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YIELDS:

6 – 8 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 30 mins

TOTAL TIME:

0 hours 45 mins

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ingredients

1 Round Crusty Loaf of Bread
1 Cup Cheddar or Processed cheese, cut in cubes
3 Oz. Cooked Beef Chorizo, cut into small dice
1/2 Cup diced tomatoes with green chilis
1/2 – 1 Jalapeno, finely diced (optional for those that like alot of heat)
2 Tbsp. Patricia and Paul Chipotle Olive Oil
1/2 Tsp. Garlic powder
Kosher salt
1/4 Cup Patricia and Paul Espresso Dark Balsamic Vinegar
Tortilla chips, crackers and/or veggies for dipping

DIRECTIONS

1) If using your oven, preheat it to 375 degrees F.  If using your grill, have your grill heated to medium high.  Have the heat on one side of the grill and have the other side cool.

2) Cut out a large circle from the top of the loaf of bread. Pull out all but about one inch of the bread from inside the loaf of bread. Save this excess bread for other uses like croutons or breadcrumbs.

3) In a small dish, mix the olive oil, garlic powder and a large pinch of salt.

4) Using a pastry brush, brush this mixture on the inside of the bread bowl. Coat the entire inside.

5) Next, in a large bowl add the cheese, chorizo, tomatoes and green chilis and jalapeño if using. Depending on how much heat you like, use 1/2 – 1 jalapeno pepper finely chopped. Toss to mix everything.

6) Pour the cheese mixture into the bread bowl. Put the bread’s top back on and wrap the entire bread round in tin foil. If using the oven, place on a middle rack and back for 25 minutes. If using the grill, place the bread on the cool side of the grill. Make sure it is not directly over the burners or on the hot side of the charcoal grill. You want the loaf over indirect heat. Close the lid and let grill for about 30-35 minutes until the bread is toasted, the cheese is melted and everything is hot and gooey. If baking in the oven this will take about 25-30 minutes.  Check the bread at 20 minutes to see if the cheese has melted.  If not, return the top and cover it again with the tin foil and continue baking or grilling for another 5-10 minutes.  Check again.  Use a spoon to toss the cheese mixture, if needed, and continue baking/grilling until the cheese is completely melted and the bread is hot and golden brown.

7) While the bread bowl is being grilled, put your tortillas, crackers and/or veggies on a platter.  I love serving jicama spears with this.

8) Place the balsamic vinegar in a small saucepan right on the grill. Let it come to a boil and reduce for several minutes. Remove from the heat. This will get syrupy as it cools.

9) Remove the bread bowl from the grill and remove the foil. Place on a platter or wood cheese board and carefully remove the top of the bread bowl. Stir the mixture inside. Drizzle the top with the reduced balsamic vinegar. Serve with the tortilla chips, crackers and veggies. NOTE: I like to take the bread top (I call it the LID) and cut into large chunks. It is delicious served right on the side.

NOTES:  This chorizo queso stuffed bread bowl is a BBQ favorite.  I make all kinds of cheese bread bowls but this is quickly becoming a favorite.  What’s better than a ooey-gooey cheese dip in an edible bowl?  There is rarely anything left on the platter except a couple of celery sticks…lol.

This is so easy to make and the flavor combo is a classic.  It gets elevated here with the artisanal olive oil and balsamic vinegar from Patricia and Paul but if you don’t have them, feel free to use plain olive oil mixed with an 1/8 teaspoon chipotle powder and regular balsamic vinegar reduced to a glaze.  This will be just as good.

Before we get started on the recipe, you’ll need to set up your grill.  If you are using an electric grill, only heat one side.  You’ll put the foil wrapped bread bowl on the non-heated side.  Once the lid is closed, the grill will work as an oven and grill the bread perfectly.

If you are using a charcoal grill, make one side direct heat and the other, indirect heat.  Again, you’ll place the bread bowl on the indirect heat side.

If you are doing this in the oven at home, I put the foil wrapped bread bowl on a baking sheet first then place in the middle of the oven.

To get started pull all your ingredients together.  Now, I’ve given you the choice of cheddar cheese or processed cheese.   The use of Velvetta is going to raise eyebrows and I get it.  I never had this type of cheese until a friend served a queso type dip at a party.  It was so good and when I learned what she was using, I couldn’t believe it.  This product melts so great and is just perfect in this dip.  You can certainly use cheddar cheese or a mix of cheeses but the way this cheese melts is worth trying.  I was hooked.  Don’t worry, cheese snobs, I get it.  Go ahead and use cheddar…it works great!

I also use beef chorizo in this dip.  Primarily because I have relatives that don’t eat pork.  Otherwise, either pork or beef work just fine.  Just make sure to cook it first, let it cool and then add it to the cheese and tomato mix.  When it comes to the addition of jalapeno, this is strictly a preference.  Since by now you know, I’m not a fan of a lot of heat, I don’t use it for myself.  But, friends and family love the burn so I include it when cooking for them.  Adjust the amount of jalapeño you use based on your tolerance for heat.  It is strictly optional since you get some nice heat and flavor from the chipotle olive oil and the green chilis in the tomatoes.

I like a large, Italian Boule round but a sour dough round would also work.  Just make sure it is hardy and substantial in weight to handle all the dip.

To prepare the bread, use a serrated knife to cut out a big round piece of the top of the loaf.  Cut down, but not all the way through.  You want to leave about one inch of bread on all sides and the bottom.  Remove the excess bread with you hands and save for another use.

Next, mix the oil, garlic powder and salt in a small bowl.  Using a pastry brush, brush the entire inside with the oil mixture.  This will add great flavor to the bread.

In a separate bowl, simple mix the cheese, tomatoes and chili (right from the can), the cooked chorizo and the jalapeno if using.  Pour into the prepared bread bowl and put its “lid” back on.  Wrap the entire thing in foil.

If cooking on a grill, place it on the cool side and close the lid creating an ovenp-like environment.  If baking in the oven, place it on a baking sheet and put in the middle of the oven.

I’ll let the bread bake or grill for 20-25 minutes before I start checking for doneness.  Carefully, fold back the foil and lift the “lid to see if all the cheese is melted.  Give it a stir if needed and bake or grill longer if needed.  That cheese should be completely melted and ooey-gooey!

While the bread is working, heat the espresso balsamic vinegar in a small pot on the stove or grill.  Bring it to a boil and boil for 1-2 minutes.  Turn off the hit and let cool slightly.  It will thicken as it cools creating the most delicious glaze.

When the chorizo queso bread bowl is ready, plate it on a platter, remove the foil and the “lid”.  Drizzle the balsamic glaze over the top and dig in.  This is just a decadent indulgence that you won’t be able to stop eating.  Tip:  cut the “lid” into big chunks and serve on the side.  I think it is the best part.  Enjoy.

Do you like this recipe? Be sure to try my other easy and delicious bread recipes:

Cheesy Pull Bread

Garlic Bread

Cheddar Garlic Biscuits

Garlic Knots

Monkey Bread Cheese and Garlic Muffins