If you’re anything like me in the way that your one, truest of all true loves happens to be Mexican food, and your second truest of all true loves happens to be appetizers in their many forms, then do I have a treat for you! Also, we have a lot in common. We may be kindred cooking spirits.
As I was doing my usual Pinterest-perusing for inspiration, I kept coming across Sausage Balls, which consist of just ground sausage, cheddar cheese, and bisquick. I thought to myself, “Those sound like they’re good, but they have so much more potential.” Gotta get some flava’ up in there. Steal some inspiration from south of the border. Swap out that boring old sausage for some spicy chorizo. Forget bisquick, let’s use cornbread mix instead. Throw in some extra corn for texture. Jalapenos, because a little extra kick never hurt anybody. Keep the tastiness comin’ with some green onion. And so on and so forth. I did stick with the cheddar, though.
I was beyond pleased with the results. Cheesy Chorizo Cornbread Balls are the type of appetizer that you start eating and just CANNOT STOP popping into your mouth until there are absolutely none left. Add in some super easy to make Chipotle Dipping Sauce, and any semblance of self control goes straight out the window. These are addictive.
I will make these again, absolutely. They will have a special place in my Super Bowl spread (and my heart) from here on out. Oh, and James loved them too, as evidenced by the above photo. He makes such a great hand model and taste-tester.
For the Chorizo Balls:
- 1 lb uncooked chorizo, casings removed
- 2 cups cornbread mix
- 2 cups shredded cheddar cheese
- 2 large jalapenos, stemmed and seeded, finely chopped
- 3/4 cup canned corn, drained and rinsed
- 2 green onions, chopped
- Pinch of salt
- Cilantro or parsley, to garnish
For the Chipotle Dipping Sauce:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- Canned chipotle chile in adobo, minced, plus sauce, to taste
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- In a large bowl, combine the chorizo, cornbread mix, cheddar cheese, corn, jalapeno, onion, and salt. Mix until well-combined and no longer gritty.
- Shape the mixture into balls slightly smaller than your average meatball (or about 1″). Place on the baking sheet.
- Bake 25-30 minutes, or until cooked through.
- As you wait for the Chorizo Balls to cook, prepare the dipping sauce. Combine 1/3 cup mayonnaise with 1/3 cup sour cream and mix well. Finely mince one chipotle chile and mix it in to the sour cream mixture, adding in about a half-teaspoon of adobo sauce (from the can) to start. Add more chipotles or adobo, to taste, until you reach your desired heat level.
- Serve the Chorizo Balls warm or at room temperature with the Chipotle Dipping Sauce and fresh cilantro or parsley, to garnish.
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