Cheesy Chorizo Dip (gf) Recipe
House Made Beef Chorizo, Poblano Peppers, Queso Cotija, Corn Tortilla Chips
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Ingredients
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Starters
Method
Starters
- 1
Pepper prep
Roast the poblano peppers over an open flame or under a broiler until the skins are blistered and charred. Place peppers in a bowl, cover for 5 minutes, then peel off the skins, remove seeds, and dice.
- 2
Aromatics
Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- 3
Brown chorizo
Add House Made Beef Chorizo to the skillet. Cook, breaking up with a spoon, until browned and crumbly, 6–8 minutes. Drain any excess fat.
- 4
Sauté peppers
Add roasted poblano peppers to the skillet and cook 2–3 minutes to soften slightly.
- 5
Create the creamy base
Lower heat to medium-low; pour in heavy cream and add cream cheese. Stir until melted and smooth.
- 6
Melt cheese and season
Stir in queso cotija until melted and creamy. Sprinkle in chili powder, ground cumin, and salt; adjust seasoning to taste.
- 7
Final simmer
Let the dip simmer gently for 2–3 minutes to meld flavors and heat through.
- 8
Serve
Transfer the warm dip to a serving dish. Serve immediately with gluten-free corn tortilla chips for dipping.