Recipes

Chorizo & Caramelized Onion Taquitos with Calabrian Chili Jam

Name: Chorizo & Caramelized Onion Taquitos with Calabrian Chili Jam
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 pound Coleman All Natural Chorizo Ground Pork Sausage; 2 yellow onions, thinly sliced; 2 tablespoons butter or olive oil; 1 teaspoon balsamic vinegar; 1 1⁄2 cups shredded fontina (or mozzarella, provolone, or a mix); 8–10 small flour or corn tortillas (fajita size); Neutral oil spray (like avocado or olive oil); 1⁄4 cup Calabrian chili jam (or 2 tbsp Calabrian chili paste + 2 tbsp honey); 1 cup thick Greek yogurt; Zest of 1 lemon; 1 tablespoon fresh lemon juice; Pinch of salt (1⁄4 teaspoon); Olive oil, for drizzling

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Servings

5

Prep Time

25 min

Cook Time

15 min

Description

Coleman All Natural Meats Chorizo Ground Pork Sausage, deeply caramelized onions, and melty fontina cheese get rolled into golden crispy taquitos and glazed with sweet-hot Calabrian chili jam. Cooked in the air fryer for a fast, no-fuss snack or dinner. Serve with a lemon yogurt dip for a creamy, tangy contrast.

Ingredients

For the taquitos

1 pound Coleman All Natural Chorizo Ground Pork Sausage
2 yellow onions, thinly sliced
2 tablespoons butter or olive oil
1 teaspoon balsamic vinegar
1 1⁄2 cups shredded fontina (or mozzarella, provolone, or a mix)
8–10 small flour or corn tortillas (fajita size)
Neutral oil spray (like avocado or olive oil)
1⁄4 cup Calabrian chili jam (or 2 tbsp Calabrian chili paste + 2 tbsp honey)

For the lemon dip (optional but very good)

1 cup thick Greek yogurt
Zest of 1 lemon
1 tablespoon fresh lemon juice
Pinch of salt (1⁄4 teaspoon)
Olive oil, for drizzling

Meghan It Up

Meet Meghan, the culinary mastermind behind "Meghan It Up"!

Hailing from Italy, Meghan’s love for cooking goes beyond just delicious food. She’s a devoted mother of two and a loving wife, infusing her blog with family stories and cherished traditions that celebrate her rich heritage.

Instructions

Caramelize the onions: In a large skillet, melt the butter or oil over medium-low heat. Add sliced onions with a pinch of salt. Cook, stirring occasionally, for 25-30 minutes (but the longer the better!) until soft, golden, and jammy. Stir in balsamic vinegar during the last minute. Set aside.

Cook the chorizo: In a separate skillet (or remove the onions and use the same skillet), cook the chorizo over medium heat until browned and cooked through, about 8–10 minutes. Break it up into small crumbles. Let cool slightly.

Mix the filling: In a bowl, combine the cooked chorizo, caramelized onions, and shredded fontina. Stir until evenly mixed.

Assemble the taquitos: Warm the tortillas (microwave wrapped in a damp towel or heat briefly in a pan) until soft and pliable. Spoon 2–3 tablespoons of the filling near one edge of each tortilla, then roll tightly into taquitos. Place seam-side down.

Air fry the taquitos: Preheat air fryer to 400°F. Lightly spray taquitos with oil. Arrange seam-side down in the air fryer basket (work in batches if needed). Air fry for 6–8 minutes, flipping halfway, until crisp and golden brown.

Glaze with chili jam: Remove taquitos from the air fryer and immediately brush or spoon on the Calabrian chili jam. For extra stickiness, return to the air fryer for 1 more minute.

Make the lemon dip: In a small bowl, mix greek yogurt with lemon zest, juice, and a pinch of salt. Drizzle with olive oil just before serving.

Products in This Recipe

Chorizo Ground Pork Sausage

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