Chorizo Stuffed Cheesy Bread on the New Weber Searwood XL 600 Pellet grill with our Ambassador Jordan Isom of FireFoodFamily is the perfect appetizer for feeding a crowd! Make these on Game day or for a party and thank us later!
Ingredients:
1 loaf French bread
1.5lbs chorizo or spicy sausage
3 poblano peppers
At least 8oz shredded Monterey Jack
Chipotle Lime Butter:
1 stick softened unsalted butter
2 chipotle peppers minced
1 hefty tsp adobo sauce
1/8 cup cilantro
1 head roasted garlic
Salt and pep
Good squeeze of lime.
Directions:
Start off by turning on the Weber Searwood XL and setting it to smoke at 400F degrees. Rub canola oil on the peppers and smoke for 30-45 min.
While you wait make the chipotle like butter. Throw all of the ingredients into a bowl and fully incorporate. Go ahead and slice the top off the French bread and remove most of the bread. Slather the inside and edges with the chipotle like butter. Place on the smoker for about 5 min as to not overcook the bread.
While letting the bread cool, peel, de-seed, and slice peppers. Spread the peppers out evenly across the bottom of the bread. Then add the Monterrey Jack cheese. Press as much in as you can. Then add the chorizo. Push and form into the bread. Create a seal around the edges.
After assembled, place face down on a hot grill to sear. Then finish cooking face up over indirect heat for another 15 min or until it the meat reaches an internal of 165F degrees.
Top with Mexican Crema and cilantro. Slice and serve.
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