Chorizo Queso Dip
45 Minutes | Serves 4-6
½ lb Cooper Sharp American Cheese Cut into Cubes
½ lb Velveeta Cheese Cut into Cubes
¼ lb Ground Chorizo Sausage
1 Shallot Minced
2 Garlic Cloves Minced
1 Plum Tomato Small Diced
3 Scallions Chopped
½ Red Fresno Chili Pepper Seeds Removed and Minced
4 oz Can Green Chiles
½ cup Heavy Whipping Cream
2 Tbsp Extra Virgin Olive Oil
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, red fresno chili peppers and garlic. Stir all ingredients together. Cook for 2-3 minutes or until the shallots are translucent.
Add the Chorizo Sausage and break up into bite-sized pieces. Cook for 3 to 5 minutes.
Add the green chiles and heavy whipping cream. Bring to a light simmer.
Reduce the heat to low, and add the cheeses.
When the cheeses are completely melted and incorporated, add the tomatoes and scallions. Stir all ingredients together. Keep the pan on low heat or on a warming plate to serve.
½ lb Cooper Sharp American Cheese Cut into Cubes
½ lb Velveeta Cheese Cut into Cubes
¼ lb Ground Chorizo Sausage
1 Shallot Minced
2 Garlic Cloves Minced
1 Plum Tomato Small Diced
3 Scallions Chopped
½ Red Fresno Chili Pepper Seeds Removed and Minced
4 oz Can Green Chiles
½ cup Heavy Whipping Cream
2 Tbsp Extra Virgin Olive Oil
Place a large sauté pan on medium heat. When heated, add the extra virgin olive oil. Add the shallots, red fresno chili peppers and garlic. Stir all ingredients together. Cook for 2-3 minutes or until the shallots are translucent.
Add the Chorizo Sausage and break up into bite-sized pieces. Cook for 3 to 5 minutes.
Add the green chiles and heavy whipping cream. Bring to a light simmer.
Reduce the heat to low, and add the cheeses.
When the cheeses are completely melted and incorporated, add the tomatoes and scallions. Stir all ingredients together. Keep the pan on low heat or on a warming plate to serve.
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