Spicy Chorizo Monkey Bread

Name: Spicy Chorizo Monkey Bread
Total time: 35 min
Ingredients: 1 pound fresh Mexican chorizo; 1 pound cold fresh prepared pizza dough, cut into 1-in. pieces; 8 ounces Monterey Jack cheese, shredded (about 2 cups), divided; 2 tablespoons chopped fresh cilantro; 1 cup sour cream; 1 tablespoon lime zest, plus 1 fresh juice (from 1 lime); 1 teaspoon hot sauce; ½ teaspoon kosher salt

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Total: 35 minutes

Servings: 3.5

Author : Robby Melvin

Ingredients

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1 pound fresh Mexican chorizo1 pound cold fresh prepared pizza dough, cut into 1-in. pieces8 ounces Monterey Jack cheese, shredded (about 2 cups), divided2 tablespoons chopped fresh cilantro1 cup sour cream1 tablespoon lime zest, plus 1 fresh juice (from 1 lime)1 teaspoon hot sauce½ teaspoon kosher salt

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Instructions

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Step 1

Preheat oven to 375°F. Cook chorizo in medium nonstick skillet, stirring occasionally, until well browned; about 5 minutes. Transfer chorizo and all pan drippings to a medium bowl; let cool for 5 minutes.

Step 2

Add cold pizza dough pieces and 1 1/2 cups of the Monterey Jack cheese to chorizo; gently toss to combine. Pour into a nonstick Bundt pan coated with cooking spray; let stand in a warm place (80 to 85°) until slightly puffed, about 40 minutes.

Step 3

Bake in preheated oven until the top is golden and the inside is cooked through, about 18 minutes. Sprinkle with remaining 1/2 cup cheese, and bake at 375°F until melted, about 2 minutes. Let bread rest in pan 5 minutes before inverting onto a plate; sprinkle with cilantro.

Step 4

Stir together sour cream, lime zest, juice, hot sauce, and salt in a small bowl. Serve with monkey bread.