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!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Toast the sourdough bread slices until golden and crispy.

Step 9

Ladle generous portions of the rabbit rarebit mixture onto each slice of sourdough bread.

Step 10

Serve warm, garnished with extra cilantro and a wedge of lime on the side.

Nutrition Facts

Serving size	2314.6 grams (2314.6g)

Amount per serving	% Daily Value*
Calories	5333

Total Fat 300.70g	386%
Saturated Fat 127.10g	636%
Polyunsaturated Fat 22.10g
Cholesterol 1484mg	495%
Sodium 10494mg	456%
Total Carbohydrate 174.10g	63%
Dietary Fiber 8.00g	29%
Total Sugars 24.80g
Protein 479.20g	958%

Vitamin D 166IU	828%
Calcium 2878mg	221%
Iron 36mg	198%
Potassium 4967mg	106%

*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.

Source of Calories

Fat: 50.9%

Protein: 36.0%

Carbs: 13.1%