Mexican chorizo and cheese croissants have quickly become a favorite in my kitchen, and I’m so excited to share this recipe with you! They’re perfect for a weekend brunch, a fun appetizer for a get-together, or even a satisfying snack.
What makes these little pastries so special is the combination of spicy chorizo, melty cheese, and flaky, buttery croissants.
It’s a flavor explosion that’s hard to resist!
Recipe Overview: Mexican Chorizo and Cheese Croissant
This dish is essentially a savory twist on a classic croissant. We’re taking all the buttery goodness of a croissant and stuffing it with flavorful Mexican chorizo and gooey cheese.
The result is a warm, comforting pastry with a kick.
It’s great for breakfast, brunch, or as a party appetizer. The spice level is easily adjustable by choosing a milder or hotter chorizo.
They are best served warm, straight from the oven, when the cheese is at its meltiest.
You can pair these with a side of salsa, guacamole, or even a dollop of sour cream for extra flavor.
Detailed Ingredients for Chorizo and Cheese Croissant
Here’s what you’ll need to make these delicious croissants:
- Croissants: 4 large, store-bought croissants. You want them to be fresh and soft. Day-old croissants work well, too, as they tend to be a bit drier and hold their shape better when filled.
- Mexican Chorizo: 8 ounces, casings removed. You can find this in most grocery stores near the other sausages.
- Shredded Cheese: 1 cup. I like to use a Mexican blend, but cheddar, Monterey Jack, or pepper jack would also work well. Feel free to experiment with your favorite cheese!
- Onion: 1/2 medium, finely chopped. Yellow or white onion works best.
- Garlic: 2 cloves, minced. Fresh garlic provides the best flavor.
- Optional Garnish: Fresh cilantro, chopped, for a pop of color and freshness.
- Egg: 1 large, for the egg wash. This gives the croissants a beautiful golden-brown color.
- Water: 1 Tablespoon, to mix in with the egg.
Step-by-Step Instructions: Making the Perfect Mexican Chorizo and Cheese Croissant
- Prepare the Chorizo Filling: In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon or spatula, until it’s fully browned and cooked through. This usually takes about 7-10 minutes.
- Add Aromatics: Add the chopped onion and minced garlic to the skillet with the cooked chorizo. Cook for another 3-5 minutes, until the onion is softened and translucent. Stir frequently to prevent burning. Drain off any excess grease.
- Cool the Filling: Remove the skillet from the heat and let the chorizo mixture cool slightly. This makes it easier to handle and prevents the cheese from melting too quickly when you assemble the croissants.
- Prepare the Croissants: Carefully slice each croissant horizontally, almost all the way through, but leaving one side connected (like a hinge). Be careful not to tear the croissant.
- Fill the Croissants: Spread a generous amount of the cooled chorizo mixture inside each croissant. Then, top with a handful of the shredded cheese.
- Make the Egg Wash: In a small bowl, whisk together the egg and water until well combined.
- Brush with Egg Wash: Gently brush the tops of the filled croissants with the egg wash. This helps them brown nicely and gives them a slightly glossy finish.
- Bake: Place the filled croissants on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the croissants are golden brown and the cheese is melted and bubbly. Keep a close eye on them to prevent burning.
- Cool and Serve: Remove the croissants from the oven and let them cool slightly on the baking sheet for a few minutes before serving. Garnish with fresh cilantro, if desired.
Variations & Tips for Chorizo Croissant
- Spice Level: If you prefer a milder flavor, use a milder chorizo or reduce the amount. For a spicier kick, use a hot chorizo or add a pinch of red pepper flakes to the filling.
- Cheese Options: Feel free to get creative with the cheese! Try adding a sprinkle of cotija cheese for a salty, crumbly texture.
- Make-Ahead: You can assemble the croissants ahead of time and store them in the refrigerator, unbaked, for up to 24 hours. Add a few minutes to the baking time if baking from cold.
- Storage: Leftover baked croissants can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Reheating: To reheat, wrap the croissants in foil and bake at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them, but they may lose some of their crispness.
- Serving Suggestion: To make it a full course meal. Serve it with a side of refried beans.
Key Details
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
- Servings: 4 servings
- Equipment you’ll need: Large skillet, baking sheet, parchment paper, small bowl, pastry brush.
Mexican Chorizo and Cheese Croissant
Ingredients
- 4 large croissants
- 8 ounces Mexican chorizo casings removed
- 1 cup shredded cheese Mexican blend, cheddar, Monterey Jack, or pepper jack
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- Fresh cilantro chopped (optional)
- 1 large egg
- 1 Tablespoon water
Instructions
- In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon or spatula, until it's fully browned and cooked through, about 7-10 minutes.
- Add the chopped onion and minced garlic to the skillet with the cooked chorizo. Cook for another 3-5 minutes, until the onion is softened and translucent. Drain off any excess grease.
- Remove from heat and let the chorizo mixture cool slightly.
- Carefully slice each croissant horizontally, almost all the way through, leaving one side connected.
- Spread a generous amount of the cooled chorizo mixture inside each croissant, then top with shredded cheese.
- In a small bowl, whisk together the egg and water for the egg wash.
- Gently brush the tops of the filled croissants with the egg wash.
- Place on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 12-15 minutes, until golden brown and cheese is melted and bubbly.
- Let cool slightly before serving, garnish with cilantro if desired.