This one-pan meal consists of sliced chorizo sausage and cubed halloumi cheese pan-fried in butter. The chorizo releases seasoned oil during cooking, which coats the halloumi as it browns. The dish is finished with fresh parsley and a squeeze of lemon to add acidity to the savory ingredients.

About This Recipe

The preparation begins by slicing the chorizo into rounds and cubing the halloumi cheese. The chorizo is cooked in a skillet until the fat renders, after which the halloumi is added to the pan to fry in the oils and butter. The cheese is turned in the pan until the exterior is golden and the texture is firm.

The taste comes from the smoked paprika and spices within the chorizo. The halloumi adds saltiness to the dish, while the butter creates a coating for the meat and cheese. A squeeze of fresh lemon juice is added at the end of the cooking process to add a sour note to the pan.

The skillet can be changed by adding greens like spinach or a fried egg to the mixture. The ingredients can be stored in the refrigerator, and the recipe can be adjusted by using different types of spicy sausage. The meal is served directly from the pan or with avocado slices.

Why You’ll Love This Recipe

One pan, zero cleanup drama
15-minute prep-to-plate
Naturally gluten-free and low-carb
Perfect for meal prep or lazy lunches
Flavor bomb: smoky, cheesy, buttery perfection

What You’ll Need for This Keto Chorizo & Halloumi Skillet

1.8 oz chorizo sausage, sliced
7 oz halloumi cheese, cubed
1 tbsp butter or olive oil
1 tsp smoked paprika (optional)
Fresh parsley, chopped
Lemon wedge, for serving

Step-by-Step Preparation

Prepare ingredients – Slice the chorizo into thin coins and cube the halloumi. Pat the cheese dry with paper towels for extra crispiness.
Fry the chorizo – Heat a skillet over medium heat. Add the chorizo and cook for 4–5 minutes, until it releases its red oil and starts to crisp.
Add the halloumi – Stir in butter and the cheese cubes. Fry for another 3–5 minutes, turning occasionally, until golden on all sides.
Finish & season – Sprinkle with smoked paprika and chopped parsley. Squeeze lemon over before serving for a sharp, fresh contrast.
Serve hot – Straight from the skillet or with a small side salad or avocado slices.

FAQ

Can I use something other than halloumi?
Paneer or queso blanco work, but nothing crisps quite like halloumi.
Is it spicy?
That depends on your chorizo — Spanish versions are mild, Mexican ones pack heat.
Can I store leftovers?
Yes. Keep in the fridge up to 4 days; reheat in a skillet or microwave.
Can I add vegetables?
Absolutely. Zucchini, spinach, or kale fit perfectly in the leftover oil.

Variations & Substitutions

Replace chorizo with spicy pepperoni or salami.
Swap butter for ghee for a richer taste.
Add a fried egg on top for an extra protein boost.
For a creamier version, drizzle a spoon of sour cream before serving.

Serving Suggestions

Serve directly from the skillet with avocado slices, lemon mayo, or a crisp green salad. Works perfectly for meal prep or as filling for lettuce wraps.

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