Peperoncino Garlic Choriqueso
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Peperoncino Garlic Choriqueso
Rated 5.0 stars by 1 users
It's melty and smoky and spicy and so addicting! Make sure your chips are sturdy enough for this delicious skillet dip, and bring your appetites because you'll want to eat this while it's hot.
Ingredients
-
1 cup cooked crumbled Mexican-style chorizo sausage (mild)
- 2 cups packed shredded Chihuahua cheese (about 8oz)
- 2 tablespoons milk
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1 tablespoon Peperoncino Garlic Crush olive oil, divided
- ½ cup chopped cilantro
- ½ cup chopped tomatoes
- 1 fresh serrano pepper, thinly sliced and seeds removed
- 1 lime
- ½ small onion, diced
- ½ small bell pepper, diced
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Hearty tortilla chips, for dipping
Directions
Turn oven on to 400 degrees.
Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat. Sauté peppers and onions until fragrant and sweating.
Add cooked chorizo and heat through, about 3 minutes.
Add shredded cheese, milk, half the sliced serrano pepper, mixing gently into chorizo and veggies.
Place your skillet in the preheated oven for 5-7 minutes, or until cheese is bubbling hot throughout. Top with cilantro, remaining serrano, tomatoes, and drizzle with remaining Peperoncino Garlic Crush olive oil.
Squeeze fresh lime juice over top and serve with tortilla chips. Enjoy while hot!
Recipe Note
Feel free to substitute another mild cheese, like Monterey jack. It is best to shred your own cheese from a block, since pre-shredded cheese is coated with an anti-stick ingredient that will prevent your choriqueso from being the best it can be.
To adjust the spice level, omit the Serrano pepper. You can also substitute Chipotle olive oil for a smokier, milder result.