Manchego Stuffed Chorizo Chicken
From keni 12 years ago
- ~90min plus marinade to make
- Serves 6
I LOVE Manchego cheese and had a lovely wedge waiting for a recipe to be created for it. This was easy and flavorful. A nice change for stuffing chicken.
Ingredients
- 3lbs boneless/skinless chicken breasts or thighs, split or pounded so they're stuffable shopping list
- 1 cup sour cream shopping list
- 1/2-3t cayenne or hot sauce shopping list
- About 5oz pepper flavored snack crackers, crushed(ie pepperjack or Tabasco Cheezits, lime and Sweet chili Jingos, etc) shopping list
- 3oz fresh Manchego, grated shopping list
- about 1/4 cup diced green olives(I used jalapeno stuffed and just diced 'em up together) shopping list
- 3T butter, softened shopping list
- 1 small onion, diced shopping list
- 1 large or 2 medium bell peppers, diced shopping list
- 1-3 fresh hot chili peppers, diced shopping list
- 2 cloves garlic, minced shopping list
- drizzle of olive oil shopping list
- about 3-4oz sliced Spanish chorizo, or similar(here's an example of the type of sliced sausage you are looking for http://tinyurl.com/ahtyk97) shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Mix together sour cream, cayenne or hot sauce some salt and plenty of fresh ground black pepper.
- Pour over chicken in an X-large zipper style bag. Mix to combine.
- Let rest in fridge at least 4 hours, up to over night.
- In medium skillet, heat olive oil then add onion, bell pepper, hot peppers and garlic and cook until softened. Remove from heat.
- In medium bowl, combine crushed crackers, cheese, olives, butter, fresh ground pepper and the onion/pepper mix and combine well.
- Remove chicken pieces from the marinade.
- Add a heaping spoon full of the stuffing mixture onto each piece of chicken and roll up, tucking sides if able.
- Secure with toothpicks of necessary.
- Add a slice of chorizo around each rolled piece of chicken and place in a lightly sprayed 9X13 baking dish.
- Cover with aluminum foil
- Bake at 375 for about 1 hour(breasts may take a lil longer than thighs, so watch carefully)
- I served these with a lil extra Manchego grated over the top, Cajun rice, sliced tomatoes and cilantro.
The Rating
Reviewed by 1 people-
I made it last night and It was really good. I replaced the Manchego with an Amish Swiss cheese, and it turned out very good.
I do recommend taking a prilosec during the day if you plan on having this dish as the chorizo will produce some hot...more
bradkessler
in Anderson loved it
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Looks great as do most of Keni's recipies. I am gonna make this tonight!
bradkessler
in Anderson loved it
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