You’ll hear us say often: our freezer is an extension of our pantry. So when we talk pantry staples, we always include our keep-on-hand frozen favorites. And Iverstine Farms Butcher chorizo is one of them! It’s spiced just right and packed in handy one pound packages. We grab it often and for so many reasons, like this queso! Hot cast iron meets spicy sausage meets cheese. What could go wrong? Nothing. This dip is 100% right!
Time: 30 min
Serves 4-6Rating
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Loading...| 1/2 lb chorizo | |
| Jarred pickled Jalapeños | |
| 1 heaping cup sliced bell peppers | |
| 1/2 large red onion, sliced | |
| 2 tsp Chili Powder | |
| 8 oz melty cheese: Oaxaca, mozzarella or monterrey Jack | |
| Diced tomatoes for serving | |
| Chopped Cilantro for serving | |
| Tortilla Chips for serving |
| 1. | Preheat oven too 400°F. Heat a cast iron stovetop over medium-high heat. If chorizo is in a casing, remove the casing. Sauté the chorizo until cooked through, about 7 minutes. Move to a plate. |
| 2. | Remove excess drippings from the pan. There should be just a coating over the surface of the skillet. Take care to keep any browned bits in the skillet. |
| 3. | Add the onions, bell pepper, poblano and Chili Powder to the skillet and sauté until softened and browned, about 5 minutes. |
| 4. | Return the chorizo to the skillet, stir and top with the cheese. Move the skillet to the oven to melt the cheese, about 4 minutes. You can also place under the broiler to melt and brown the cheese. |
| 5. | Garnish with fresh chopped tomatoes, cilantro, scallions and pickled jalapenos. |
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