Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
• In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon ground pepper, 1/4 teaspoon cayenne pepper, and 1 1/2 teaspoons baking powder.
• Add 2 cups shredded sharp cheddar cheese to the flour mixture and toss or stir until the cheese is evenly coated with the flour mixture.
• Remove the casing from 12–16 ounces soy chorizo and crumble the chorizo into a medium bowl, breaking it into small pieces with a spoon.
• Add the crumbled soy chorizo and 3 tablespoons melted (and cooled) unsalted butter to the bowl with the flour-coated cheese. Stir with a spoon until the mixture is evenly combined and holds together when pressed.
• Using your hands or a small scoop, form the mixture into balls about 1 1/2 to 2 inches in diameter. Press each ball firmly so it holds its shape.
• Place the balls on the prepared baking sheet, spacing them a little apart so air can circulate.
• Bake the balls in the preheated oven until they are golden, about 10–12 minutes. Remove from the oven and let them cool on the baking sheet for a few minutes before serving.
• To make the chipotle dipping sauce: in a small bowl, stir together 1/2 cup plain Greek yogurt, 2–3 teaspoons (to taste) sauce from the can of chipotle chiles, and 1/4 cup chopped cilantro. Serve the warm cheddar-chorizo balls with the chipotle dipping sauce.