Choripollo Recipe
Grilled chicken breast with Mexican sausage (Chorizo) and cheese dip on top. Rice, refried pinto beans & two flour tortillas on the side.
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Ingredients
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Chicken and Chorizo
Cheese Dip
Sides
Method
Chicken and Chorizo
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, garlic powder, paprika, salt, and black pepper.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 75°C / 165°F).
- 3
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and crispy, about 5-7 minutes. Drain excess fat if necessary.
Cheese Dip
- 4
Prepare the Cheese Dip
In a saucepan over low heat, combine cream cheese, shredded cheddar cheese, and milk. Stir continuously until the cheese is melted and smooth. Add diced jalapeños and mix well.
Serving
- 5
Assemble the Dish
On a serving plate, place the grilled chicken breast, top with the cooked chorizo, and drizzle the cheese dip over the top. Serve with a side of cooked rice, refried pinto beans, and warm flour tortillas.