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Chorizo & Jalapeño pincho

Crispy chorizo and golden fried jalapeño give this pincho a spicy bite, while sun-dried tomato and creamy sheep's cheese complete the dish.

Ingredients

150gChorizo cocktail
1Egg (M) (beaten)
1Garlic clove
1Olive oil
2gjalapeño peppers
40gTapioca flour
80gSun-dried tomato
8Slices of bread (toasted)
Salt
Chives
Ibérico cheese
8units.itemsSkewers

Preparation

  1. Finely chop the sun-dried tomato and mix with chopped garlic, olive oil, and salt to taste.
  2. Spread this mixture on the toast.
  3. Cut the jalapeño into rings of about 2 cm and remove the seeds.
  4. Coat the rings in tapioca flour, then in egg, and again in flour.
  5. Fry for about 2 minutes at 170°C until golden brown.
  6. Fry the chorizo for 1 to 2 minutes per side until crispy.
  7. Serve with chives and coarsely grated Ibérico sheep's cheese.