Mexican Rabbit Rarebit
Elevate your comfort food game with this bold and flavorful Mexican Rabbit Rarebit, a creative twist on the classic Welsh dish. Tender chunks of oven-baked rabbit and spicy crumbles of fresh chorizo are smothered in a luxuriously creamy cheese sauce, made with a duet of sharp cheddar and Monterey Jack, and spiced with chipotle chili powder, smoked paprika, and a zesty hit of lime. Served over thick, golden-toasted slices of sourdough bread, this dish perfectly balances rich, smoky flavors with a refreshing burst of citrus and cilantro. Ideal for adventurous food lovers looking to try something truly unique, this hearty yet sophisticated recipe delivers a standout fusion of traditional Welsh rarebit and Mexican-inspired cuisine. Perfect for serving as a unique dinner entrée or a show-stopping brunch centerpiece!
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Recipe Information
Ingredients
- 1 whole (about 2-2.5 lbs, deboned and cut into chunks) rabbit
- 2 tablespoons olive oil
- 4 ounces (fresh, casing removed) Mexican chorizo
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1.5 cups (shredded) sharp cheddar cheese
- 1 cup (shredded) Monterey Jack cheese
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 tablespoons (fresh, chopped) cilantro
- 4 slices (thick-cut) sourdough bread
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Heat 1 tablespoon of olive oil over medium-high heat in a skillet. Season the rabbit chunks with a pinch of salt and pepper, and sear them for 2-3 minutes on each side until golden brown. Transfer the rabbit to a baking dish, cover it with aluminum foil, and bake for 20 minutes or until tender.
In the same skillet, add the remaining 1 tablespoon of olive oil and cook the chorizo, breaking it into small pieces, until fully browned, about 5-6 minutes. Remove the chorizo and set aside.
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Slowly whisk in the milk, making sure there are no lumps, and bring to a gentle simmer. Stir constantly until the mixture thickens, about 5 minutes.
Lower the heat to medium-low and gradually stir in the cheddar and Monterey Jack cheeses until melted and smooth. Add the chipotle chili powder, smoked paprika, lime zest, lime juice, and a pinch of salt and pepper.
Once the rabbit is cooked, shred it into bite-sized pieces and mix it with the cooked chorizo. Fold the mixture into the cheese sauce, then stir in the chopped cilantro.
Toast the sourdough bread slices until golden and crispy.
Ladle generous portions of the rabbit rarebit mixture onto each slice of sourdough bread.
Serve warm, garnished with extra cilantro and a wedge of lime on the side.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 663 mg | 51% | |
| Iron | 8.4 mg | 46% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
