Mexican Chorizo and Cheese Croissants are one of my absolute favorite things to make for a weekend brunch or a special breakfast. They’re like a fiesta in your mouth!
These little pockets of deliciousness combine the spicy kick of chorizo with creamy, melted cheese, all wrapped up in a flaky, buttery croissant.
Perfect for a lazy Sunday morning, a get-together with friends, or even a quick and easy weeknight dinner when you’re craving something special.
Recipe Overview: Mexican Chorizo and Cheese Croissant
This dish is all about bold flavors and simple preparation. We’re taking store-bought croissants and stuffing them with a flavorful mixture of Mexican chorizo, sautéed onions and peppers, and a generous helping of cheese.
The result is a warm, savory, and slightly spicy croissant that’s absolutely irresistible.
They are crunchy on the outside, soft and cheesy on the inside.
You can serve these croissants as a main course with a side salad or fresh fruit. They also make a fantastic appetizer or snack for parties.
They’re truly a crowd-pleaser!
Detailed Ingredients for Chorizo and Cheese Croissant
Here’s what you’ll need to make these delicious croissants:
- 4 large croissants: You can find these in the bakery section of most grocery stores.
- 8 ounces Mexican chorizo: Make sure to get Mexican chorizo, which is a fresh, crumbly sausage, not the cured Spanish chorizo.
- 1/2 medium onion, finely chopped: Yellow or white onion works best.
- 1/2 bell pepper (any color), finely chopped: I like to use red or orange for a bit of sweetness.
- 1 cup shredded cheese: A Mexican blend, Monterey Jack, or Cheddar cheese all work great. Feel free to use your favorite!
- 1 tablespoon oil
- Optional toppings: Chopped cilantro, a dollop of sour cream, or a squeeze of lime juice.
If you can’t find Mexican chorizo, you could use another type of spicy, ground sausage, but the flavor will be a little different.
For the cheese, a blend that melts well is key. You want that gooey, cheesy goodness!
Step-by-Step Instructions: Making the Perfect Mexican Chorizo and Cheese Croissant
- Prepare the Chorizo Filling: Heat the oil in a large skillet over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a spoon, until it’s fully browned and cooked through. This usually takes about 7-10 minutes.
- Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet with the chorizo. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Drain off any excess grease.
- Prepare the oven: Set the oven temperature to 350 degrees.
- Assemble the Croissants: Carefully slice each croissant horizontally, almost all the way through, creating a pocket for the filling.
- Fill the Croissants: Evenly divide the chorizo and vegetable mixture among the four croissants, stuffing it into the sliced openings.
- Add Cheese: Sprinkle the shredded cheese generously over the chorizo filling in each croissant.
- Bake: Place the filled croissants on a baking sheet. Bake for 8-12 minutes, or until the cheese is melted, bubbly, and lightly browned, and the croissants are heated through. Keep a close eye on them to prevent burning.
- Serve: Remove the croissants from the oven and let them cool slightly before serving. If desired, garnish with optional toppings like chopped cilantro, sour cream, or a squeeze of lime juice.
Variations & Tips for Chorizo and Cheese Croissants
- Spice Level: If you like it extra spicy, add a pinch of cayenne pepper or some chopped jalapeños to the chorizo filling. For a milder flavor, use a less spicy chorizo or reduce the amount.
- Cheese Variations: Experiment with different types of cheese! Pepper Jack would add an extra kick, while Oaxaca cheese would give it an authentic Mexican flavor.
- Make-Ahead: You can prepare the chorizo filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply fill the croissants and bake.
- Storage: Leftover baked croissants can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, wrap the croissants in foil and bake at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them, but they won’t be as crispy.
- Serving Suggestions: Serve these croissants with a side of salsa, guacamole, or a fresh green salad for a complete meal.
Key Details
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Total time: 35-40 minutes
- Servings: 4
- Equipment you’ll need: Large skillet, baking sheet, knife, spoon.
Mexican Chorizo and Cheese Croissant
Ingredients
- 4 large croissants
- 8 ounces Mexican chorizo
- 1/2 medium onion finely chopped
- 1/2 bell pepper any color, finely chopped
- 1 cup shredded cheese Mexican blend, Monterey Jack, or Cheddar
- 1 tablespoon oil
- Optional toppings: Chopped cilantro sour cream, lime juice
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a spoon, until it's fully browned and cooked through, about 7-10 minutes.
- Add the chopped onion and bell pepper to the skillet with the chorizo. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Drain off any excess grease.
- Set the oven temperature to 350 degrees.
- Carefully slice each croissant horizontally, almost all the way through, creating a pocket for the filling.
- Evenly divide the chorizo and vegetable mixture among the four croissants, stuffing it into the sliced openings.
- Sprinkle the shredded cheese generously over the chorizo filling in each croissant.
- Place the filled croissants on a baking sheet. Bake for 8-12 minutes, or until the cheese is melted, bubbly, and lightly browned, and the croissants are heated through.
- Remove the croissants from the oven and let them cool slightly before serving. Garnish with optional toppings if desired.