Trifecta Recipe

If using store-bought chips straight from the bag, transfer 8 cups to a serving bowl. To warm and refresh chips: preheat oven to 350°F (175°C). Toss chips lightly with 1 tbs neutral oil and 1/2 tsp coarse sea salt on a rimmed baking sheet; spread in an even layer and warm 4–6 minutes until crisp and lightly golden. Cool 1 minute and transfer to bowl.

Combine the diced tomatoes, diced onion, chopped cilantro and minced jalapeño in a medium bowl.

Add 2 tbs fresh lime juice, 1/2 tsp kosher salt and 1/8 tsp black pepper. Stir gently to combine.

Taste and adjust seasoning: add more salt or lime juice to your preference. Let sit at room temperature for 10–15 minutes to allow flavors to meld before serving.

Cut avocados in half, remove pits and scoop flesh into a medium bowl. Mash to desired texture with a fork, leaving some chunks for texture.

Add 2 tbs fresh lime juice and 3/4 tsp salt; stir to combine to prevent browning and season the base.

Fold in the 1/4 cup diced tomato (if using and well drained), 1/4 cup finely diced red onion, 2 tbs minced cilantro and 1/2 minced jalapeño (optional). Add 1/4 tsp ground cumin if using. Taste and adjust seasoning with more salt or lime.

Cover tightly with plastic wrap pressed onto surface of guacamole (to minimize air contact) and refrigerate up to 1 hour, or serve immediately.

In a medium skillet over medium heat, add the chorizo (8 oz) and cook, breaking up with a spoon, until no longer pink and most fat is rendered, about 6–8 minutes. If the chorizo is very fatty, carefully drain off excess fat, leaving about 1 tbs in the pan.

Add 1 tbs unsalted butter and 1/4 cup finely diced onion to the skillet and cook 2–3 minutes until onion is softened. Stir in 1 tsp minced garlic and cook 30 seconds until fragrant.

Stir in 1/2 cup drained diced tomatoes with green chiles and cook 1 minute to combine. Reduce heat to low.

Whisk together 1 tbs milk and 2 oz softened cream cheese in a small bowl until smooth; add this mixture to the skillet and stir until the cream cheese melts into the cooked chorizo mixture.

Gradually add 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack, stirring constantly over low heat so cheeses melt smoothly. If mixture looks grainy or too thin, dissolve 1 tsp cornstarch in 1 tbs cold water and stir into the sauce; cook 1–2 minutes until slightly thickened. If too thick, add up to 1–2 tbs milk to reach dipping consistency.

Season with 1/4 tsp freshly ground black pepper and adjust salt only if needed (chorizo and cheeses are salty). Keep warm on the lowest heat or transfer to a small warmed serving dish. Garnish with 1 tbs chopped cilantro.

Arrange chips on a large platter or in bowls with three small serving bowls or ramekins. Spoon the fresh salsa, guacamole and chorizo queso into separate bowls so guests can sample each. Serve immediately while queso is warm and chips are crisp.

Leftovers: refrigerate guacamole and salsa in airtight containers (guacamole with plastic wrap on surface) for up to 24 hours. Reheat queso gently over low heat, stirring, or in short bursts in a microwave, stirring between increments.