Chef John, I just made these with a group that feeds the poor and needy in our area and they loved it. We made almost 500 of these although we used full size muffins. Awesome recipe.
Well thank you but anything with chorizo (YUM) is to dang good to be haute cuisine. LOL Imagine yourself handing out chorizo muffins to the poor in your area and you can make that happen and make the world a little bit better place to live in. For info on the group search under Bread of Angels Brea CA and you will find a pdf from our director. Hey, happy Thanksgiving.
SylvanaForrester If you think that rocks, you should see the chicken cordon blue we serve for Thanksgiving. It is easier than turkey, looks and taste way better and cost us about the same to serve because we make it from scratch.
I work at a apartment for low-income seniors and the disabled and am using your idea for new years thanks for helping the less fortunate you will be blessed...
I wish more people did even just little things. It is amazing how fast those little things add up. The group I work with calls these things 'chorizo muffins' so the 'tough' guys will eat them. LOL
i've made a few dishes from your site and i have to say, my family is very happy with the results. it makes me feel good that my family likes my... no your cooking! thank you so much because im not that great at cooking and because of your site im learning so much more.
you are so comical and lively when cooking which adds an extra flavour to the recipe. I enjoy every moment of it. Thanks for them all. All your recipes are easy to follow.
I laughed so hard at your Slim-Jim line, I actually fell off of my chair. Bless you Chef, you are the total package: you COOK, you've got a shmexy voice, and a sense of humor.
I just made these for a party (adding poblano pepper as the only variation) and they were awesome. And if you don't have potata or potato, you can use ore ida frozen hashbrown cubes, works perfectly.
Greetings from Spain! I'm from the same place as that cheese haha. This looks amazing and those are really typical ingredients here so I will sure try it, it looks like something my ancestors would have loved :P
Chef John!!!! all i have to say is amazing!! i prepared this only i added red pearl onions to chorizo and potatoes and prepared chipotle aioli on top. for the main course i prepared a rendition of your procsiutto wrapped chicken,only i used bacon to wrap and changed the cherries for ripe mango and parmesan for manchego that i used in the potato quiches. long story short,cooking might be my new hobby,im naturally amazing at it,thanks to you! you really have piqued my interest. props from NYC
I just made a chorizo spinach 3 cheese quiche for my husband, he bought me muffin tins today to make mini quiches for him, so glad I saw your video because I wasn't sure about the cook time, thanks! Also I add flour and baking powder to my quiche for a fluffier texture and height!
Thank you for taste/testing the food in your videos. It is very disappointing when that part is skipped. I enjoy your methods and light-hearted accompaniment which make perfect presentations. thank you for sharing. bye now
Great recipe. I'm making these next weekend for sure- I wonder if i can put the filled muffin tins (covered) in the fridge overnight and pop them in the oven the next morning. Thoughts?
Chef John, I served these for Sunday brunch but substituted smoked salmon for the chorizo ( I am living in Mexico for now....and the chorizo is just....well....not my thing) I topped it with creme fraiche and fresh dill. It was unfathomably delicious!!!!!
I suspect that this is absolutely correct. I'm currently working on my book on the world wide influence of the cayenne cartel, where I will dedicate an entire chapter to Chef John's shenanigans on the behest of said cartel. No, no, it has nothing to do with any sort of conspiracy theory, although I will also have a chapter on UFOs, Elvis and the Kennedy assasination. - Why are you staring at me like this? Is there something wrong with my tinfoil hat?
thank you so much for all your recipes. i have always enjoyed watching your videos. i have also cooked a few of your dishes and my friends and family have all loved them. they keep asking me how i knew how to make them but i don't tell them about you. thank you again.
My boyfriend and I love your sense of humor! Not to mention that your videos are always informative and funny all at once. We've tried many of your recipes and they were absolutely delicious. Thank you for posting, we always look forward to seeing a new video of yours in our subscription box! Keep up the amazing work!
These are, surprisingly, even better after being frozen and warmed up in a toaster oven (at like 275, not too hot). I was afraid they'd get dry and nasty but no they were delicious. I added some paprika and some Manchego to the egg mixture too. Mine got really puffy, which was a great bonus; they looked kind-of terrible but it made the whole experience more fun.
These turned out great! I used Aged Cheddar. Very popular with the kids. The Garlic Aioli sauce was wonderful and very simple to put together (especially since I had some left over yolks to use up!)
Dianna A This is chorizo from Spain, which is solid and hard. Not the mushy stuff from Mexico. But Mexican chorizo y papas is great and actually might work, too.
My mouth is turned water just watching this. I think I could even smell tha manchego cheese. Thanks for sharing your amazing recipes. Regards fromSpain!
Buy ground pork or grind your own and make the chorizo yourself (cumin, chili powder, cayenne, salt, pepper, onion powder, garlic, you get the idea) . You get to control how greasy it is, how hot and spicy it is and even how salty it is. P.S. Sweat glands do sound a bit nasty to eat, don't they?
![Chino Pacas - Modo Capone (with Drake & Fuerza Regida) [Video Oficial]](http://i.ytimg.com/vi/zjv8TQ0gBkg/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/231350/Potato-and-Chorizo-Mini-Quiches/
Chef John, I just made these with a group that feeds the poor and needy in our area and they loved it. We made almost 500 of these although we used full size muffins. Awesome recipe.
Well thank you but anything with chorizo (YUM) is to dang good to be haute cuisine. LOL
Imagine yourself handing out chorizo muffins to the poor in your area and you can make that happen and make the world a little bit better place to live in.
For info on the group search under Bread of Angels Brea CA and you will find a pdf from our director.
Hey, happy Thanksgiving.
SylvanaForrester If you think that rocks, you should see the chicken cordon blue we serve for Thanksgiving. It is easier than turkey, looks and taste way better and cost us about the same to serve because we make it from scratch.
I work at a apartment for low-income seniors and the disabled and am using your idea for new years thanks for helping the less fortunate you will be blessed...
I wish more people did even just little things. It is amazing how fast those little things add up.
The group I work with calls these things 'chorizo muffins' so the 'tough' guys will eat them. LOL
Just gotta say that's pretty awesome, and also how long did you bake them? I only ask cause I wanted to make these and I don't have a mini muffin pan.
This guy is so entertaining! I don't even cook I just watch these because this guy is hilarious.
the sass in this video was off the charts! im def making these this weekend btw
the trueparadisecity I agree. He makes me laugh so much.
the trueparadisecity They ARE awesome and really easy to make!
He does seem to be in rare form here.
Lia A. Eastwood
hi but you are so high it is nice and hilauris vioce
Sally Lee How did they come out? good?
I absolutely love you Chef John. May this channel live on forever and ever.
i've made a few dishes from your site and i have to say, my family is very happy with the results. it makes me feel good that my family likes my... no your cooking! thank you so much because im not that great at cooking and because of your site im learning so much more.
8 years later, are you a pro yet?
What a lovely gentleman! Cooking with common sense and a lovely gentle sense of humour. And the food is very tasty!
'What about SlimJims? What're you high? Okay that'll work' funniest ever!
Santos Marquez got to admit I wasn't expecting that
haha more vids pls
LOL
wish i was high when i watched this
Santos
Marquez
you are so comical and lively when cooking which adds an extra flavour to the recipe. I enjoy every moment of it. Thanks for them all. All your recipes are easy to follow.
"Try to put in the perfect amount. That will work best." Amazing.😆
Why would someone give this the thumbs down? Food wishes is the best, the humor, the simplicity and ease of making the dishes is A++++ in my book!!
My son says you deserve a 'like' just for your description of math...the quiche looks great, will be trying the recipe out tomorrow..!!
melts my heart when you say "Enjoy"
Chef John you understand me! most of my cooking i do while im high....these came out awesome with slim jims :)
Hello Iam saida cuisine
ruclips.net/channel/UC3XiTlP3xuxUlnePM_nqdZA?view_as=subscriber
this guy is sassy as hell...i love it! definitely made the video 84% more interesting.
Jessica De La Cruz Bravo
Only 83% more for me :/
Juilliard Jewel lol 83% is still good. 👍
XD
I laughed so hard at your Slim-Jim line, I actually fell off of my chair. Bless you Chef, you are the total package: you COOK, you've got a shmexy voice, and a sense of humor.
I just made these for a party (adding poblano pepper as the only variation) and they were awesome. And if you don't have potata or potato, you can use ore ida frozen hashbrown cubes, works perfectly.
And if you can't find potato, use potato
If you can't find a patata then use a potato,
Are you high? use potato.
😂
If you can’t find potata, use potato ...
I love his commentary!! Love all his dishes!! Never change Chef👍🏼
I love your narration on the video.....sir you have personality ((tip of the hat))
ive made these every sunday since this video came out. so good!! the aioli really makes them perfect.
Great idea Chef!! Maybe another nice combination would be potato, onion and zucchini (classic tortilla combination as well). Congratulations!
I don't know if I've ever said it but you're my absolute favorite cooking show
"What about slimjims? What, are you high? O, you are? Then that will work" lol. Hilarious.
Greetings from Spain! I'm from the same place as that cheese haha. This looks amazing and those are really typical ingredients here so I will sure try it, it looks like something my ancestors would have loved :P
LOL "If you can't find potato, we're gonna use potato!!!" LOL Love your jokes !
the first one was "potatuh" so the natural substitute was potato lol
Chef John!!!! all i have to say is amazing!! i prepared this only i added red pearl onions to chorizo and potatoes and prepared chipotle aioli on top. for the main course i prepared a rendition of your procsiutto wrapped chicken,only i used bacon to wrap and changed the cherries for ripe mango and parmesan for manchego that i used in the potato quiches. long story short,cooking might be my new hobby,im naturally amazing at it,thanks to you! you really have piqued my interest. props from NYC
You are so calming to listen to! You made my day :D they look SO good! Much love and subscribed!
I just love to listen to chef John....brings a big smile to my face...
Yes, unless you saute them first, then they will work. Thanks!
I just made a chorizo spinach 3 cheese quiche for my husband, he bought me muffin tins today to make mini quiches for him, so glad I saw your video because I wasn't sure about the cook time, thanks! Also I add flour and baking powder to my quiche for a fluffier texture and height!
this guy has all my favorite recipes!!!!!
I hate the fact that I discovered your channel yesterday. I've been starving for 24 hours straight now. Nothing can sate my hunger!
Thank you for taste/testing the food in your videos. It is very disappointing when that part is skipped. I enjoy your methods and light-hearted accompaniment which make perfect presentations. thank you for sharing. bye now
You are seriously amazing for going strong after more than 800 videos.
John, Your Fisherman's pies just came out from under the broiler. I'll try this recipe next week! And yes I am stoned.
Just recently found Chef John Food Wishes videos. The recipes I’ve tried have been really good.
His voice makes me want to try the recipe
I made this the other night, my mom ended up eating about 15 of them herself. Very nice and easy recipe, lots of compliments! Thanks!
love it, and look so yummy I am going to make some at home. You are amazing.
Another video straight to favourites.. This is so simple and gorgeous. I love tortilla.
lmao what are you high? all of your videos are informative and hilarious!!
What do you mean? 😂
KatyandMollyshow he says it at the beginning of the video
kno:ha of five too funny
John, you're the best chef on the intertubes! Thank you
Great recipe. I'm making these next weekend for sure- I wonder if i can put the filled muffin tins (covered) in the fridge overnight and pop them in the oven the next morning. Thoughts?
Chef John, I served these for Sunday brunch but substituted smoked salmon for the chorizo ( I am living in Mexico for now....and the chorizo is just....well....not my thing) I topped it with creme fraiche and fresh dill. It was unfathomably delicious!!!!!
I think Chef John must have a secret alliance with the cayenne pepper empire. Why else would he use it so much?
you might be surprised how much cayenne a lot of kitchens use
I suspect that this is absolutely correct. I'm currently working on my book on the world wide influence of the cayenne cartel, where I will dedicate an entire chapter to Chef John's shenanigans on the behest of said cartel. No, no, it has nothing to do with any sort of conspiracy theory, although I will also have a chapter on UFOs, Elvis and the Kennedy assasination. - Why are you staring at me like this? Is there something wrong with my tinfoil hat?
I saw him use cayenne once in a dessert.
I'd never heard of cayenne until I watched Chef John's videos.
Andrew Forrest Do you know how to make any recipe, Chef John's recipe?
.... Just add cayenne and paprika :-D
l just love listening to you, such a sense of humour. Love to cook your recipes too. Thanks so much
As a Spaniard... HOLY SHIT! I'm so making this!
you got such a good voice, can watch this videos forever even though i dont have the resources to cook any of this art
You cracked me up, you are so funny. I adore your videos!
I love listening to him, he makes everything interesting with a touch of added humor :}
did these came out great and was a big hit☺
Great appetizer ! thanks Chef John ! I love your recipes ! God bless you more !
I used very dry Lukanka instead of Chorizo. They were like tiny balls of Musaka.
thank you so much for all your recipes. i have always enjoyed watching your videos.
i have also cooked a few of your dishes and my friends and family have all loved them. they keep asking me how i knew how to make them but i don't tell them about you. thank you again.
Hi I have just started to watch your videos and you sir Rock. .love your video presentation.
I absolutely love watching you!!!!!! You are ready for primetime! keep the recipes coming!
Came for the recipes, stayed for the humor
My boyfriend and I love your sense of humor! Not to mention that your videos are always informative and funny all at once. We've tried many of your recipes and they were absolutely delicious. Thank you for posting, we always look forward to seeing a new video of yours in our subscription box! Keep up the amazing work!
I... I want to try this with Slim Jims.
And I'm completely sober.
IceDragon978 it's ok I am too and want to try it
Hello Iam saida cuisine
ruclips.net/channel/UC3XiTlP3xuxUlnePM_nqdZA?view_as=subscriber
IceDragon978 I bet slim Jim’s would work fine
Oh wow this is so simple & looks delish!
These are, surprisingly, even better after being frozen and warmed up in a toaster oven (at like 275, not too hot). I was afraid they'd get dry and nasty but no they were delicious.
I added some paprika and some Manchego to the egg mixture too. Mine got really puffy, which was a great bonus; they looked kind-of terrible but it made the whole experience more fun.
chef John, where did you get the Spanish chorizo? PS I 2live in SF
I absolutely love this channel but why OH WHY do I have to watch these delicious recipes right before bed time?!?!??! I'M STARVING NOW!!!!😣
Math scares me, is there any way I can do this without math...kidding loved the video and will be trying this myself! Nom nom
i love this channel! i love everything about food and cooking. i know i probably would never cook any of his recipes, but it is still so fun to watch!
so many dad jokes! HAHA I LOVE IT!
These turned out great! I used Aged Cheddar. Very popular with the kids. The Garlic Aioli sauce was wonderful and very simple to put together (especially since I had some left over yolks to use up!)
Chef John question. Is this a regular chorizo tube? It looks more smoked and solid than ground up and juicy.
Dianna A This is chorizo from Spain, which is solid and hard. Not the mushy stuff from Mexico. But Mexican chorizo y papas is great and actually might work, too.
@@rachaelsills8450 yes I was raised on pork chorizo y papas. Yummy
They look and sound so delicious!
It's also slang for "American"
I love you
I really love how you talk while cook! You're fun to cook with 😊
PLEASE PLEASE PLEASE make a homemade chorizo video! 👍
That would be killer...!!
Looks yummy. I'll make those for the grandchildren in the morning. Thanks have an awesome day
Oooooold Tappa-tappa....
My mouth is turned water just watching this. I think I could even smell tha manchego cheese.
Thanks for sharing your amazing recipes.
Regards fromSpain!
What is in the aioli you used in this video?
Chef John-- Thank you for making me a foodie and being able have my house smell soo yummy!!
slim jims?
high?
yea?
go ahead
Hello Iam saida cuisine
ruclips.net/channel/UC3XiTlP3xuxUlnePM_nqdZA?view_as=subscriber
Chef you are wonderful. I love this.
lol, you said merkin!
Was it merkins or 'Muricans
+andrewt248 Merkins, he said Merkins. He referred to you as a genital wig. It's the only thing that makes sense.
you are the best chef everrrrrrrrrrrrrr
Of course we're high, THAT'S WHY WE'RE HERE! 😅
"It's true! It's on my resume."😂😂😂 You are awesome, Chef John.
Anyone from 2018?
Fantastic recipes John, It´s a pleasure to watch, thanks for sharing !!
John im really high , but I DONT EAT SLIM JIMS OK?
I just realized i spent my whole night watching your videos...
Tiny tortillas de patatas!
Love, love your recipes Chef John. Thank you so much!
I found potata
Chef John... You are the man.
And the Spanish pronounce it Choritho. LOL
maybe in spain, normal south American spanish it is non-pretentious chori-so=chorizo
+simon Gariepy when I said "The Spanish", I meant the Spanish. ;)
I love listening to u wow, such an entertainer, and can cook, very sweet
This looks good but, around here, all the chorizo now contains beef sweat glands. Just sound a tad too discussing.
Buy ground pork or grind your own and make the chorizo yourself (cumin, chili powder, cayenne, salt, pepper, onion powder, garlic, you get the idea) . You get to control how greasy it is, how hot and spicy it is and even how salty it is. P.S. Sweat glands do sound a bit nasty to eat, don't they?
Scott Comella + that would be Pork chorizo that contains sweat glands. Beef chorizo doesn't.
Paula Tristan K, We'll see.
vegetarian chorizo tastes pretty good too
You are a treat! Going to make them immediately....yes immediately!
I will not pardon your French, chef. You are entirely responsible for your own language skills and must be held accountable.
You are the General John Gage of your Language...
Sorry for the necro , have only been binge watching Chef John clips for a fortnight.
I could listen to you the whole day :-)
Omg u deserve an award for these 💟📣
🎶 And as always I enjoyed! Thank you Chef John for another delicious recipe! ♥️👍🏼👏🏼👏🏼👏🏼