Chorizo Chipotle Jack Pull-Apart Bread

It was only a few short years ago that I discovered Chorizo. After tasting the spicy flavor filled Spanish meat, I felt like I was deprived for so many years.

So anytime I come across fresh, not cured, chorizo I love to buy it up and store it in the freezer; keep it on reserve for a gluttonous cooking day.

That day came  not too long ago as I was attempting to use some leftover jack cheese purchased in a variety pack. Living in a household of just two proves difficult to not waste food or leftovers.

My husband and I, and even a few friends, powered through several varieties of jack cheese from the pack,  but could not finish it all. What remained was a very spicy chipotle jack cheese. Luckily for me, I had some frozen chorizo to pair with it when I decided to come up with a recipe to use the leftover cheese.

The result was more delicious than I imagined…the best part of cooking is tasting the finished experimental product and realizing everything was a success.

Casseroles and soups are an easy way to use of leftover items because of the ability to throw random things into the mixture. Sometimes even bread is a great vessel to throw some random ingredients into and see what you come up with. An in this case, bread was the perfect way to use up my leftover cheese and frozen chorizo.


Do not worry, if you do not have chipotle jack cheese you can substitute it for any type of jack cheese. Same goes if you do not like spicy food.

The recipe creates two normal sized loafs, so you will need two loaf pans

Chorizo and Chipotle Jack Pull-Apart Bread


  • 1 1/3 Cups of Milk, room temperature
  • 2 Packages of Active Dry Yeast
  • 5 1/2 Cups of Bread Flour
  • 3 Tablespoons of Sugar
  • 2 1/2 Teaspoons of Salt
  • 4 Large Eggs, at room temperature
  • 1 Stick plus 2 Tablespoons of Unsalted Butter, melted
  • 8 Ounces of Chipotle Jack Cheese, shredded
  • 3 Cups of Chorizo, cooked and crumbled



  1. In the mixing bowl of your stand mixer, combine milk and yeast. Let the  mix rest for about 5 minutes to allow yeast to bloom. Attach your dough hook to your mixer.
  2. While yeast blooms, mix your dry ingredients together in a separate bowl.
  3. Slowly add in 1/2 your flour mixture, with the beaters turned to low, until all of the mixture is fully incorporated.
  4. Next beat in your eggs and 1/2 cup, or one stick, of melted butter.
  5. Slowly add the remaining amount of flour mixture, and once fully combined turn the mixer to medium speed. A dough should begin to form.
  6. Once a soft dough has formed, it should be slightly sticky, remove the dough from the mixer, placing it into a greased bowl. Cover the bowl with greased plastic wrap, and let rise on the counter for 1 1/2 to 2 hours, or until double in size.
  7. In a medium bowl, mix together your chorizo and cheese.
  8. Gently punch down dough, and divide in half. Turn dough out, onto floured surface.
  9. Roll each half into an 18×12 inch rectangle. Spread an even amount of your chorizo mixture onto each rectangle of dough, pressing the mixture into the dough.
  10. Spray two 9 inch loaf pans with cooking spray.
  11. Cut your rectangles into thirds, length wise, creating three strips. Then cut the strips into four inch rectangles.
  12. Stack the rectangles, on their sides, into each loaf pan.
  13. Once your pans are completely full, cover and let rise until double in size. About 1 1/2 to 2 hours.
  14. Once double in size, preheat your oven to 350 degrees Fahrenheit.
  15. Brush each loaf with the remaining melted two tablespoons of butter.
  16. Bake for about an hour, or until dough is cooked in the center.
  17. If the bread begins to brown too quickly, cover with foil.
  18. After baked, let bread cool completely before serving.

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