Chorizo Chile Con Queso
Yield: Makes 4 cups
1 tablespoon pure olive oil
1/4 pound bulk pork chorizo
1/2 medium white onion, cut into 1/4 -inch dice
2 poblano chiles roasted and cut into 1/4 -inch dice
2 canned chipotle chiles in adobe sauce, drained and diced
2 tomatoes, cored, halved, seeded and cut into 1/4 -inch dice
2 cups (8 ounces) shredded pepper Jack cheese
2 cups (8 ounces) shredded sharp cheddar cheese
1/2 cup heavy cream
In a 4-quart saucepan over medium heat, warm the olive oil and swirl to coat the
pan. Add the chorizo and saute, stirring constantly and using the side of a
spatula to break up the chunks, until cooked through, about 3 minutes.
Add the onion, chiles and tomatoes and saute, stirring frequently, until the
onion softens, about 3 minutes. Turn the heat to medium-low and add both
cheeses, stirring constantly, until the cheeses melt, about 2 minutes.
Add the cream and stir until heated through. Transfer to a fondue pot set over
an alcohol or Sterno flame to keep warm. Serve immediately with tortilla chips,
corn chips, crusty bread, potato chips or pita chips.
Per 1/4 -cup serving: 185 calories; 9 grams protein; 16 grams fat; 9 grams
saturated fat; 2 grams carbohydrate; 0 grams fiber; 46 milligrams cholesterol;
262 milligrams sodium