CHEESY CHORIZO BREAD ~ The Self-Taught Cook™

This recipe was scheduled to have been posted yesterday, but after looking over the products in the giveaway I decided to rerun a couple of recipes using those products. I will repost another today, but first I have to share this new one. This is so good I wish I could take credit for it, but all I did was read it on Hispanic Kitchen. It was posted by SONIA MENDEZ GARCIA BRENNAN and just reading it I knew it was going to be good. We tried it over the weekend and knew this was not only a keeper, but a definite post. It's just too good to keep secret. I had to make a couple of changes based on what I had on hand, but they were such minor changes that, for all intents and purposes, this is still basically the original recipe. So, if you like it, drop by Hispanic Kitchen and let her know how much you like it.

CHEESY CHORIZO BREAD

Slightly Adapted from Sonia Mendez Garcia Brennan at Hispanic Kitchen

1 Mexican chorizo sausage

1/2 cup red bell pepper, chopped

3 green onions, chopped

1 3/4 cups self-rising flour

1 tablespoon of sugar

1/2 teaspoon of salt

1/2 Knorr Chipotle MiniCube

1 egg

3/4 cups buttermilk

1 tablespoon of honey

1/4 cup vegetable oil

1 cup shredded Colby & Monterey Jack

Preheat oven to 400 degrees. Spray loaf pan with nonstick baking spray and set aside. In a cast-iron skillet, cook the chorizo w/ red bell pepper until chorizo is cooked through, stirring to break up sausage. Drain well, remove from heat, stir in green onions, and cool,

In a large bowl, combine the flour, sugar, salt and chipotle cube and stir to combine. In a small bowl, combine egg, buttermilk, honey and vegetable oil and beat until well combined. Add cheese along with chorizo mixture and stir gently.

Pour batter into prepared pan and bake at 400 degrees for 30 to 40 minutes until bread is deep golden brown and bread pulls away from sides of pan. Remove from pan and cool slightly on wire rack. Cut into thick slices and serve warm.

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Repost of Giveaway-Related Recipe

PUERTO RICAN STYLE CORNED BEEF AND RICE

5 Tbsp canola oil

1 potato, peeled and chopped

1/2 cup chopped onion

10 garlic cloves, minced

1/4 cup red bell pepper, minced

1 packet Sazon

1 packet chicken bouillon

1/4 tsp Adobo

1 8-oz. can GOYA Spanish-style Tomato Sauce

6 oz. beef broth

1 can corned beef

1/4 cup green onion, chopped

Fry chopped potato in canola oil. Remove from pan; drain on paper towel. Add onion, garlic, pepper, and seasonings to pan. Cook 3 minutes, stirring frequently. Add tomato sauce and beef broth; bring to a boil. Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork. Cover and cook at least 15 minutes. Stir in potato and green onion; cook additional 5 minutes.