Queso Dip

By sleestack86

Ingredients

• 6 oz. fresh Mexican chorizo (about 2 links)
• 1 Tbsp. olive oil
• 2 Tbsp. flour
• 1 cup whole milk
• 1/4 tsp.ground cumin
• 1/8 tsp. ground nutmeg
• 1/2 tsp. Kosher salt and freshly ground black pepper, to taste
• 2 cups Mexican Style Finely Shredded Four Cheese
• 1/2 medium Vidalia onion, sliced
• 1 medium red pepper, sliced
• 2 green onions plus extra for garnish, chopped
• 1/4 tsp. paprika

Details

Servings 20
Preparation time 40mins
Cooking time 80mins

Preparation

Step 1

REMOVE casings from chorizo. (If using the harder cured chorizo, slice into chunks and chop in food processor.) Cook chorizo in a large pan with olive oil over medium-high heat for about 5 minutes. Add flour to the pan and stir to make a roux. Gradually add milk while stirring with a whisk to avoid lumps. Add cumin, nutmeg, salt and pepper then simmer for 2-3 minutes. Add cheese and stir until fully melted. Cover and keep warm.

SET cast iron griddle pan over high heat. Brush onions and peppers with a little oil and grill 2-3 minutes so they are nicely charred. Season with salt and pepper. Transfer to a cutting board and roughly chop vegetables. Fold into the cheese mixture along with green onions and stir. Garnish with paprika and more green onions. Serve with crackers.