- 1/2 pound spicy chorizo
- 1/2 cup chicken broth
- 1/2 small can diced green chiles
- 1 can diced tomatoes, drained
- 1/2 small onion, diced
- 2 cloves of garlic, minced
- 2 cups cheddar
- 1 cup Monterey jack
- 1/4 cup milk (if desired)
Squeeze the chorizo out of its casing and fry on medium in a shallow pan. Once it’s done, remove it with a slotted spoon and set aside to drain, retaining as much of the rendered fat in the pan as possible. Pour the chicken broth into the pan to deglaze it - scrape the browned bits from the bottom. Add the chiles, tomatoes, onion and garlic and heat until bubbling. Add the chorizo back to the pan and stir until well incorporated. Add the cheese and stir until melted. If the dip is too thick for your taste, add the milk. Serve hot with chips or warmed tortillas.
PS - if you’re feeling crazy, you could always deglaze the pan with tequila instead of chicken broth for an extra kick of Mexican flavor.
Be sure to check out our other Cinco de Mayo recipes!
© Gear Live Media, LLC. 2007 – User-posted content, unless source is quoted, is licensed under a Creative Commons Public Domain License. Gear Live graphics, logos, designs, page headers, button icons, videos, articles, blogs, forums, scripts and other service names are the trademarks of Gear Live Inc.