In a skillet, cook the Chorizo over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the Yellow Onion and Jalapeno to the skillet and cook until softened, about 5 minutes. Add the Poblano Pepper and cook for another 3 minutes.
Stir in the Rotel, Chili Powder, Cumin, and Smoked Paprika. Cook for 2 minutes.
Reduce heat to low. Add the Monterey Jack Cheese, Sharp Cheddar Cheese, Pepper Jack Cheese, and Asadero Cheese to the skillet. Stir constantly until the cheese is melted and smooth.
Serve immediately with tortilla chips.
Ingredients
6
8 oz227 gMonterey Jack Cheese-shredded
4 oz113 gSharp Cheddar Cheese-shredded
2 oz57 gPepper Jack Cheese-shredded
1 oz28 gAsadero Cheese-shredded
8 oz227 gChorizo-removed from casing
1/21Yellow Onion-diced
11Jalapeno-minced
11Poblano Pepper-diced
1/4 cup60 mLRotel-diced tomatoes and green chilies
1 tbsp15 mLChili Powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLSmoked Paprika
Equipment
Skillet
Spoon
Cutting Board
Knife
Instructions
In a skillet, cook the Chorizo over medium heat, breaking it up with a spoon. Drain off any excess grease.
Add the Yellow Onion and Jalapeno to the skillet and cook until softened, about 5 minutes. Add the Poblano Pepper and cook for another 3 minutes.
Stir in the Rotel, Chili Powder, Cumin, and Smoked Paprika. Cook for 2 minutes.
Reduce heat to low. Add the Monterey Jack Cheese, Sharp Cheddar Cheese, Pepper Jack Cheese, and Asadero Cheese to the skillet. Stir constantly until the cheese is melted and smooth.
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