Chorizo And Cheese Bread Recipe - Cooking Index
|1/2 lb||227g / 8oz||Homemade Chorizo - see * Note|
|4||Green onions - chopped|
|1 tablespoon||15ml||Tomato paste|
|1||Tomato - seeded and diced|
|1 teaspoon||5ml||Dried Mexican oregano|
|2||Chopped pickled chipotle chiles - see * Note|
|Coarse salt - to taste|
|Freshly-ground black pepper - to taste|
|1/4 lb||113g / 4oz||Cotija cheese - grated|
|1/4 lb||113g / 4oz||Manchego cheese - grated|
|1||Tomatillo Slasa (Green Salsa)|
* Note: See the "Homemade Chorizo", "Pickled Chipotles / Chipotle Vinegar" and "Tomatillo Slasa (Green Salsa)" recipes which are included in this collection.
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, pickled chiles, 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 Slasa.
This recipe yields 4 to 6 servings.
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6295 broadcast 10-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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