Are you ready? It seems that the last few weeks has found our Hatch chile friend, Preston, making the rounds.
Lately, I've seen so many chile recipes out there and now there is one more.
Mine also contains the home made chorizo that I mentioned in my last post but one could also use store bought.
Just don't skip the Hatch chilies. I never say no to chilies even though my freezer is still full from fall, when I went over to Federal and bought a bushel.
And yes, those were Big Jim's, too! I love chilies, but having them arrive on your doorstep already cleaned, is pure luxury.
It saves so much time.Time that I can devote to cooking!
Yes, we all know that the Super Bowl is coming up.
I know who is not playing in it, but I have no clue who is.
Truthfully it matters not to me, though it does give me a great opportunity to eat good junk food-versus junk food that is bad. Know what I mean?
Of course I've never really tasted junk food that is that bad, because what makes junk food junk, is that it's good.
Or so it seems. Glad we've got that cleared up!
Recently Bon Appetit had a little blurb on their web site that linked to a restaurant in Chicago that makes Bing bread.
What, you might ask is bing bread?
Well, I didn't know either until they told me that it is similar to the Chinese scallion bread, that I love.
It can be sweet or savory and is commonly served for breakfast.
Let's just say that Manservant did eat this for breakfast. And lunch and dinner, often accompanied with a fried or poached egg on top and some beans on the side.
Bing is short for Shaobing and this is a Northern Chinese dish that isn't very common in the South.
It may be related to na'an or pita and one translation called it a barbarian bread.
I love that. "Hey man. Let's have some barbarian bread to go with our yak milk tonight."
I've made it before but I've never upped the amps like this, which is all thanks to the restaurant in Chicago and Preston who sent me the chilies.
My mind does work in odd ways.
Now if you think I've upped the amps, I must mention that the original recipe from Chicago contains a pound of bacon and two cups of white cheddar cheese.
Sounds fab to me, but like I said-these chilies were on my doorstep and the chorizo was in the fridge.
So let's get this straight. I've created a fusion bread.
Yes, a Chinese bread filled with a New Mexican filling, that will easily step in for the ubiquitous stromboli or pizza on game day. Got it?
The bread is easy to make, though you must allow a bit of time.
It is filled to the brim with chilies and chorizo. Throw in some cheese and potatoes and scallions.
Top with a great sun dried tomato butter. Or you could also try a green chile butter or an ancho butter. I've got you covered!
This makes two breads which slices into about 12 dense wedges.
And the filling, which is great in the bread, also works great for quesadillas or tacos.
You could stir it into scrambled eggs or spoon it over baked potatoes. Perfect for breakfast burritos, too.
My mind just isn't holding tight today!
Feel free to check out my other green chile postings.
And if you ran short on chiles this season, do order from Preston. He makes it easy. C
heck out his Facebook page for more great recipes.
Remember if you aren't a football lover, you can always cook on game day and be assured a hungry crowd.
Preferably one that loves green chilies and barbarian bread. But I'd skip the yak milk!
Other Hatch Chile recipes:
- Poached Eggs with Green Chile and Bacon
- Green Chile Egg Souffle
- Overnight Mexican Egg Casserole
- Corn and Green Chile Quesadillas
- Green Posole
- Green Chile
- Chili Lovers Meatloaf
- Corn and Green Chile Chowder
- Mexican Style Quinoa
- Cowboy Biscuits and Green Chile Butter
- Ancho Chile Butter and Cornbread
- Pimento Less Cheese Filled with Hatch Chilies
- Calabacitas Tomato Sandwich
Recipe
Green Chile and Chorizo Bread or Barbarian Bing Bread
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 2 Loaves 1x
- Category: Bread/Appetizer
- Cuisine: American
Description
This Chinese Bread filled with a Mexican filling could easily stand in for stromboli. Fusion food? You betcha!
Ingredients
1 package active dry yeast
2 T sugar
2½ t kosher salt, divided
- 4 c all-purpose flour, plus more for surface
- 1 large russet potato, unpeeled, cut into ½" pieces
- 3 T vegetable oil, divided
- 1 pound chorizo, cooked and blotted dry
- 1 lb chopped Hatch green chilies, drained
- 8 oz cheddar, grated (about 2 cups)
- 1 ½ c thinly sliced scallions
- Your favorite butter for topping
Instructions
-
Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm (but not hot) water in a large bowl, whisking to dissolve. Let sit until foamy, about 5 minutes.
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Add 4 cups flour and mix with a wooden spoon until dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.
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Meanwhile, preheat oven to 400°. Toss potato with 1 Tbsp. vegetable oil and remaining ½ tsp. salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, 15–20 minutes; let cool and then mix in bowl with chorizo mixture.
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While potato is roasting, cook chorizo in a frying pan until fat is rendered and chorizo is a touch crisp. Save grease to brush on dough rounds. Place chorizo in a large bowl and mix in drained chilies, grated cheese, scallions and roasted potato.
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Once dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).
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Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn't dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13" round about ¼" thick. Sprinkle with half of chorizo/chile mixture.
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Roll up dough like a jelly roll. Pinch together seam and each end to seal, then gently squeeze and press from the center toward the ends to elongate the roll slightly and even out thickness.
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Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9" circle, sprinkling with lightly with more flour to prevent sticking if needed. Cover and repeat with remaining dough
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Heat a 10" cast-iron skillet over medium. Add 1 Tbsp. vegetable oil, swirling to coat. Carefully place 1 spiral of dough in hot skillet (keep remaining spiral covered) and brush with chorizo glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5–10 minutes. Check carefully as mine got crisp quite fast. I flipped this on to a plate and then placed it back in pan. This was easier than using two spatulas. Brush top with reserved chorizo oil.
-
Transfer skillet to 400 degree oven and cook, uncovered, until top is golden brown, 15–18 minutes (tent with foil if top gets too dark). Transfer to a wire rack and let cool about 15 minutes. Repeat with remaining round of dough. Slather with your favorite choice of butter and dive in!
Notes
- Does not include resting time for dough
Lea Ann (Cooking On The Ranch) says
I have never heard of bing bread! This sounds like one of those things I wouldn't be able to stop eating. Even though I've been steadily using them, I too have a freezer full of Hatch Chile. But thanks for Preston's link just in case I run out. A day without Hatch is like a day without sunshine. 🙂
Lindsay @ The Lean Green Bean says
My husband would love this!! LOVE how many fun mixins you can add to bread!
Abbe Odenwalder says
I think bread goes with just about anything. Thanks, Lindsay!
Trevor Davis says
I think my original comment post glitched out but my apologies if this ends up being a duplicate. This bread looks amazing and I can totally see why it would be served with breakfast. I'd love to use this bread to sop up a couple runny egg yolks. Thanks for sharing it, cheers!
Abbe Odenwalder says
So true, Trevor! And you are very welcome!
yummychunklet says
What a lovely looking bread! I love all the different looking layers!
Abbe Odenwalder says
It is fun to look at, but better to eat. Thanks Yummy!
Choc Chip Uru @ Go Bake Yourself says
I really like the name of this haha a barbarian would rip right into it 😀
Lovely photos!
Cheers
Choc Chip Uru
Abbe Odenwalder says
Good point!
Cathleen says
Whoa.. I seriously think I need this in my life!
Abbe Odenwalder says
As long as I can have a mug cake for dessert!
dentistvschef says
Damn delicous festive bread!!!
i guess my homemade chorizo suits too for this recipe....
Abbe Odenwalder says
You got that right, Dedy!
Biz says
Oh my word Abbe - that looks amazeballs!!
Abbe Odenwalder says
It is right up your alley, Biz!
zoe says
According to bon appetit, bing bread is the next big trend of 2015! And how could it not be? Who doesn't love bread stuffed with amazing things. Sounds like Chinese deep dish to me. Great work mommy!
Abbe Odenwalder says
I like that Zoe. Chinese deep dish does have a ring to it!
Rebecca Subbiah says
this looks amazing full of flavor
Abbe Odenwalder says
That is is Rebecca!
Cheri Savory Spoon says
Hi Abbe, I don't eat a lot of meat but chorizo and anything bacon totally have my heart. What a fabulous bread!
mjskit says
Oh my mouth is watering right now!!! Green chile and chorizo - I'm in heaven. What a great bread. I just made a batch of chorizo and have some green chile in the freezer...This is a must make! Thanks!!
Abbe Odenwalder says
Do this now! You will love it. Breakfast with a fired egg and more green chile would be perfect!
SavoringTime in the Kitchen says
What a great way to use the chorizo you made! This bread could be dangerous it looks so good 🙂
Anna and Liz Recipes says
This looks and sounds wonderful Abbe! And in time for the Super Bowl! Yeah!!!!
Tricia Buice says
I bet that is absolutely delicious! It is gorgeous bread and I still can't believe you made your own chorizo. Bravo!
Abbe Odenwalder says
Tricia, it is not hard! Thanks!
Sippity Sup says
Chorizo bread?? You're killing me and I love it. GREG
Abbe Odenwalder says
Well Greg. If you gotta go, you better go good!
Kitchen Riffs says
I love Hatch green chilies! And you've done them justice -- what a terrific bread. Really creative idea -- thanks.
Abbe Odenwalder says
Thanks John. I can never think of too many ways to use chilies!
Holly @ abakershouse.com says
Wow- you've outdone yourself this time! This bread is a beauty and I love all of the fillings. Great way to use chile!
Abbe Odenwalder says
Thanks Holly! The leftover filling is great also in so many things! Fun to make, too!
Karen Harris says
What an incredible way to use those chiles! This looks so good. I'm going to have to make this soon.
Abbe Odenwalder says
Now I need to open another bag! It was good!
chefmimiblog.com says
OH MY GO!!! I thought I'd put just about everything into bread dough over the years, but you win the prize! This looks incredible!!!!!!!
Abbe Odenwalder says
It worked! Very much so!!!!
Sharon D says
Wow....that is the yummiest bread I have ever seen. I don't get very excited over bread but this is really mouthwatering to look at. I feel hungry just imagining what it must taste like! ^.^
Abbe Odenwalder says
Thanks Sharon. It was very filling and very good!
Maureen | Orgasmic Chef says
All I could say when I saw this bread was, "What???" Then the realization that I've never made anything that looked that good. Yummo.
Abbe Odenwalder says
Now Maureen. Everything you make looks yummo! And those photo sites whose names I shall not say, did not think it looked yummo! Shows what they know!
Liz Berg says
Oh, my gosh, this must be insanely delicious! Lucky you with all the chile options in CO---though we can find Hatch when they're in season. Perfect for Super Bowl munching---especially since all my favorite teams have been eliminated!
Abbe Odenwalder says
It was very, very good! Great chile options here Liz. Definitely Super Bowl is for munching!
Angie Schneider says
Bing bread is new to me, Abbe. But reading through the list of ingredients, I am very sure I will enjoy this gorgeous bread...no, I will devour the whole bread!!
Abbe Odenwalder says
I had had it before as the Chinese scallion bread. Very good, that way too!