Chorizo Con Queso

Shopping List

500g Chorizo Verde Fuge Sausage ground

1 tablespoons olive oil

1 yellow or white onion, peeled and diced

2 cloves garlic, peeled and minced

2 ripe tomatoes, diced and drained of juices

1/2 cups heavy cream

1 cup grated Monterey Jack Cheese

1 cup grated Old Cheddar Cheese

2 teaspoons cornstarch

Freshly ground pepper, to taste

OPTIONAL – for extra heat 1 jalapeno or serrano pepper, seeds and ribs removed, finely chopped

Directions

Heat 1 tablespoon oil in a large stockpot over medium heat. Add onions, and garlic. Add sausage meat and cook 3-5 minutes or until browned, breaking up lumps.

Add tomatoes (and jalapeno or serrano pepper if you choose) and cook for an additional 3 minutes.

Add cream, Monterey Jack and Cheddar cheese. Cook over low heat, stirring frequently for 3 minutes or until cheeses melt and are bubbly.

Combine cornstarch and 1 tablespoon cold water in a small bowl and stir to dissolve cornstarch. Add mixture to dip and bring to a simmer, stirring constantly. Cook over low heat for 1 or 2 minutes or until dip thickens. Season to taste with ground pepper.

Serve with tortilla chips.