- 8
Ingredients
- olive oil (divided)
- 1 1 1/2 and 1/2 pounds fresh chorizo (removed from casing)
- 1 1 1 white onion (finely diced)
- 2 2 2 red bell peppers (stemmed, seeded, finely minced)
- 1 1 1 jalapeno peppers (stemmed, seeded, finely minced)
- 2 2 2 cups heavy cream
- 1 1/2 1 1/2 1/2 pounds Yellow American cheese (shredded)
- 1/2 1/2 1/2 pound Pepper Jack cheese (shredded)
- 1/2 1/2 1/4-inch stick unsalted butter (cut into 1/4-inch cubes, divided, plus extra for greasing)
- 1 1 1 (24-count) package frozen yeast rolls (thawed)
- Kosher salt and freshly ground pepper (to taste)
Preparation
Step 1
In a saute pan over medium-high heat, add 1 tablespoon of olive oil. Add chorizo and break it up using the back of a wooden spoon or a potato masher. Cook, stirring occasionally until browned, about 7-9 minutes. Season with salt and pepper and remove from heat. Transfer to a small bowl and set aside.
In a large pot over medium heat, warm remaining 1 tablespoon of olive oil. Add the onion, bell pepper, jalapeno, and season with salt and pepper. Cook, stirring occasionally until mixture has softened, about 2-3 minutes. Add the cream and bring to a simmer. Add American cheese and pepper jack cheese, stirring continuously, until melted and fully combined. Season with salt and pepper.
Divide cheese mixture evenly between two bowls. Add chorizo to just one of the bowls and fold to combine. Cover chorizo cheese mixture and place in the refrigerator to chill until it has mostly congealed, about 1-2 hours.
Meanwhile, preheat the oven to 350ºF. Grease a bundt pan with butter. Set aside.
Place a heaping tablespoon of the chilled chorizo cheese mixture into the center of each piece of dough and pinch the edges together to form a filled ball of dough. Repeat until all of the dough has been formed into balls.
Place formed balls in an even layer into the bundt pan. Scatter the the cubed butter on top.
Transfer to oven and bake until golden brown, about 30-40 minutes. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, reheat remaining cheese dip in the microwave until completely melted and hot, about 45 seconds to 1 minute.
Remove the monkey bread from the bundt pan and place on a platter. Pour heated cheese dip into the empty center of the monkey bread and serve immediately.
Makes 8-10 servings.