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Choripan With Chips

Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1017kcal

Ingredients

Chimichurri Sauce

  • 1 cup Fresh parsley finely chopped
  • 1/4 cup Fresh oregano finely chopped
  • 3 cloves Garlic minced
  • 1/4 cup Red wine vinegar
  • 1/2 tsp Red pepper flakes (adjust to taste)
  • 1/2 cup Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Choripan

  • 8 oz Chorizo sausage links
  • 2 Sub rolls or baguette cut into 6-inch pieces
  • 2 oz Potato chips
  • 2 Pickle spears

Peach Spritzer

  • 1/2 cup Peach juice
  • 24 oz Sparkling water
US Customary - Metric

Instructions

  • Make Chimichurri Sauce: In a bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, and red pepper flakes. Slowly drizzle in the olive oil while whisking continuously to emulsify the sauce. Season with salt and pepper to taste. Set aside to allow the flavors to meld.
  • Grill the Chorizo Sausages: Place the chorizo sausages on the preheated grill or in a 400F (204C) oven. Cook the sausages to an internal temperature of 160F (71C), turning occasionally, until cooked through and nicely charred.
  • Warm the rolls.
  • Assemble the Choripan: Place a grilled chorizo sausage in each toasted roll.
  • Add Chimichurri Sauce: Drizzle a generous amount of chimichurri sauce over the grilled chorizo sausages.
  • Mix the ingredients for the spritzer.
  • Serve the Choripan alongside chips, pickle, and peach spritzer.

Nutrition

Calories: 1017kcal | Carbohydrates: 53g | Protein: 19g | Fat: 81g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1069mg | Potassium: 626mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3366IU | Vitamin C: 70mg | Calcium: 141mg | Iron: 15mg