Chorizo-Manchego Quick Bread

Chorizo Manchego Quick Bread


This is a keeper! Chorizo sausage, Manchego cheese and green onions add tons of flavor to this bread.
  • Serves: 6 to 12
  • Active Time: 20 mins
  • Total Time: 50 mins
  • Views: 36,423
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Frying the Chorizo Sausage

• 8 oz (approx. 2) chorizo sausage*
• 1 tsp grapeseed or vegetable oil


Remove the casing from the chorizo and break up into about 1/2" -inch pieces.

*See notes below for more info on chorizo.

Heat a fry pan over medium-high heat. Once hot, add the oil and then the chorizo. Fry until just cooked through (it will continue to cook in the oven).

Drain the chorizo well on several paper towels and let cool completely while you prepare the flavoring ingredients.

Preheat oven to 375°F (or 190°C).

Step 2: Preparing the Flavorings

• 6 oz Manchego cheese**
• 4 to 6 green onions (approx. 2/3 cup)


Remove the rind from the cheese and then either dice or cut into 1/4" -inch thick matchstick-size pieces. The matchstick shape works well because when you take a bite of the bread, you get a bit of the delicious stringy cheese in each bite.

**See notes below for more information about Manchego cheese.

Finely, slice the green onion and set aside.

Step 3: Mixing the Dry Ingredients

• 2 1/4 cups all-purpose flour
• 2 tbsp sugar
• 1 1/2 tsp quality sea salt
• 1 tsp baking powder
• 1 tsp freshly ground black pepper
• 1/2 tsp baking soda


In a large bowl, whisk together these 6 dry ingredients.

Step 4: Adding the Flavorings


Fold the chorizo, cheese and green onions into the dry ingredients. Mix until evenly distributed.

Almost any flavoring can be substituted or omitted. The flavorings you add are entirely up to you. Goat cheese would go nicely, as would bacon. Really the flavor combinations are endless, so have fun!

Step 5: Mixing the Wet Ingredients

• 1 cup ricotta cheese (full-fat or part-skim)
• 3/4 cup buttermilk
• 2 large eggs
• 6 tbsp olive or grapeseed oil
• 1 tbsp Dijon mustard


In a medium bowl, briefly whisk the eggs to break them up. Then add the oil, mustard, and buttermilk and whisk to combine. Lastly, add the ricotta and mix until everything is evenly blended.

Step 6: Mixing the Wet Into the Dry Ingredients


Add the wet ingredients (buttermilk mixture) to the dry ingredients (flour-chorizo mix). Gently fold together until just blended.

Step 7: Preparing to Bake

• parchment paper


Spray a 9″ × 13″ -inch baking tray with non-stick spray and then line the pan with a piece of parchment paper.

Alternatively, you could use muffin tins, or any other shaped pans. Just be sure the pans are non-stick or that you line the pan with parchment paper to avoid sticking.

Pour or spoon the batter onto the parchment-lined tray.

Step 8: Flattening the Batter

• 1 tsp smoked Spanish paprika (optional)


Using an offset spatula, evenly distribute the batter around the pan. You may find it easy to wet the spatula a bit to prevent the batter from sticking.

If desired, sift a bit of smoked paprika over the entire surface of the batter (skip this if you find smoked paprika too overpowering). Alternatively, you can try sprinkling a bit over half of the pan to see how you will like it. You could also sprinkle a bit of fleur de sel over the top.

Step 9: Baking the Bread


Bake for approximately 25 to 35 minutes, or until golden brown and the center springs back when lightly touched. The time will vary depending on your oven and what pan you have used to bake the bread.

Once done, let cool slightly and then remove from the pan.

Step 10: Serving the Bread


This bread is BEST if served slightly warm, as the cheese is still stringy and warm. It is also quite delicious when served at room temperature.

This bread can be made up to 8 hours ahead and reheated slightly before serving.

Chef's Notes

*Chorizo is a Spanish sausage that goes really really well with this bread. You can use either fresh chorizo and cook it yourself (as we did) or you can buy dried-fully cooked chorizo. Here is a link to more information on Chorizo Sausage.

Manchego Cheese is a Spanish sheep’s-milk cheese. It has a fairly mild taste with a chewy texture, which makes it great for this bread; however, almost any cheese can be substituted.

This bread works well for breakfast…with a fried egg or just on its own. For lunch or dinner it would be great with a big bowl of chili and a nice light salad.

This recipe was inspired by a bakery called Sweet Revenge in Manhattan’s West Village.


  • Julie N
    Julie N
    This is a must try, perhaps with a few variations. Cannot wait!
  • Jim B
    Jim B
    Having friends over for dinner Thursday night, they will be eating chili a salad and this wonderful sounding bread......... I will get back to you with the results. Jimi B.
  • Marcus L
    Marcus L
    What kind of manchego cheese should I get? I went to the store and saw one that was soft (no rind) and 2 others that were harder with a rind (aged 6mo and 2yr, I think). I got the 6 month one that is harder (b/c you mentioned removing the rind), but I'm wondering if I bought the right one. Thanks!
  • Dawn T Rouxbe Staff
    Dawn T
    I bought the same one you did and it worked just fine. I do think that a variety of cheeses would work though, even goat cheese or feta. Good luck!
  • Marcus L
    Marcus L
    Thanks! I'm super excited to try this recipe!
  • Jim B
    Jim B
    This recipe is over the top. I made it for dinner with friends who would not leave with out the recipe. I made it again a couple of nights later with an Italian twist- mild Italian sausage, sun dried tomatoes, Italian seasonings, a good Italian cheese, and chopped green onions. I used these ingredients with the same methods called for in the recipe and it was also great. This looks like a chance to use your imagination to create something to fit any dinner you may be fixing. Do not miss your chance to create something wonderful. Jim B.
  • Lauren K
    Lauren K
    This bread was delicious! I used cheddar cheese and added some chopped-up serrano to make it spicy. My husband loves it and wants me to "make it again" :) Thanks Rouxbe Staff! Also, I put mine in a round cake-pan to make it thicker which required a bit longer cooking time...
  • Mila G
    Mila G
    I'm so excited to bake this kind of bread. Hope it will not be a disaster.
  • Sue P
    Sue P
    I made this bread, we all love it .
  • Juan jesus R
    Juan jesus R
    I can not find buttermilk . May I use fresh mozzarella buttermilk? Or may be I am confuse with the term buttermilk, I am not sure your are talking about whey. Thanks
  • Dawn T Rouxbe Staff
    Dawn T
    Here is a post from Joy of Baking that talks about "what is" and "the best substitutions" for buttermilk. Hope that helps. Cheers!
  • Juan jesus R
    Juan jesus R
    Thank you Dawn for your reply, now it's clear :)
  • Cerra S
    Cerra S
    The recipe states that this bread is also yummy at room temperature. Does that mean it is counter stable for a few days or should it be put in the refrigerator?
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Cerra. Store it in the refrigerator for safest practices. Thanks, Lauren

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