If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: No Velveeta required. Now, I'm not saying this is packed with nutrients, or low in calories, or anything. But when I call it a cheese dip, it's really a cheese dip. —Brussels Sprouts for Breakfast
Makes enough for a party
- 2 smoked chorizo links (casing removed, crumbled)
- 1 onion (diced)
- 2 Anaheim or Poblano chilies
- 2 tablespoons unsalted butter
- 1 teaspoon tumeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 tablespoons flour
- 1 - 1.5 cups milk or half and half
- 1.5 cups Pepper Jack cheese (grated)
- salt and pepper
- Start by prepping the chilies. Char the peppers on the stove top or under the broiler. Remove and place in a plastic bag to help steam the paper off. When cool enough to touch, remove skin, stem and seeds. Roughly chop and set aside.
- Heat a large saute pan over medium heat. Add crumbled chorizo and saute for 7-8 minutes, until brown. Remove with a slotted spoon to a plate and set aside. Leave remaining oil in pan.
- Add 1 tbsp olive oil to pan. Add onions, Anaheim chili, turmeric, cayenne, paprika, s&p. Saute for 7-8 minutes, until veggies are soft. Add 2 tbsp of flour to the pan, and stir to combine. Let cook for 3 minutes to ensure the raw flour flavor goes away.
- Add 1 cup of the half and half to the mixture, stirring until thickened, 3-4 minutes. Stir in the cheese until the cheese melts. Add more half and half to the mixture, a couple tablespoons at a time until the mixture is smooth, not "cheesy". I used almost the entire 1/2 cup.
- Add the chorizo back in, and stir the mixture over low heat for another 3-5 minutes. Transfer to a serving dish or mini-crock pot to keep warm for serving! Enjoy!