Chorizo Queso Dip

Warm Cooper Sharp and Velveeta queso with chorizo, green chiles, Fresno pepper, tomato and scallions.

Ingredients

• 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

Method

1. COOK THE AROMATICS: Heat the olive oil in a large sauté pan over medium heat. Add the shallot, Fresno pepper and garlic. Cook for 2–3 minutes, stirring, until the shallot is translucent.
2. COOK THE CHORIZO: Add the chorizo, break into small pieces and cook for 3–5 minutes.
3. MELT THE CHEESE: Add the green chiles and cream and bring to a gentle simmer. Reduce to low and add both cheeses. Stir until fully melted and incorporated.
4. FINISH: Stir in the tomato and scallions. Keep over low heat or on a warming plate for serving.