Pan de mono con chorizo
Raciones
12 each
Compartir
Ingredientes
- 12 pc. Biscuits, southern-style
- 6 oz. Chorizo
- 1 1/2 cup Shredded Cheddar
- 1/4 cup Butter, melted
- 1/4 cup Green Onion, chopped
Preparación de la receta
- Preheat your oven to 345°F (175°C).
- Grease a bundt pan or a round cake pan with butter or cooking spray to prevent sticking.
- Cut each biscuit into quarters to create bite-sized pieces. Set them aside.
- In a skillet over medium heat, cook the chorizo until it’s browned and cooked through. Use a wooden spoon to break it up into smaller pieces.
- Once the chorizo is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess grease.
- In a large bowl, combine the cooked chorizo, biscuit pieces, shredded cheddar cheese, melted butter, and chopped green onions. Toss them together until well mixed.
- Place the mixture into the greased pan, spreading it out evenly.
- Bake in the preheated oven at 345°F (175°C) for 18 minutes, or until the monkey bread is golden brown and cooked thoroughly.
- Remove the pan from the oven and let it cool for a few minutes.
