Slightly spicy, cheesy and rich, this savory twist on monkey bread is tender on the inside and crispy on top. Fresh chorizo can be found at the grocery store or Mexican market, and the drippings are a perfect binding agent in the bread.
Preheat oven to 375°F. Cook chorizo in medium nonstick skillet, stirring occasionally, until well browned; about 5 minutes. Transfer chorizo and all pan drippings to a medium bowl; let cool for 5 minutes.
Add cold pizza dough pieces and 1 1/2 cups of the Monterey Jack cheese to chorizo; gently toss to combine. Pour into a nonstick Bundt pan coated with cooking spray; let stand in a warm place (80 to 85°) until slightly puffed, about 40 minutes.
Bake in preheated oven until the top is golden and the inside is cooked through, about 18 minutes. Sprinkle with remaining 1/2 cup cheese, and bake at 375°F until melted, about 2 minutes. Let bread rest in pan 5 minutes before inverting onto a plate; sprinkle with cilantro.
Stir together sour cream, lime zest, juice, hot sauce, and salt in a small bowl. Serve with monkey bread.