Chorizo Nuggets: Learn how to make this blue ribbon winning recipe from the San Diego County Fair. They have just 7 ingredients and will remind you of Red Lobster cheese biscuits!

State fair season is just around the corner. While technically not a “state fair,” the San Diego Fair is one of our West Coast favorites. The fair ran June 11 to July 6 this year and drew 874,263 guests.

These delicious Chorizo Nuggets won a blue ribbon at the San Diego County back in 2013. Alberta Dunbar created them for a Bisquick recipe contest we ran. Crystal did a terrific “how to” for anyone who wants to try them at home. And I suggest you do!

-Cyndi

 

Adventures in Blue Ribbon Baking

From Crystal: This is a great recipe if you need to bring an appetizer to a party. These nuggets have just the right amount of kick and have a fun surprise inside.

Baked to a golden brown, they are slightly crispy on the outside and moist on the inside.

Getting Started

To prep for the nuggets, line 2 baking sheets with parchment paper. (I was out, but cooking spray did the trick.) Preheat oven to 450 degrees F.

In a large bowl, combine Bisquick mix and taco seasoning; mix well with a wooden spoon.

A side note about chorizo: I find it often has a soft texture before cooking it. Mine did, but if you sauté it on medium low heat, tip the pan slightly, and remove juices while cooking, it gets a tastier texture. I also moved the chorizo onto paper towels before mixing it into the recipe.

To finish off the nugget mixture, combine the creamed corn and milk in a separate small bowl. Fold this corn mixture into Bisquick mixture, blending well. Using a spoon, form nuggets out of the completed Bisquick mixture. These will expand a little when cooked, so make 16 and space them about 4 nuggets to a row.

Here comes the part of the recipe I thought was so fun! It’s the surprise in the middle of the nuggets. Press an olive in the center of each nugget.

Press the olive in until completely covered by the Bisquick mixture. Use the spoon to shape the mixture around if needed. Bake for 10-13 minutes. The nuggets should be golden brown. Let cool on a cooling rack. Serve the nuggets with warm salsa dip.

Baker Tip:

Another way to make these nuggets is in mini muffin tins. I baked a batch as nuggets, and another as mini muffins. Like here!

I look forward to making these again. I followed the winner’s recipe pretty closely but used taco seasoning instead of Mexican seasoning. Leftovers, if you have any, will reheat well, but a bit softer, especially in the microwave. The creamy salsa dip is a crowd pleaser too! Make it ahead of time to let the flavors meld.

p.s. Save any extra dip! It goes great with chips too.

-Crystal