Chipotle Cheddar Chorizo Queso
- Emmanuel Nonhof
|2||Chorizo Sausages (casings removed)|
|2||Garlic Cloves Minced|
|1||10 oz. pkg Monterey Jack (freshly grated)|
|1||12 oz. can evaporated milk|
|1 Can||Rotel diced tomatoes & green chilies|
|Tortilla Chips for Serving|
|To taste||Chipotle Cheddar Dip Mix|
|Cilantro and sliced jalapeños for garnish|
1) In a medium-large skillet add the chorizo and cook until the meat starts to crumble. Add minced garlic the last 2 minutes of cooking and stir. Set aside.
2) In a medium sized sauce pot add about half of the evaporated milk and the freshly grated Monterey Jack cheese. (It is important to add both the milk and cheese at the same time). With the milk and cheese added, heat until the mixture becomes melted together.
3) Add a few shakes of the Chipotle Cheddar Dip Mix, can of Rotel and cooked chorizo and let simmer until desired consistency.
4) Transfer from saucepan to serving bowl and top with cilantro and fresh sliced jalapeños if you would like. Serve with chips and enjoy!