Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Chorizo and Cheese Bread
Getting reviews...
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 460
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 71 mg
- Sodium
- 1547 mg
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 460
- Total Fat
- 27 g
- Saturated Fat
- 12 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 71 mg
- Sodium
- 1547 mg
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 and serve with tomatillo salsa.
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