Chorizo and Cheese Dip

I serve it directly from the skillet. Makes a nice presentation, and keeps the cheese melted longer.

After an unfortunate incident with packaged chorizo (always read the ingredients before buying), I decided to make my own chorizo. And what better way to use the homemade version than in a very versatile dip that can be used for parties, snacks, or as filling for quesadillas. Make the chorizo a few days in advance before making the dip. Or just used packaged chorizo but see the advisory above.

SOFTWARE

·         1/2 lb. chorizo (packaged or see recipe below)

·         16 oz. Colby jack cheese, shredded

METHOD

1.       Heat oven to 375 degrees.

2.       In a cast iron skillet over medium heat, cook the chorizo until done, about 5-8 minutes. Break up the chorizo into smaller bits as it is cooking.

3.       Remove the chorizo into a bowl, and drain off excess fat. A little left in the pan is okay.

4.       Spread the cheese into the hot skillet evenly.

5.       Bake for 8 minutes, or until the cheese is bubbling.

6.       Remove from oven and top with the chorizo. Bake for another minute.

7.       Serve with chips or tortillas.

8.       Enjoy

VARIANTS

If you do want to make your own chorizo, it is very easy and fun to personalize to tastes. My version goes hard on spice, but you tailor it to your own version.

Mix together thoroughly:

·         1 lb. ground pork

·         2 T. ancho powder

·         1 t. oregano, dried

·         1 t. cumin, dried

·         1/2 t. crushed red pepper

·         1/2 t. kosher salt

·         1/2 t. freshly ground black pepper

·         2 t. garlic, minced

·         1 T. rice vinegar, unseasoned

·         1 oz. tequila (if you won’t drink it, don’t cook with it)

Wrap the mixture with plastic wrap and store in the refrigerator at least a day before using. You can also freeze it if you aren’t going to use it right away.