Lunche for 3
Chili Cheese Churros
Chili-infused dough folds in cheddar, bakes into savory churros, and finishes with cotija, cilantro, and flaky salt.
$0.76per serving $
75 minstart to table
3servings
SpanishVegetarianKid-friendlyBudgetLunchesGame dayCold-weather comfortWinter
Ingredients
- 7 stemmed and seeded guajillo chiles
- 1 1/4 cups boiling water
- 1/4 cup vegetable oil (optional)
- 2 tsp kosher salt
- 1 1/4 cups all-purpose flour
- 1 large egg
- 1 cup grated aged cheddar cheese
- crumbled cotija or feta cheese
- minced cilantro
- flaky sea salt
Steps
- Soak the guajillo chiles in the boiling water for 20 minutes, then mash them with the soaking water.
- Heat the oven to 425 F and line a baking sheet with parchment.
- Boil the chile mixture, oil, and kosher salt in a saucepan, then stir in the flour until a dough forms.
- Cool the dough for 5 minutes, then mix in the egg and grated cheddar.
- Pipe or spoon the dough into short strips on the baking sheet and bake for 18 to 20 minutes.
- Top the hot churros with cotija or feta, cilantro, and flaky sea salt.
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