Cheesy Chorizo Cornbread Balls with Chipotle Dipping Sauce
Foto: Host The Toast — Morgan
Ingredients
- 1 lb uncooked chorizo, casings removed
- 2 cups cornbread mix
- 2 cups shredded cheddar cheese
- 2 large jalapenos, stemmed and seeded, finely chopped
- 3/4 cup canned corn, drained and rinsed
- 2 g reen onions, chopped
- Pinch of salt
- Cilantro or parsley, to garnish
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- Canned chipotle chile in adobo, minced, plus sauce, to taste
Steps
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Preheat oven to 350 F. Line a baking sheet with parchment paper.
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In a large bowl, combine the chorizo, cornbread mix, cheddar cheese, corn, jalapeno, onion, and salt. Mix until well-combined and no longer gritty.
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Shape the mixture into balls slightly smaller than your average meatball (or about 1"). Place on the baking sheet.
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Bake 25-30 minutes, or until cooked through.
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As you wait for the Chorizo Balls to cook, prepare the dipping sauce. Combine 1/3 cup mayonnaise with 1/3 cup sour cream and mix well. Finely mince one chipotle chile and mix it in to the sour cream mixture, adding in about a half-teaspoon of adobo sauce (from the can) to start. Add more chipotles or adobo, to taste, until you reach your desired heat level.
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Serve the Chorizo Balls warm or at room temperature with the Chipotle Dipping Sauce and fresh cilantro or parsley, to garnish.
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| uncooked chorizo | 1 lb | - | - |
| cornbread mix | 2 cups | - | - |
| shredded cheddar cheese | 2 cups | Rp 30.000/170g | Rp 35.294 |
| jalapenos | 2 large | - | - |
| canned corn | 0.75 cup | - | - |
| reen onions | 2 g | - | - |
| Pinch of salt | - | - | - |
| Cilantro or parsley | - | - | - |
| mayonnaise | 0.3333333333333333 cup | - | - |
| sour cream | 0.3333333333333333 cup | - | - |
| Canned chipotle chile in adobo | - | - | - |
*Estimated market prices, may vary by region
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