How To make Chorizo Bread
5 1/2 oz Chorizo
3 c Flour (not self-rising)
3 tb Grated parmesan cheese
2 tb Brown sugar-packed
4 1/2 ts Baking powder
1 ts Fennel or caraway seeds
1/2 ts Salt
1/4 ts Baking soda
1 3 oz. cream cheese softened
1 8 oz. cream cheese softened
1 c Milk
2 Eggs
1/4 c Butter or Margarine, melted
If necessary, remove sausage casing. Coarsely chop sausage; you should have 1 cup. Set aside. In a bowl, combine flour , Parmesan cheese, sugar, baking powder, fennel seeds, salt, and baking soda. In another bowl, beat cream cheese until smooth; then stir in milk. Add eggs, 1 at a time, beating well. Stir in butter and chorizo. Add to flour mixture, stirring just to moisten. Spoon batter into a greased 5 x 9 inch loaf pan.
Bake in 375 F. oven until bread browns and begins to pull away from pan sides ( abt. 55 min.). Let cool in pan on rack for 5 min., then turn out. Cut bread into thick slices and serve warm. Store at room temp. for 1 day. Freeze for longer storage. Thaw wrapped. Reheat uncovered in 350 F. oven. Yield: 1 loaf
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Spicy Chorizo Monkey Bread
Spicy Chorizo Monkey Bread
This Spicy Chorizo Monkey Bread recipe came about as an inspiration after I saw an Instagram reel by @GrillinWithDad on Instagram. Prepared differently, it looked delicious and I immediately thought this would be a great twist for me. I chose a Mexican twist with the chorizo, taco cheese and Monterey Jack cheese. I honestly feel like it was perfect! I will be making this frequently as it was so easy to make. And I really suggest you try both of our versions.
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