Chicken Sausage & Chimichurri Choripán
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Yield:
4 servings
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Total Time:
2 hrs 20 mins
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Prep Time:
2 hrs
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Cook Time:
20 mins
Ingredients
For the chimichurri:
- ½ bunch of parsley, finely chopped
- 1 green onion, finely chopped
- 4 garlic cloves, finely minced
- 2 tablespoons of red wine vinegar
- 1 Fresno chili pepper, finely chopped
- ½ teaspoon of dried oregano
- ½ cup of Mazola® Corn Oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
For the choripán:
- 4 spicy chicken sausages, butterflied
- Low fat provolone cheese slices
- 4 small, French sandwich rolls
Instructions
For the chimichurri:
- Add your finely chopped parsley, green onion, and garlic to a mixing bowl.
- Add the vinegar, chopped chili pepper and dried oregano and mix well.
- Finally, add the Mazola® Corn Oil and mix.
- Season with salt and pepper.
- Refrigerate a minimum of 2 hours before using.
For the choripán:
- Heat your grill to medium-high heat.
- Grill the chicken sausages until cooked through, turning often to cook on each side. When cooked, slice them lengthwise in halves and grill the flat middles until they brown nicely.
- Place the bread nearby to warm it up a bit and give it grill marks.
- Cut your bread in half and add your chicken sausage with a slice of provolone cheese.
- Close the grill and continue to cook to let the cheese melt, about 2–3 min.
- After the cheese has melted, uncover, plate, and top your little open sandwiches with your chimichurri.
Recipe by Monica Leon of @mikabites
Savor the authentic flavors of grilled choripán with this easy-to-make recipe. This delicious recipe features cooked spicy chicken sausage, provolone cheese, and a simple but amazing homemade chimichurri sauce, all loaded on French rolls.
