Appetizers & Side Dishes
Cheese Dip with Chorizo & Chilies
Prep Time: 20 min | Cook Time: 30 min | Servings: 6 apps | Calories: 344
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Prep Time
20 min
Cook Time
30 min
Servings
6 apps
Calories
344
Ingredients
- 2 (3 oz. each) fresh poblano chilies
- 4 oz. Mexican chorizo sausage, casing removed
- 1 onion, sliced
- 1/2 tsp. salt
- 12 (6-inch) corn tortillas, warmed
- 2 cups (8 oz.) Sargento® Shredded Monterey Jack Cheese or Sargento® Shredded Mild Cheddar Cheese - Fine Cut
- 1 tsp. dried oregano
Directions
- Place chilies under preheated broiler 4 inches from heat; broil 5 minutes, turning once, or until skin is blistered and blackened. Cover with kitchen towel and let stand 5 minutes. Rub off blackened skin, cut out stems and seed pods. Cut into thin strips; set aside.
- Cook chorizo in medium non-stick skillet over medium heat, stirring frequently, 5 minutes. Do not drain fat. Add onion; cook, stirring frequently, 10 minutes more. Drain fat from pan. Stir in chilies and salt. Transfer mixture to 13x9-inch baking dish.
- Place cheese over warm chorizo mixture. Bake in preheated 350°F oven 10 minutes or until cheese is melted. Sprinkle with oregano and serve with warm tortillas.
