Choriqueso Bread Sandwiches

After reading this terrible news I got very upset yesterday, but I am getting over it today. Food always seems to comfort me so I am coming back to this blog and the wonderful food community to forget, for at least a little while, about the horrible world that surrounds us.

Anyway, what is choriqueso? Choriqueso is a typical Mexican appetizer made with chorizo and melted cheese (lot’s of fat, yeah!) served in small clay pots and eaten with flour tortillas, so delicious! I wanted to make choriqueso this week, but after reading this post on Una Donna Dolce’s blog I decided to make a choriqueso bread.

I made some changes to the original recipe to make it whole-wheat choriqueso bread, originally only cheesy bread. What I loved about Una Donna Dolce’s recipe was all the spices and peppers used in the bread. That’s why I knew it was perfect for my choriqueso. The bread was perfect to eat by itself, but I used it to make some chicken sandwiches for lunch Monday, hmmm that was a piece of foodie heaven.

Choriqueso Whole-Wheat Bread
Recipe type: Lunch
Cuisine: Mexican
Serves: Makes 2 Loaves
1½ cup warm water 1 packets active dry yeast 2 eggs 2 TBSP vegetable oil 2 TBSP unsalted butter, melted 2 TBSP Kosher salt 2 tsp brown sugar 1 tsp smoked paprika 1 TBSP ground black pepper 1 TBSP garlic powder tsp chili powder 1 chipotle in adobo, minced (Una Donna says it's optional, it was a must for me) ½ cup shredded mozzarella cheese 3 cups whole wheat flour 3 cups all purpose flour 2 cups shredded Chihuahua cheese (the original recipe called for crumbled sharp cheddar) 1 small onion, minced 1 lb Mexican chorizo
  • •1½ cup warm water
  • •1 packets active dry yeast
  • •2 eggs
  • •2 TBSP vegetable oil
  • •2 TBSP unsalted butter, melted
  • •2 TBSP Kosher salt
  • •2 tsp brown sugar
  • •1 tsp smoked paprika
  • •1 TBSP ground black pepper
  • •1 TBSP garlic powder
  • •tsp chili powder
  • •1 chipotle in adobo, minced (Una Donna says it's optional, it was a must for me)
  • •1/2 cup shredded mozzarella cheese
  • •3 cups whole wheat flour
  • •3 cups all purpose flour
  • •2 cups shredded Chihuahua cheese (the original recipe called for crumbled sharp cheddar)
  • •1 small onion, minced
  • •1 lb Mexican chorizo
  1. In a large bowl combine yeast and water and let it stand for 5 minutes.
  2. In a separate bowl mix oil, butter, salt, sugar, paprika, black pepper, garlic powder and minced adobo.
  3. If you have a standup mixer use the dough hook to combine both mixtures adding flour little by little until well mixed.
  4. Knead by hand on a lightly floured surface for 4 minutes.
  5. Transfer dough to a greased bowl and it rest until double, about 1 hour.
  6. In the mean time cook the chorizo and the onions.
  7. Grease two 8x4" bread pans and separate the dough in two.
  8. Roll the dough into 2 rectangular shapes and top each one with chorizo and cheese. Roll each loaf up like a roll, tuck ends under and place seam side down in a pan. Spray with nonstick spray and let rise for one hour.
  9. Pre-heat oven to 375ºF. Bake bread for 35 minuts or until the crust is golden. Top with some cheese and bake for another 5 to 10 minutes. Cool for 15 minutes before unmolding and transferring to cooling racks.

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For the chicken I marinated 2 chicken breasts in 2 TBSP of honey mustard and 1 TSBP of the adobo juice of the adobo peppers for 2 hours before grilling. That was one delicious lunch.

This is my entry for this week’s Bookmarked recipes roundup at Ruth’s blog. Check out all the delicious recipes that every month the participants bookmark and try.

¡Buen provecho!


  • Ben, I know what you mean about the upsetting news. It broke my heart. Our local channels had video and all, I couldn’t watch the devastation. I don’t understand how Bob and I could watch fireworks (we can see the outskirts of Juarez from my backyard) for the Independence Day celebration and then turn around and hear about the grenade attacks. It’s inconceivable. There are new reports by the FBI that they have received a note saying that the drug war will now be escalating in the US. I live 10 minutes from the border. Well, que Dios nos cuide.
    I love the Choriqueso Bread recipe, especially served over the grilled chicken. It makes an excellent meal. Great post.

  • You are so brilliant it’s scary! I absolutely love this idea, would never have thought to put choriqueso in bread…but looking at it now it’s seems so obvious. Really like the thought of it for a grilled chicken sandwich too. Total salivation. And you got me thinking about all kinds of crazy things in bread now.

  • Sorry to hear about the sad news. I can only imagine the lovely taste of this bread.

  • I’m so sorry to hear about such violence at what should be such a joyful time! What a fabulously creative way to deal with your emotions, however.

  • Great-looking bread!

    Sorry to hear about the upsetting news. What is the world coming to? So sad.

  • The world is a strange place…so saddened to hear what happened. As for the choriqueso, I recently had the pleasure of indulging in this at a pretty authentic Mexican restaurant in San Francisco….and boy what is it addictive! I can only imagine the combination with bread…bring on those carbs I say!

  • Sorry to hear the news bro. It upsets me to know that there is that much hate out there, especially on such a special holiday.

    On a lighter note, I really dig the bread. It reminds me of sausage bread, but it has a nice Mexican twist to it, and honestly, a whole lot more going on. I was surprised at the brown sugar, but it sounds delicious 🙂

  • Ben, I’ve made chorizo bread before but never thought to put the cheese in until I saw this! Nice combo!

  • Oh man that is some decadent bread!

  • Bread, chorizo, queso…mmmm. Add cerveza o vino and I’m in!

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