Chorizo Biscuit Bomb with Habanero Pineapple Dipping Sauce
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Chorizo Biscuit Bomb with Habanero Pineapple Dipping Sauce

Chorizo Biscuit Bomb with Habanero Pineapple Dipping Sauce

Bold chorizo wrapped in a buttery, flaky biscuit and served with a sweet heat dipping sauce for the perfect explosion of flavor.

Servings: 25 servings (1 serving = 1 piece with 1 oz dip)
Prep
INGREDIENT
WEIGHT
MEASURE
Pineapple Habanero Sauce
INGREDIENT
WEIGHT
MEASURE
Pineapple juice
1 lb 4.00 oz
2 1/2 cups
Dark brown sugar, unpacked
4 oz
1/2 cup
Salt
1/8 tsp
Habanero chili peppers, fresh, small diced
4 tsp
Thick-It™ Original Food & Beverage Thickener
1 oz
6 Tbsp
Filling
INGREDIENT
WEIGHT
MEASURE
Beef chorizo, ground, raw
9 oz
1 1/4 cups
Ground pork, raw
1 lb
2 cups
Honey
1 Tbsp
Ancho chili powder
1/4 tsp
Granulated garlic
1/2 tsp
Salt
1/8 tsp
O'Brien potatoes, cooked, cooled
3/4 cup
Prep
  1. Thaw biscuit pucks, covered, for 20 minutes at room temperature or overnight in refrigerator.
Pineapple Habanero Sauce
  1. Add pineapple juice, brown sugar, salt and habanero peppers in a small saucepan; whisk together and bring to a boil.
  2. Sprinkle thickener over top and whisk in; return to boil then remove from heat and cool completely.
Filling
  1. Add ground chorizo and pork to a medium saucepan; cook on medium heat, stirring frequently until cooked through and browned, about 5-7 minutes.
  2. Stir in honey, ancho chili powder, garlic and salt; add potatoes and continue to cook 2-3 minutes until almost all of the liquid is cooked off.
  3. Remove from heat and cool completely; refrigerate if needed.
Assembly
  1. Stretch or roll biscuit to 4-inch diameter; place #30 scoop (1.05 oz) Filling into center of each biscuit.
  2. Pinch edges of biscuit together to seal and roll into a ball; place seam-side down on parchment-lined sheet pan or generously sprayed muffin tin.
  3. Brush egg wash over biscuits and bake as directed until golden brown.
  4. Serve 1 piece with 1 oz Pineapple Habanero Sauce for dipping.
BAKE:
TEMP
TIME
Convection Oven*
325°F
15-20 minutes
Standard Oven
350°F
20-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.

  • Biscuits can be assembled and frozen and served at a later time. Note bake time will increase.

  • After brushing biscuit bombs with egg wash, sprinkle with your favorite chili-forward spice blend to enhance visual appeal.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece with 1 oz dip
Calories
310
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
700mg
29%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
10g
Protein
8g
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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