A delicious Chorizo Stuffed Cheesy Bread perfect for March Madness gatherings. This recipe features a savory filling of chorizo, poblano peppers, and Monterey Jack cheese, all baked to perfection and topped with a flavorful chipotle lime butter.
1: Turn on the Weber Searwood XL and set it to smoke at 400F degrees.
2: Rub canola oil on the poblano peppers and smoke for 30-45 minutes.
3: While smoking, make the chipotle lime butter by mixing all butter ingredients in a bowl.
4: Slice the top off the French bread and remove most of the inside.
5: Slather the inside and edges of the bread with the chipotle lime butter.
6: Place the bread on the smoker for about 5 minutes.
7: Peel, de-seed, and slice the smoked peppers.
8: Spread the sliced peppers evenly across the bottom of the bread.
9: Add shredded Monterey Jack cheese, pressing it in as much as possible.
10: Add the chorizo and push it into the bread to create a seal.
11: Place the assembled bread face down on a hot grill to sear.
12: Finish cooking face up over indirect heat for another 15 minutes or until the meat reaches an internal temperature of 165F degrees.
13: Top with Mexican Crema and cilantro before slicing and serving.
