Loaded Choripan Recipe
Loaded Choripan for a delicious, hand held kind of dinner.
Servings: 6 People
Ingredients
Choripan:
- 6-8 Johnsonville Chorizo Sausage Links
- 2 cups of Monterey Jack Cheese shredded
- 1 cup of Pickled Red Onions
- 4-5 Hoagie Roll sliced in half
- 3 tbsp of Butter
Garlic Mayo:
- ½ cup of Mayonnaise
- 1.5 tbsp of Garlic Paste
- 2 tsp of Hot Sauce
- 2 medium Lemons juiced
Spicy Serrano Chimichurri:
- ½ cup of Parsley chopped
- ¼ cup of Red Wine Vinegar
- 1.5 tbsp of Minced Garlic
- 2 Serranos chopped
- 1 tsp of Red Chili Flakes
- 1 tsp of Kosher Salt
- 1 tsp of Black Pepper
- Olive Oil to taste
Instructions
- Begin by carefully slicing your Johnsonville Chorizo sausages open so that they are almost cut in half. Set them aside. Next, add all the ingredients for the garlic mayo to a bowl and mix thoroughly. Place that in the fridge until ready to use. Finally, mix all the ingredients for the spicy serrano chimichurri into a bowl and let sit until ready to use.
- Preheat a medium high heat fire (around 375F) for direct cooking. Add a cast iron skillet or plancha over the flames about 1 minute before cooking.
- Add your chorizo to the plancha with the raw meat side facing down. Cook for about 2.5-3 minutes, then flip over. Cook the other side for 1.5-2 minutes or until the sausage reaches 165F internal. After you flip the sausage the first time, cover with the shredded monterey jack cheese. Let melt, then once the sausage is done pull off and let rest. Finally, lather the inside of your rolls with butter and toast over the fire until they are golden brown (about 1 minute).
- Next, start building your choipan with your roll, mayo on bottom, 1-2 cheesy chorizo’s, pickled red onions and a big spoonful of chimichurri. Serve and enjoy!