Pepper Jack Bread Chorizo Melts Recipes

PEPPER JACK CHEESE QUICK BREAD

Steps:

• Heat oven to 350°. Lightly grease bottom only of loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with shortening or spray bottom with cooking spray.
• Stir together flour, cheese, sugar, baking powder, baking soda and salt in medium bowl. Stir in remaining ingredients just until moistened (batter will be lumpy). Spread in pan.
• Bake 35 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing.

STEAK AND PEPPER MELT

Steps:

• In a large skillet, cook and stir pepper rings and onion rings in butter until crisp tender; remove from skillet.
• In same skillet, cook each sandwich steak as directed on package.
• Fold each steak in half crosswise.
• Top each folded steak with cheese slice.
• Cover skillet; cook over low heat until cheese is melted.
• Place each steak on bottom half of roll; top each with pepper and onion rings.
• Replace top half.

CHORIZO PULL APART BREAD RECIPE BY TASTY

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!

MELTED CHEESE AND CHORIZO WITH GRILLED BREAD

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.

PEPPER JACK BREAD CHORIZO MELTS

Steps:

• In a small bowl, stir together 1/4 cup flour, the buttermilk and sugar. Stir in yeast and set aside.
• Using a food processor, pulse the remaining 2 3/4 cups flour, the butter and 1 tsp salt until pea-size crumbs form, 15-30 seconds.
• Add 1 cup cheese and the roasted red pepper and pulse a few times to combine.
• Add 2 eggs and the reserved buttermilk mixture and pulse until dough comes together to form a ball, about 30 seconds.
• Turn out the dough onto a lightly floured work surface and, with floured hands, knead until smooth, about 1 minute.
• Pat the dough into a 4 x 8-inch rectangle. Working from the long side, roll up the dough and transfer to a greased 9-inch loaf pan.
• Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
• Position a rack in the lower third of the oven and preheat to 375 degrees.
• Beat the remaining egg with 1 tsp salt and brush the mixture on the loaf.
• Bake until golden, about 45 minutes, tenting the bread with foil if it starts to get too dark. Let cool in the pan for 5 minutes.
• Remove the bread from the pan and transfer to a rack to cool.
• Preheat the broiler.
• In a large skillet, cook the chorizo over medium heat, stirring occasionally until heated through, about 5 minutes.
• Cut off 4 thick bread slices and toast, turning once, under the broiler.
• Spread with mayonnaise on 1 side and place on a baking sheet.
• Top the toasts with 3 tomato slices each, the chopped chorizo and the remaining 1 cup cheese; season with salt.
• Broil until the chesse melts.