In a cast iron skillet, cook the Spanish Chorizo over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the White Onion and Serrano Pepper to the skillet and cook until softened, about 5 minutes. Add the Roasted Red Bell Pepper and cook for another 3 minutes.
Stir in the Fire-Roasted Diced Tomatoes, Ancho Chili Powder, Mexican Oregano, and Cumin. Cook for 2 minutes.
Reduce heat to low. Add the Oaxaca Cheese, Manchego Cheese, Queso Chihuahua, and Smoked Gouda to the skillet. Stir constantly until the cheese is melted and smooth.
Garnish with Fresh Cilantro and serve immediately with tortilla chips.
Ingredients
6
6 oz170 gOaxaca Cheese-shredded
4 oz113 gManchego Cheese-shredded
2 oz57 gQueso Chihuahua-shredded
1 oz28 gSmoked Gouda-shredded
8 oz227 gSpanish Chorizo-removed from casing
1/21White Onion-finely diced
11Serrano Pepper-minced
11Roasted Red Bell Pepper-diced
1/4 cup60 mLFire-Roasted Diced Tomatoes
1 tbsp15 mLAncho Chili Powder
1/2 tsp2.5 mLMexican Oregano
1/4 tsp1.25 mLCumin
2 tbsp30 mLFresh Cilantro-chopped
Equipment
Cast Iron Skillet
Spoon
Cutting Board
Knife
Instructions
In a cast iron skillet, cook the Spanish Chorizo over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the White Onion and Serrano Pepper to the skillet and cook until softened, about 5 minutes. Add the Roasted Red Bell Pepper and cook for another 3 minutes.
Stir in the Fire-Roasted Diced Tomatoes, Ancho Chili Powder, Mexican Oregano, and Cumin. Cook for 2 minutes.
Reduce heat to low. Add the Oaxaca Cheese, Manchego Cheese, Queso Chihuahua, and Smoked Gouda to the skillet. Stir constantly until the cheese is melted and smooth.
Garnish with Fresh Cilantro and serve immediately with tortilla chips.
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