CHORIZO PULL APART BREAD RECIPE BY TASTY
Here's what you need: ground chorizo, butter, smoked paprika, grated manchego cheese, garlic, fresh chives, fresh cilantro, fine sea salt, freshly ground black pepper, prepared pizza dough
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium-high heat, sauté the chorizo until cooked through for about 5 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate and add the butter to the pan.
- When the butter is melted, turn off the heat and whisk in the paprika.
- In a medium bowl, combine the cheese, garlic, chives, and cilantro. Season with salt and pepper to taste.
- Roll the pizza dough pieces into balls.
- Dip each ball in the chorizo butter and toss in the cheese mixture to coat.
- Lightly grease a 9-inch (23 cm) cast iron skillet and add the balls and chorizo to the pan. Cover with plastic wrap or a kitchen towel and set aside to rise in a warm, draft-free space for 30 to 40 minutes.
- Preheat oven to 375°F (190˚C).
- Bake the bread until golden and bubbling for 30 to 35 minutes.
- Enjoy!
Nutrition Facts : Calories 642 calories, Carbohydrate 35 grams, Fat 42 grams, Fiber 1 gram, Protein 28 grams, Sugar 2 grams
CHORIZO BREAD
Make and share this Chorizo Bread recipe from Food.com.
Provided by Diana Adcock
Categories Quick Breads
Time 1h10m
Yield 1 round loaf
Number Of Ingredients 13
Steps:
- Pre heat oven to 375 degrees.
- In a medium heavy skillet cook chorizo until done and slightly crisp.
- Drain thoroughly.
- In a large bowl stir together flour, cheese, onion, sugar, baking powder, cumin and baking soda.
- In another large bowl beat cream cheese until smooth.
- Stin in milk.
- Add eggs one at a time beating well after each addition.
- Stir in melted butter and chorizo.
- Slowly add the flour mixture until just moist.
- Spoon into a greased cast iron skillet.
- Bake for about 50 minutes.
- Tap the top of bread, and if it sounds hollow it's done.
- Top with cheese and bake for another 5-7 minutes.
- Remove and cool for 10 minutes.
- Turn out onto a rack and cool at least another 15 minutes before slicing.
Nutrition Facts : Calories 5015.5, Fat 315.6, SaturatedFat 172.2, Cholesterol 1276.4, Sodium 7376.4, Carbohydrate 360.2, Fiber 11.4, Sugar 44.2, Protein 182
CHORIZO AND CHEESE BREAD
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a dry heavy skillet, fry the chorizo until browned. Drain off any fat and add the tomato paste and fry with chorizo briefly. Add the green onions, oregano, tomato, chile, and salt and pepper. Cook 2 to 3 minutes longer.
- Spread the chorizo mixture on a split loaf of French bread. Sprinkle generously with Cotija and Manchego cheeses.
- Place under a broiler and broil until the cheese is melted and bubbly and serve with tomatillo salsa.
CHORIZO WRAPPED IN BREAD AND LEAVES
Steps:
- Divide the bread dough into eight balls and roll each into a circle large enough to enclose the chorizo.
- Place the chorizo in the center and close the dough around it, pinching well to seal. Wrap in the leaf, covering the dough completely, and tie lengthwise and crosswise with string, like a package (this may be prepared ahead and refrigerated).
- Bake at 400 degrees for 20 minutes. To serve, remove the string.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 1 gram
MELTED CHEESE AND CHORIZO WITH GRILLED BREAD
Categories Bread Cheese Appetizer Sauté Oscars Backyard BBQ Sausage Grill Grill/Barbecue Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until deep golden brown, stirring often and adjusting heat as needed to prevent burning, 25 to 30 minutes. Sprinkle with salt and pepper.
- Meanwhile, heat remaining 1 tablespoon oil in medium skillet over medium heat. Add leeks; sauté 3 to 4 minutes. Add 3/4 cup water; cover and cook until leeks are tender, stirring often and adding more water by tablespoonfuls to moisten as needed, 10 to 15 minutes. Add wine; cook uncovered until leeks are very soft, about 5 minutes longer. Sprinkle with salt and pepper. Combine onions and leeks in small bowl.
- Preheat oven to 450°F. Divide onion-leek mixture among 4 small gratin dishes. Top mixture in each dish with chorizo slices, then cheese.
- Bake until cheese melts and bubbles, about 15 minutes. Serve hot with grilled bread.
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