Try this Queso-Stuffed Monkey Bread recipe, or contribute your own.
Suggest a better descriptionIn a sauté 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 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.
Tip: If avoiding spicy foods, remove the jalapeno and substitute the chorizo with ground beef!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1145g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 821 | ||
Calories from Fat: 793 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.1g | 117 % | |
Saturated Fat 54.8g | 274 % | |
Monounsaturated Fat 25.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 326.1mg | 100 % | |
Sodium 90.4mg | 3 % | |
Potassium 178.5mg | 5 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.6g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 821
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