Chorizo Queso Stuffed Bread

1 Round Crusty Loaf of Bread
1 Cup Cheddar or Processed cheese, cut in cubes
3 Oz. Cooked Beef Chorizo, cut into small dice
1/2 Cup diced tomatoes with green chilis
1/2 – 1 Jalapeno, finely diced (optional for those that like a lot of heat)
2 Tbsp. Patricia and Paul Chipotle Olive Oil
1/2 Tsp. Garlic powder
Kosher salt
1/4 Cup Patricia and Paul Espresso Dark Balsamic Vinegar
Tortilla chips, crackers and/or veggies for dipping

DIRECTIONS

1) If using your oven, preheat it to 375 degrees F. If using your grill, have your grill heated too medium high. Have the heat on one side of the grill and have the other side cool.

2) Cut out a large circle from the top of the loaf of bread. Pull out all but about one inch of the bread from inside the loaf of bread. Save this excess bread for other uses like croutons or breadcrumbs.

3) In a small dish, mix the olive oil, garlic powder and a large pinch of salt.

4) Using a pastry brush, brush this mixture on the inside of the bread bowl. Coat the entire inside.

5) Next, in a large bowl add the cheese, chorizo, tomatoes and green chilis and jalapeño if using. Depending on how much heat you like, use 1/2 – 1 jalapeno pepper finely chopped. Toss to mix everything.

6) Pour the cheese mixture into the bread bowl. Put the bread’s top back on and wrap the entire bread round in tin foil. If using the oven, place on a middle rack and back for 25 minutes. If using the grill, place the bread on the cool side of the grill. Make sure it is not directly over the burners or on the hot side of the charcoal grill. You want the loaf over indirect heat. Close the lid and let grill for about 30-35 minutes until the bread is toasted, the cheese is melted and everything is hot and gooey. If baking in the oven this will take about 25-30 minutes. Check the bread at 20 minutes to see if the cheese has melted. If not, return the top and cover it again with the tin foil and continue baking or grilling for another 5-10 minutes. Check again. Use a spoon to toss the cheese mixture, if needed, and continue baking/grilling until the cheese is completely melted and the bread is hot and golden brown.

7) While the bread bowl is being grilled, put your tortillas, crackers and/or veggies on a platter. I love serving jicama spears with this.

8) Place the balsamic vinegar in a small saucepan right on the grill. Let it come to a boil and reduce for several minutes. Remove from the heat. This will get syrupy as it cools.

9) Remove the bread bowl from the grill and remove the foil. Place the bread bowl on a platter or wood cheese board and carefully remove the top of the bread bowl. Stir the mixture inside. Drizzle the top with the reduced balsamic vinegar. Serve with tortilla chips, crackers, and veggies. NOTE: I like to take the bread top (I call it the LID) and cut it into large chunks. It is delicious served right on the side. Enjoy!

Recipe by MyCuratedTastes