Ingredients: |
Ingredients: Olive oil
1 1/2 pounds fresh chorizo (removed from casing)
1 white onion(finely diced)
2 red bell peppers (stemmed, seeded, finely minced)
1 jalapeno pepper (stemmed, seeded, finely minced)
2 cups heavy cream
1 1/2 pounds yellow american cheese (shredded)
1/2 pound pepper jack cheese (shredded)
1/2 stick butter (cut into 1/4 inch cubes
1 (24 count) package frozen yeast rolls thawed
Kosher salt and freshly ground pepper to taste
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Directions: |
Directions:1.) In a saute pan over medium-high heat, add 1 T of olive oil. Add chorizo and break it up and cook, stirring until browned about 7-9 minutes. Season with salt and pepper and drain. Set aside
2) In a large pot over medium heat, warm remaining 1 T olive oil. Add onion, bell pepper, jalapeno, and season with salt and pepper. Cook stirring until mixture has softened about 2-3 minutes. Add cream and bring to simmer. Add American cheese and pepper jack, stirring until melted and combined. Season with salt and pepper.
3) Divide cheese mixture evenly between 2 bowls. Add chorizo to just one and fold to combine. Cover and refrigerate till it has congealed. about 1-2 hours.
4) preheat oven to 350 degrees. Grease a bundt pan with butter
5) Place a heaping T of chilled chorizo cheese mixture into the center of each piece of dough (which has been thawed and flattened out) Pinch the edges together to form a filled ball of dough. Repeat with all 24 balls of dough.
6)Place formed balls in an even layer into bundt pan. Scatter the cubed butter on top
7)Transfer to oven and bake until golden brown, about 30- 40 minutes. Remove from oven and set aside to cool for 10 minutes
8)Meanwhile reheat remaining cheese dip in microwave until completely melted and hot about 1 minute
9) Remove the monkey bread from the pan and place on platter. Pour heated cheese dip into the empty center of the monkey bread and serve immediately. |
This recipe for Queso-Stuffed Monkey Bread from the Chew is from