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Baked Chorizo Cheese Dip

Difficulty 1/5
|
Prep time 20 mins

Cook time 60 mins
|
Serves 6-8

Hardwood Apple

Dip into this gooey, melty cast-iron deep dish cheese dip. Sizzling, spicy chorizo, tomatoes, cilantro and onions are stirred into a creamy beer cheese blend and baked over applewood for the perfect touch of wood-fired infusion.

Ingredients

1 SMALL TOMATO, CHOPPED

1 SERRANO CHILE, SEEDED & CHOPPED

2 tbsp FRESH OREGANO, CHOPPED

2 tbsp FRESH CILANTRO, CHOPPED

8 OZ MILD CHEDDAR, GRATED

8 OZ monterey jack cheese, GRATED

1 TBSP ALL PURPOSE FLOUR

1 (4 OZ) LINK FRESH CHORIZO OR HOT ITALIAN SAUSAGE, CASING REMOVED

1/2 cup RED ONION, MINCED

2 cloves GARLIC, MINCED

1/2 cup LIGHT BEER

TORTILLA CHIPS

Preparation

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

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). 

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

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. 

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

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.

Serve with tortilla chips. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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