Kolaches for a Crowd

We were invited to a party with bands where everyone brings food to share. Last year the line for food was crazy and serving utensils were at a premium, so for this year, I decided to make Chorizo, poblano, and white cheddar kolaches. I made a triple batch of the dough in this recipe:

Boudin kolaches

For the filling, I used:

14 oz chorizo

1 huge onion diced fine

6 poblano peppers, skinned and seeded and chopped fine

12 oz sharp white cheddar cheese, finely shredded

I sauteed the chorizo until it was cooked through and added the onions and poblanos and cooked until the vegetables were tender and the liquid had fully evaporated. I let it cool and stirred in the shredded cheese. I divided it into 24 portions and refrigerated.

Once the dough had doubled in bulk, I weighed the dough out to 3.7 oz portions.

I pressed each portion into a 4 -5″ round. I placed the filing in the center of the dough and pinched the ends together to encase the filling in dough.

I continued until I used all the dough and filling–a total of 24 Kolaches. I sprayed the kolaches with baking spray and covered with plastic wrap and let them rise until doubled in bulk.

I combined the melted butter called for in the recipe with some Mojito Lime marinade mix and brushed the tops of the kolaches. I baked them at 375 degrees for 15-17 minutes. I brushed them again with the butter mixture when they came out of the oven.

These are great for a party, or just to eat. The recipe says they freeze well, which we are testing because huge storms came through and the party was cancelled.