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Chorizo Spinach Artichoke Grilled Cheese

Chorizo Spinach Artichoke Grilled Cheese

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An upscale grilled cheese you can make at home! Creamy artichokes and salty chorizo are a perfect match in this grilled sandwich.MORE+LESS-

Updated September 18, 2017


loaf pumpernickel bread


jar marinated artichoke hearts

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  • 1

    Brown the ground chorizo in a frying pan.

  • 2

    Slice your bread and cheese and chop up the artichokes.

  • 3

    Assemble your sandwich. Cook in a pan on medium-high with butter, flipping once until browned on both sides.

No nutrition information available for this recipe

More About This Recipe

  • Grilled cheese is sweeping the nation!What seemed to be a food fad has taken root and is growing into a full movement. High-end restaurants all over the country are putting grilled cheese on the menu - everything from classic mozzarella or cheddar, simple additions like tomato and pesto, all the way to strange combos like peanut butter and foie gras, or fontina and sea urchin.Grilled cheese trucks are in many cities, and there is at least one chain solely dedicated to grilled cheese in New England that is ready to go national.But why pay 12 bucks for a fancy-pants grilled cheese when you could make one very easily at home? Follow these tips and take your sandwich to the next level.Butter is BetterIf you are using anything besides real butter to cook your grilled cheese, you’re doing it wrong. Oils and cooking spray just won’t add enough flavor. Butter gives you that straight off the diner griddle taste.Types of CheeseAmerican cheese is the standard for make-at-home grilled cheeses, and I have nothing against it. But if you do go this route I urge you to get the kind behind the deli counter and not the individually wrapped stuff. If you are ready to venture out to new cheeses, I suggest starting with common varieties like cheddar, Colby, Swiss, and Monterey Jack.Once you are comfortable with those, the cheese counter becomes your playpen. I find that two cheeses are always better than one. A good strategy is to pair a cheese with strong flavors with one that is known for melting. For example, mozzarella is a great melty cheese but it is kind of bland.Pair this with something like Manchego or Asiago for a perfect combination of meltability and flavor!Types of BreadIf you are expecting to wow people with grilled cheese using white bread, think again. There are almost as many bread choices as there are cheeses! Next time you are at the grocery store, hit up the bakery section for a nice crusty Italian loaf. Pick something that has a sturdy crust to it, but gives when you squeeze it so you know it is softer in the middle.Also, make sure to get something that you can get uniform slices from. I learned my lesson the hard way once when I bought oddly shaped bread and ended up with sandwiches of all different sizes.Armed with these tips, we are now ready to do some experimentation with different condiments and ingredients! I recently made this awesomegrilledcheese with salty chorizo, creamy artichokes, and earthy spinach.This sandwich is perfect! The ingredients all play off one another to make an excellent mix of salty, crunchy, creamy goodness.

Spinach Artichoke Dip

This classic Spinach Artichoke Dip is an easy crowd-pleasing appetizer recipe that’s loaded with flavor. Served right from the oven, it’s creamy, cheesy, and the ultimate party food for the holidays and game day!

I love a good classic appetizer recipe at any gathering. If I’m not serving this spinach dip, you’ll probably find my favorite Beer Cheese Dip, a Smokey Cheese Ball or Garlic Chicken Puffs along with a Lemon Drop Martini.

Be sure to sign up for my email… to get new recipes and ideas in your inbox!

Click HERE to save recipe to Pinterest!

The bread

Any and every grilled cheese toastie starts off with two slices of bread.

I prefer to slice the loaf myself rather than buying pre-sliced. Why? Because pre-sliced bread is often not that good!

By slicing your own bread you can also get the perfect slice thickness. 1.5 cm/0.5 inch is ideal. It needs to be thick enough to keep its shape but thin enough to let the heat spread through to your filling.

You also want something with real flavour – white preferably – and soft enough to soak up all the butter and cheese we are about to throw at it.

There’s also no need to slice off crusts here. They offer some structure to what would otherwise be a moist, gooey mess.

If you go the whole hog and make your own bread then you get extra brownie points.

Join us for brunch this weekend, available Saturdays & Sundays 10 AM - 2 PM, our brunch menu features delicious menu favorites like our Fried Chicken Eggs Benedict, Bruleed French Toast, and Lemon Ricotta Pancakes.

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Spicy Grilled Beef and Chorizo Burritos

A popular Mexican favorite outside of Mexico is the burrito, a tortilla wrapped entrée that is is both delicious and convenient. It’s a meal you can hold in your hand. There is a lot of folklore surrounding the origins of the Burrito and like most “peasant” food, its history is unclear.

The modern burritos have been around since at least the late 1800s. The idea of wrapping food in a flour tortilla dates back much further. The Mesoamerican peoples of Mexico used tortillas to wrap foods, typically peppers, tomatoes, squash and other vegetables. In the Southwestern United Stages, the Pueblo people also used tortillas to hold beans and meat sauces, much more closely resembling the modern burrito of today.

Authentic Mexican Burritos are long and thin, typically containing only one or two filling – meat, bean and/or rice. The burrito itself is either steamed or grilled lightly. While we think of burritos as “Mexican” as a whole, it is more of a regional dish found in Northern Mexico and Sonora. The burritos of America are fat – stuffed with all sorts of things such as meats, rice, beans, vegetables, cheeses and sour cream.

My burritos are a blend of the two – typically long and thin. The main ingredient is meat, with a little sour cream, cheese and finely chopped tomatoes thrown in for good measure. Mine are finished on a grill-pan for nice scoring marks or a griddle for a golden brown outer shell. By grilling the burritos at the end, they hold their shape much better and stay folded around the filling from that first bite to the last. If desired, you can grill up slices of avocado to serve alongside your burritos for added color to the plate.

Spicy Grilled Beef and Chorizo Burritos
1 lb ground beef
1 lb ground chorizo meat
1-2 tablespoons taco seasoning
Sour cream
Shredded Mexican blend cheese *
2 large tomato, finely chopped
8-10 flour tortillas depending upon size

Warm tortillas on a griddle sprayed with cooking spray until soft, 1-2 minutes per side. Set aside and keep warm until ready to use.

Crumble ground beef and ground chorizo into a medium-hot cast-iron skillet. Brown meat until cooked through, breaking up any large chucks.

Add taco seasoning to absorb some of the grease, retaining some of the flavor. Drain well, return to pan, cover and keep warm

Place warm tortilla on a flat work surface and begin to assemble, grill burritos.

To assemble: Spread sour cream on tortilla. Place meat in center, top with cheese and tomatoes. Fold side closest to you over meat, tuck in sides, then fold over/roll away from you, seam is now down.

Place assembled burritos on a lightly greased griddle seam side down. Cook until golden brown, pressing down lightly with spatula to help hold folds, about 2-3 minutes. Turn and grill other side.

* For Jim-Boy Style burritos, use nacho cheese sauce instead of shredded cheese. Spread nacho cheese on tortilla, then spread with sour cream, top with meat and tomatoes. Fold and grill.

Note: Assemble 1st burrito. Place on griddle or grill pan, press down with spatula. Assemble 2nd burrito, place on griddle or grill pan, press down, then turn 1st burrito over and press. Assemble 3rd burrito, place on griddle or grill pan, press, remove 1st burrito, and turn 2nd burrito over. Repeat this rhythm until all burritos have been grilled. The finished burritos can be held in a warm oven to serve together or plated and served as they come off the griddle or grill pan.

Leftover suggestion: If you have some meat filling left over, store it in the refrigerator. This meat is awesome warmed with scrambled eggs for a morning breakfast burrito.

Looking for a few sides? Burritos go well any of your favorite south of the border sides such as Super Easy Refried Beans and/or Mexican Salsa Rice

If grilled the burrito on a grill pan, go for nice grill marks. Serve with grilled avocados for nice color.

Crock-Pot Easy Artichoke and Spinach Dip

This recipe was shared with me from my good friend Laura C. who is a big Crock-Pot Ladies fan. This is her recipe for Crock-Pot Easy Artichoke and Spinach dip that she makes quite often for various gathering including her book club.

I need to do a book club…that sounds like so much fun!

Laura says you can also thin this dip down with a little milk and serve it over pasta as a yummy creamy pasta sauce. Add some crusty garlic bread, maybe a sprinkle of fresh Parmesan cheese and you are good to go!

This recipe is cooked in a small dip sized crock-pot . These little slow cookers usually hold about 16 oz of dip and are indeed quite handy to have a couple on hand if you like to entertain. Whenever I have company over I like to set up little appetizer stations. One in the kitchen and one in the living room so there are little nibbles for everyone without everyone crowding in the kitchen.

If you are serving this recipe as a dip it would be heavenly with some slices of baguette, pita chips, tortilla chips or even some lovely crudités ,

  • 4 cloves garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (10 ounce) container Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 (8 ounce) package cream cheese, softened

Step 1

Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Ingredients for making Easy Phyllo Cup Appetizers

  • Mini phyllo dough cups: you can buy these premade, they&rsquore delicious and help make this appetizer super quick
  • La Terra Fina spinach and artichoke dip: this creamy dip makes things so easy and is full of flavor
  • Red bell pepper: adds texture, freshness and a little sweetness to the dip
  • Artichoke hearts: adds a little texture to the artichoke flavors in the dip
  • Parmesan cheese: give this dip that delicious umami flavor your guests will love

Spinach-Artichoke Scalloped Potatoes Recipe

The inspiration for Spinach-Artichoke Scalloped Potatoes came from the same part of my brain that created Chorizo Potato Bites and Cobb Macaroni Salad &mdash the "let's mash at least two awesome dishes together and see what happens!" cortex. As long as people genuinely love both dishes, they'll love a successful mash-up even more. See also: overly ambitious mash-up fail.

So I took the ultimate spud-based comfort food, scalloped potatoes and the ultimate awesome creamy dip &mdash spinach-artichoke &mdash and fused them into the greatest scalloped potatoes your steak has ever had the pleasure of sharing a plate with.

Spinach-Artichoke Scalloped Potatoes Recipe

  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Level of Difficulty: Easy
  • Serving Size: 6 to 8


  • 1 cup whipped cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup heavy cream
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 cups cooked spinach (thawed if frozen), drained well and chopped
  • Salt and pepper, to taste
  • 3 pounds yukon gold potatoes, peeled and sliced into 1/4-inch rounds
  • 1/2 stick unsalted butter, thinly sliced
  • 8 ounces monterey jack cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tablespoon unsalted butter, melted


  1. In a large bowl, combine the cream cheese, heavy cream, sour cream, artichokes and spinach until smooth. Add salt and pepper to taste, and add more heavy cream if the mixture is still too stiff to spread easily. Bring to room temperature before using if making ahead of time.
  2. Preheat the oven to 400°F.
  3. In a deep casserole dish, lay down a layer of potatoes so that the edges overlap slightly. Spread a thin layer of the creamy spinach-artichoke mixture over the potatoes (it doesn't have to be perfect), then sprinkle on a thin layer of cheese and top with 3-4 thin slices of butter.
  4. Top with another layer of potatoes, making sure the edges overlap slightly and repeat with the spinach-artichoke mixture until you more or less run out of ingredients.
  5. Arrange the final layer of potatoes on top, then brush generously with the melted butter and top with the Parmesan cheese before transferring to the oven.
  6. Bake uncovered for 30-40 minutes until potatoes are tender and top is golden-brown and crisp. Remove from the oven and allow to rest for 15 minutes before serving.

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