Chorizo Stuffed Onion Rings

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The best way to level up onion rings: stuffing them with meat! These chorizo stuffed onion rings are smoky, spicy and so freakin' delicious.

Prep Time30

Cook Time1

Total Time1 30

Course: Appetizer, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Onion Ring:

1.5 lbs Ground Chorizo
2-3 Whole Onions ideally yellow or white
2 lbs Sliced Bacon
¾ cup Cowboy Butter Rub
1.5 cups Favorite Spicy BBQ Sauce for glaze

Homemade Queso:

1 cup Monterey Jack cheese shredded
½ cup Cheddar Cheese shredded
½ cup Green Chiles drained
½ cup Favorite Light Beer
1 tbsp Unsalted Butter
1 tbsp All Purpose Flour
1/4 cup Heavy Cream
1 tsp Cayenne Powder
Salt & Pepper to taste

Instructions

Chorizo:

Begin by peeling the outside layer of your onions and slicing into 1” thick onion rings. Grab 6-8 of the largest “rings” and inside “rings” to make the outside shape for our chorizo stuffed onion rings.
Take an outside ring and grab a handful of ground chorizo and place it in the center. Shape the ground chorizo to the outside of the onion then place the smaller inside ring into the ground chorizo to make a “donut” shape.
Next, wrap bacon around the outside and set on a tray. Repeat these steps until you have all the chorizo stuffed onion rings you like.
Season all the onion rings with my Cowboy Butter Rub and set in the fridge for 30 minutes to set.
Preheat your smoker for indirect cooking at 275F. Add some wood chunks or chips for added smoke flavor if you like.
Add the stuffed onion rings to the smoker to cook for 45-60 minutes or until they are 165F internal. In the last 10 minutes, drizzle your favorite spicy bbq sauce over the top and glaze the onion rings.
Once the BBQ sauce is “tacky” and the rings are done, pull off and let cool for 5 minutes.
Serve with queso for dipping on the side and enjoy!

Queso:

Add a skillet to the grill. Add your butter, flour and cayenne powder to the skillet to melt and mix for 1-2 minutes.
Once thickened into a paste, slowly add your beer in batches to fully integrate it and let the mixture thicken.
Once mixed, add your beer, heavy cream, green chiles and all the cheese. Add the cheese in batches if needed. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk if needed.

Notes

Chipotle Mayo

The queso fundido is a great accompaniment to these onion rings. But if you're looking for a dipping sauce to add to the spread, some chipotle mayo would be amazing. My favorite way to make it is to first make a batch of chipotle puree, which I use in these steak quesadillas recipe, and mix it with mayo.

Start with a can of chipotle peppers in adobo sauce. The peppers are packed with smoky flavor, and the adobo sauce brings a rich, tangy heat to the flavor party. To make the puree, pour out the can (peppers and sauce) into a blender or food processor. Blend until smooth, scraping down the sides as needed to ensure an even consistency. If you want a thinner puree, you can add a splash of water or olive oil while blending.

Once you've got it to the right consistency, mix a few tablespoons with 1/2 cup mayo (or adjust to whatever spice level you like) and serve. Store any leftover chipotle puree in an airtight container in the fridge for up to a week. You can also freeze it in small portions for later use.

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