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Georgia, Europe · Adjarian Khachapuri

Chorizo-Jalapeño Khachapuri (Georgian x Mexican)

Georgia meets Mexico: a cheese boat filled with stretchy cheese, crisp chorizo, jalapeño and corn, topped with an egg yolk and lime sour cream.

ServingsServes 2
Total cooking time48 min
Rising+ 1 h
DifficultyMedium
About servingsThe yolk is eaten almost raw. For young children, pregnant women, older people or anyone with a weakened immune system, use pasteurised eggs or bake the yolk for 5 minutes or more until fully set.

Method

  1. Warm the milk until it feels just warm on the back of your hand (about 37 °C), stir in the yeast and sugar, then add the flour and salt and bring together. Add the oil and knead for into a smooth, elastic dough.

    Add in this stepMilk, lukewarm 160 mlInstant dried yeast 3 gSugar 1 tspPlain or bread flour 250 gSalt ½ tspSunflower or vegetable oil 1 tbsp

  2. Shape into a ball, cover and leave somewhere warm for , until doubled in size.

  3. Skin the chorizo if needed and dice it finely (crumble fresh chorizo). Put it in a dry 20 cm pan and fry on medium heat for , until it releases red oil and the edges crisp. Drain on kitchen paper. Fresh chorizo must be cooked right through with no pink left.

    Add in this stepChorizo (cured, or fresh Mexican-style) 80 g

    medium heat

  4. Coarsely grate the mozzarella and Monterey Jack and mix them with the drained corn, the finely chopped deseeded jalapeño and two-thirds of the cooled chorizo. Keep the rest of the chorizo for the topping.

    Add in this stepLow-moisture mozzarella 140 gMonterey Jack or Cheddar 100 gSweetcorn kernels (drained if canned) 60 gJalapeño (fresh or pickled) 1

  5. Put an empty tray in the oven and preheat to 250 °C on oven for . Divide the dough into one piece per serving, roll each on a floured surface into an oval about 25 × 15 cm and 5 mm thick, roll the long edges inwards and twist the ends into a boat. On baking paper, open up the centre and pack in the filling.

    Add in this stepFlour, for dusting 2 tbsp

    oven

  6. Slide onto the hot tray on the paper and bake at 250 °C ×1 on oven for (×2 means two trays or two rounds), until the rim is golden and the cheese bubbling.

    oven

  7. Press a hollow into the middle with a spoon, add a yolk and return to the oven for . Leave the yolk runny.

    Add in this stepVery fresh eggs, for the yolks 2

    oven

  8. Meanwhile, mix the sour cream with the lime juice and half the chopped coriander. Scatter the reserved chorizo over the khachapuri, add a spoonful of lime cream and serve at once with the rest of the coriander and lime wedges.

    Add in this stepSour cream 4 tbspLime ½Fresh coriander (cilantro) 6 g

Cook's tip

Brush a little of the red chorizo oil over the rims before baking for extra colour and flavour. If you're wary of heat, remove all the jalapeño seeds and white ribs or use pickled slices. Spring onion is a good stand-in if you dislike coriander.

Cooking it at camp

Make the dough at home and carry it chilled; the chorizo can be fried on the camp stove. Bake in a paper-lined Dutch oven with coals under and on the lid for 15–20 minutes, then add the yolk for 3 more. Keep the lime cream in the cooler.