Level up ordinary onion rings by stuffing the slices with seasoned, savory chorizo. These chorizo-stuffed onion rings borrow the same idea as burger-stuffed rings but swap ground beef for Mexican chorizo — bold, smoky, and spicy. Wrapped in bacon and finished with a glaze, they make an unforgettable appetizer or party dish.
I like serving these with a creamy beer-cheese and chiles queso rather than the typical chorizo-mixed queso since the rings already deliver plenty of chorizo flavor. The combo of smoky meat, crisped bacon, and melty queso is seriously delicious.
Table of Contents
- Why You’ll Love Chorizo Stuffed Onion Rings
- Chorizo Stuffed Onion Rings Ingredients
- Chipotle Mayo
- How to Make Chorizo Stuffed Onion Rings
- Prepping the Onion Rings
- Grilling the Stuffed Onion Rings
- Making the Queso
- Enjoying Your Chorizo Stuffed Onion Rings
- What to Serve with Chorizo Stuffed Onion Rings
- Leftovers and Reheating
- For More Chorizo
- FAQs
- Flavor X Fire & FOOD X Fire
- Chorizo Stuffed Onion Rings Recipe
Why You’ll Love Chorizo Stuffed Onion Rings
Mexican chorizo brings paprika, chiles, oregano, vinegar, and other spices that pair beautifully with sweet onions and smoky bacon. If you enjoyed burger-stuffed rings, chorizo adds a brighter, spicier profile that plays well with grills and smokers.
This recipe is cooked on the smoker or grill, so you avoid the mess of deep-frying while gaining rich smoky notes from charcoal or wood. The most time-consuming part is assembly: stuffing and wrapping the rings takes patience, but the result is more than worth it.
Tip: work with cold chorizo and cold bacon while assembling. Cold meat is easier to shape and holds together better. Also be mindful of flare-ups when cooking bacon on the grill.
Chorizo Stuffed Onion Rings Ingredients
- Onion Rings: Ground Mexican chorizo, whole sweet or yellow onions, sliced bacon, a savory rub such as Cowboy Butter Rub (or your favorite burger rub), and a spicy BBQ sauce for glazing.
- Homemade Queso: Monterey Jack and cheddar cheeses, drained green chiles, a light beer, unsalted butter, all-purpose flour, heavy cream, cayenne, salt and pepper.
Chipotle Mayo
If you want an additional dip, chipotle mayo is an excellent companion. Make a chipotle puree from canned chipotles in adobo in a blender, then mix a few tablespoons of that puree with 1/2 cup mayonnaise. Adjust the amount to taste. Store leftover puree in the fridge for up to a week or freeze in small portions.
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How to Make Chorizo Stuffed Onion Rings
Prepping the Onion Rings
Peel the outer layer of the onions and slice them into 1-inch-thick rings. Select the largest outer rings and matching inner rings to form a donut shape when stacked. Use 6–8 larger rings per batch depending on onion size.
Place a handful of ground chorizo in the center of an outer ring and press it toward the ring’s inside edge. Fit a smaller ring on top of the chorizo to create a filled “donut.” Wrap bacon around the outside and set the assembled rings on a baking sheet. Repeat until finished.
Season the rings with your rub of choice and chill them in the refrigerator for 30 minutes to help the meat set.
Grilling the Stuffed Onion Rings
Preheat a smoker or grill for indirect cooking at about 275°F (135°C). Add wood chunks or chips if you want extra smoke. Place the stuffed rings on the smoker and cook 45–60 minutes, or until the chorizo reaches 165°F (74°C) internal.
In the final 10 minutes, brush a spicy BBQ sauce over the rings to glaze them. When the glaze is tacky and the rings are cooked through, remove them and let rest for 5 minutes before serving.
Making the Queso
Heat a skillet on the grill and melt 1 tablespoon unsalted butter. Stir in 1 tablespoon all-purpose flour and 1 teaspoon cayenne, cooking 1–2 minutes to form a roux. Gradually whisk in 1/2 cup light beer until the mixture thickens.
Stir in 1/4 cup heavy cream, 1/2 cup drained green chiles, 1 cup shredded Monterey Jack and 1/2 cup shredded cheddar. Add cheese in batches and stir until smooth. If the queso is too thick, thin with a splash of milk.
Enjoying Your Chorizo Stuffed Onion Rings
Serve the rings warm with the beer-cheese queso for dipping. The combination of spicy chorizo, crisped bacon, and melty cheese makes this an irresistible appetizer or shared plate.
What to Serve with Chorizo Stuffed Onion Rings
These rings are hearty enough to be a focal point. Pair them with sweet corn, roasted potatoes, tangy slaw with green onions, or other cookout sides. For drinks, pale ales, lagers, or darker beers all complement the smoky, spicy flavors.
Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer to restore crispness rather than microwaving.
For More Chorizo
Chorizo Sweet Potato Hash Recipe
Epic Chorizo Tacos
Cheesy Bacon Wrapped Chorizo Dogs
Smoked Armadillo Eggs With Chorizo
Chorizo Stuffed Porchetta
Chorizo Smashburgers
FAQs
Yellow or sweet varieties (like Vidalia or Maui) are ideal because they’re milder and sweeter than standard white onions. Their flavor balances the spicy chorizo without overpowering it.
Common tips include chilling the onions before cutting or cutting under running water. Many cooks still find the best approach is to accept a few tears and keep going — it’s part of the process.
Yes. Ground pork, beef, turkey, chicken, or venison all work. The final flavor changes — chorizo brings a distinct smoky, spicy profile you won’t get with plain ground meats.
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Chorizo Stuffed Onion Rings
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Ingredients
Onion Ring:
- 1.5 lbs Ground Chorizo
- 2–3 Whole Onions (ideally yellow or sweet)
- 2 lbs Sliced Bacon
- ¾ cup Cowboy Butter Rub (or favorite rub)
- 1.5 cups Favorite Spicy BBQ Sauce (for glaze)
Homemade Queso:
- 1 cup Monterey Jack, shredded
- ½ cup Cheddar, shredded
- ½ cup Green Chiles, drained
- ½ cup Light Beer
- 1 tbsp Unsalted Butter
- 1 tbsp All-Purpose Flour
- ¼ cup Heavy Cream
- 1 tsp Cayenne Powder
- Salt & Pepper to taste
Instructions
Chorizo:
- Peel onions and slice into 1″ thick rings. Reserve large outer rings and matching inner rings to form stuffed donuts.
- Place a handful of chorizo in the center of an outer ring and press it toward the edges. Fit a smaller ring on top to form a filled donut.
- Wrap bacon around the outside and place assembled rings on a tray. Repeat for remaining rings.
- Season with rub and chill for 30 minutes to set.
- Preheat smoker or grill for indirect heat at 275°F. Add wood for smoke if desired.
- Smoke the rings 45–60 minutes or until internal temperature reaches 165°F. In the last 10 minutes, brush with spicy BBQ sauce to glaze.
- Remove when glaze is tacky and rings are cooked. Let rest 5 minutes before serving with queso.
Queso:
- Heat a skillet on the grill. Melt butter and stir in flour and cayenne; cook 1–2 minutes to form a roux.
- Slowly whisk in beer until the mixture thickens and is smooth.
- Stir in heavy cream, green chiles, and cheeses in batches until fully melted and smooth. Thin with milk if needed.
Notes
Nutrition
| Carbohydrates: 93 g
| Protein: 69 g
| Fat: 157 g
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