Chorizo con Queso
This sausage-and-cheese appetizer is usually eaten rolled up in a warm flour tortilla, but you can also use it as a tortilla chip dip.
1 tablespoon corn oil
1/2 pound chorizo
1/2 cup minced white onion
1 clove garlic, minced
1 cup diced tomato
1/3 cup roasted poblano pepper diced
1/3 cup chicken stock
3 cups grated mild cheddar
- Warm the oil in a heavy saucepan over medium heat. Add the chorizo and cook it for 2 minutes, or until the fat begins to render.
- Add the onion and garlic. Cook until the chorizo is well browned. Drain off the grease.
- Add the tomato, chile and chicken stock. Bring the mixture to a simmer and slowly add cheese, blending it with a spoon. As each batch of cheese melts, add more, cooking over low heat. When the cheese has melted and the mixture comes together, it is ready to serve. Keep warm while serving.
Makes about 5 1/2 cups.
To roast poblano pepper: Lightly oil the surface of the pepper with vegetable or canola oil. Roast the pepper over a flame or under a broiler until it's charred on all sides. Set aside in a plastic bag for 10 minutes to allow the steam to loosen the skin from the pepper. Peel off the charred skin and discard it. Slit one side of the pepper down the middle, remove and discard the seeds.