Baked Chorizo Cheese Dip

Ingredients

Units of Measurement:

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Steps

• 1

  Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes.

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  Ingredients

  • 1 Small chopped tomato

  • 1 fresh serrano chile peppers

  • 2 Tablespoon cilantro, finely chopped

  • 2 Tablespoon fresh oregano

• 2

  Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render (about 1 minute). Add onion and garlic and continue cooking until chorizo is cooked and onion is soft and translucent (about 5 minutes).

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  Ingredients

  • 8 Ounce Cheddar, mild grated

  • 8 Ounce Monterey Jack cheese, grated

  • 1 Tablespoon all-purpose flour

  • 4 Ounce Chorizo

  • 1/2 Cup minced red onion

  • 2 Clove garlic, minced

• 3

  Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrape up any browned bits.

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  Ingredients

  • 1/2 Cup Beer, light

• 4

  Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture.

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• 5

  When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes

  

  Grill: 350 ˚F

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• 6

  Transfer saucepan contents to a medium dutch oven and place directly on the grill grate. Cook 15-20 minutes until the top is lightly browned and bubbling.

  

  Grill: 350 ˚F

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• 7

  Serve with tortilla chips. Enjoy!

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