Alex Sadowsky
Director of Culinary, Beverage, Menu Innovation
Twin Peaks Restaurant

Choripan con Queso Italico^® & Artigiano^®

Recipe courtesy of Alex Sadowsky
Sponsor: BelGioioso

Servings: 8

Ingredients

Jalapeño Chimichurri:

• 1 c basil pesto
• ½ c chopped parsley
• 1 Tbsp dried oregano
• 1 Tbsp apple cider vinegar
• 1 Tbsp minced garlic
• 2 Tbsp minced charred jalapeños
• 1 Tbsp red chile flakes
• ½ c extra-virgin olive oil

Choripan con Queso:

• 4 medium freshly baked hoagies or French bread
• 8 slices BelGioioso^® Italico Cheese
• 3 lb ground raw chorizo
• 1 c Jalapeño Chimichurri
• ¼ c crumbled BelGioioso^® Artigiano Vino Rosso Cheese

Directions

Jalapeño Chimichurri:

1. Place all ingredients in a food processor.
2. Pulse 3–4 times until all ingredients combine into a saucy consistency.
3. Let sit for 1 hour in refrigerator to blend flavors. Use within 48 hours.

Choripan con Queso:

1. Slice the buns in half lengthwise, separating the top from the bottom entirely. Carefully pull out the excess bread from inside the hoagies, creating a divot in the buns.
2. Stuff each hoagie half with 1 slice of Italico cheese, then completely cover the cheese with 6 oz of ground chorizo. Make sure to evenly spread the cheese and sausage to completely cover the divots of all of the bread. Cover and refrigerate for 15 minutes to allow them to firm up.
3. Preheat a medium heat fire for direct grilling.
4. Unwrap the stuffed bread and place it sausage side down over the coals. Cook for 15–17 minutes, until the sausage reaches 165°F or is completely cooked through.
5. Pull the bread off the grill and allow it to rest for 2 minutes to keep the cheese from running everywhere.
6. Cut each roll into bite-size pieces approximately 2 in long.
7. Top each choripan evenly with 2 Tbsp of the Jalapeño Chimichurri.
8. Sprinkle crumbled Artigiano Vino Rosso on top of the chimichurri. Serve immediately.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley