Chorizo and Cheese Stuffed Bread

This is a really simple dish!!  I made this for Sunday lunch today and everyone enjoyed the taste and the simplicity!!
I found this recipe on Fete and Feast.  I’m thinking this is a great finger food for picnic, Super Bowl party, and other get togethers!!

This will make about 16 stuffed breads:

about 16 small ciabatta (rustic Italian, or other rectangular loaf of bread)
1 pound fresh chorizo
1-1/2 cups shredded Mozzarella cheese
1-1/2 cups shredded Monterey Jack cheese
1 Tablespoon snipped chives (for garnish)

Cook the chorizo in a medium skillet over medium high heat until cooked through.  Put the strainer over a large enough bowl.  Transfer the cooked chorizo into the strainer so that extra grease can be drained. 

While the chorizo drains and cools, hollow out the bread to create a 1 inch thick bread shell with a wide opening at the top (save the bread you removed for fresh bread crumbs or bread pudding).
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In a medium bowl, toss all the shredded cheeses with cooked chorizo until well combined. 

Fill the bread shell with the cheese and chorizo mixture, mounding it in the center until almost overflowing. 

Place the filled bread on a rimmed baking sheet sprayed with cooking oil.  Bake for about 15 minutes (or until the cheese is melted and the top of the bread is nicely browned).

Remove from oven and garnish with chives.

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My opinion:  Easy and delicious!!  My children really enjoyed this too!  If I’m making this for all adults, next time, I’ll chop in some jalapeno peppers while I cook chorizo (to give some kick to this recipe).  As the original recipe suggests, you can make this into Italian stuffed bread by using Italian sausage, Mozzarella and Provolone cheese, and oregano.  Yum yum yum!!

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