cups should be a good 3/4 full.
- Bake in preheated oven for 25 to 30 minutes, or until golden. Remove from oven and let cool for about 5 minutes, before carefully removing from tins. Eat!
Notes
Copyright © 2009 Julie Hasson
