Chorizo & Cheese Bread
Submitted by kathyb8
Spicy chorizo, smoky chipotles, and melted Cotija and Manchego cheeses broiled on crusty French bread. This open-faced Mexican bread makes game day or weeknight snacking seriously addictive.
YIELD
10 servingsPREP
10 minCOOK
35 minREADY
45 minPicture this: a split loaf of crusty French bread loaded with crumbled chorizo, diced tomatoes, pickled chipotles, and a blizzard of Cotija and Manchego cheese, all run under the broiler until bubbly and golden.
It’s basically a Mexican pizza meets open-faced sandwich, and it disappears faster than you can slice it.
The chorizo gets browned in a dry skillet first, so it crisps up with a bit of char. Then tomato paste, green onions, Mexican oregano, and those smoky chipotles go in for a quick sauté before everything gets piled onto the bread.
Forty-five minutes, start to finish, feeds ten hungry people.
Chef Tips
- Drain the chorizo well after browning. Too much grease makes the bread soggy instead of crispy.
- Pickled chipotles bring the heat. Dial them back to one if you want smoky warmth without the fire.
- Watch the broiler like a hawk. Cheese goes from bubbly to burnt in about 30 seconds.
Ingredients
Directions
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.
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