Chonchos in Ponchos

Preparation Method

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a small pan over medium heat, melt the butter and stir in the garlic. Set aside and keep warm.
  • Cut the sausage into 2-inch lengths. Split each piece of sausage lengthwise down the middle, stopping just before you cut all the way through. Hold the sausage open and stuff with 1 slice of Monterey Jack and 2 slices of jalapeño.
  • Remove the rolls from the tube and separate into triangles. Place 1 piece of sausage lengthwise on the wide end of each piece of dough. Fold the ends toward the center, burrito style, and roll to completely cover the sausage. Pinch the edges of the dough closed. Place on the baking sheet, brush each roll with the garlic butter, and sprinkle with the cotija. You’ll need to press the cheese into the dough using your fingers.
  • Bake for 12 to 15 minutes, until golden brown. Remove from the oven, sprinkle with the smoked paprika, and serve warm. “If you have leftovers, heat them on a baking sheet in a 400°F oven,” Gillespie says. “But don’t wrap or cover them while heating or they will get soggy.”
  • (For bite-size portions, cut the crescent roll triangles in half. Split the 2-inch lengths of sausage completely in half lengthwise, and then split the halves just down to the skin so they’ll open up. Stuff with a smaller piece of Monterey Jack and jalapeños slices, wrap, and bake as directed.)
Recipe from Kevin Gillespie of  Revival, and Gunshow in Atlanta, Georgia



    • 3 tbsp. butter

    • 1 tsp. chopped garlic, about 1 small clove

    • 8 oz. spicy smoked-pork link sausage (“Use Conecuh sausage if you can,” Gillespie says. “It’s a high-quality pork sausage sold all over the United States. Or use any good-quality, coarsely ground smoked pork sausage the size of a fat hot dog.”)

    • 4 oz. Monterey Jack cheese, cut into ¼ by 1 ½-inch slices

    • 1 jalapeño pepper, sliced into thin rings

    • 1 (8-oz.) tube refrigerated Pillsbury Crescent Roll dough

    • ⅓ cup crumbled cotija cheese or other mild cheese

    • ¼ tsp. smoked paprika

Recipe out of Garden and Gun


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