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
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Ingredients
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2
smoked chorizo links (casing removed, crumbled)
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1
onion (diced)
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2
Anaheim or Poblano chilies
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2 tablespoons
unsalted butter
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1 teaspoon
tumeric
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1/2 teaspoon
cayenne pepper
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1/2 teaspoon
paprika
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2 tablespoons
flour
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1 - 1.5 cups
milk or half and half
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1.5 cups
Pepper Jack cheese (grated)
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salt and pepper
Directions
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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.
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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.
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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.
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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.
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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!
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