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chorizo stuffed bread boat

Chorizo and Cheese Stuffed Bread Boat with Cilantro Chimichurri

A smoky, cheesy grilled bread boat filled with spicy chorizo and topped with fresh cilantro chimichurri.
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Ingredients Method Notes

Ingredients
  

For the Bread Boat:
  • - 1 large baguette hollowed out
  • - 8 oz pepper jack cheese grated
  • - 1 lb fresh chorizo casing removed, raw
For the Cilantro Chimichurri:
  • - 1 bunch fresh cilantro finely chopped
  • - ½ cup extra virgin olive oil
  • - ¼ cup red wine vinegar
  • - 2 tsp garlic powder
  • - 2 tsp red chili flakes
  • - 1 jalapeño finely diced
  • - Juice of 1 fresh lemon
  • - Salt to taste

Method
 

  1. Slice baguette lengthwise and hollow out, leaving ½ inch crust walls
  2. Fill with grated pepper jack cheese and raw chorizo, pressing edges to seal
  3. Preheat grill to 300°F and oil grates
  4. Grill meat-side down for 20 minutes
  5. Add foil support, flip, and cook until chorizo reaches 165°F
  6. Mix chimichurri ingredients in bowl
  7. Top finished bread boat with chimichurri and serve hot

Notes

- Use instant-read thermometer to ensure chorizo reaches 165°F
- Day-old bread works better than fresh for structure
- Save removed bread for breadcrumbs or croutons
- Can substitute Italian sausage with smoked paprika if chorizo unavailable

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