Categories: Appetizers
Ingredients
- 3 links fresh chorizo sausage, casings removed
- 16 oz. package Velveeta, cubed
- 1 cup shredded Monterey Jack
- 1/2 cup milk, divided
- 10 oz. can tomatoes with green chiles
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- Tortilla chips, to serve
- Garnish: chopped fresh cilantro, minced bell pepper
Directions
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In a 10-inch cast-iron skillet, cook chorizo over medium heat until browned and crumbly, 8 to 10 minutes. Drain well; wipe skillet clean.
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Add Velveeta, Monterey Jack and 1/4 cup milk to skillet; cook over medium-low heat, stirring frequently, until melted, about 7 minutes.
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Stir in chorizo, tomatoes, garlic powder, and salt; cook, stirring frequently, until smooth, about 6 minutes. Stir in remaining 1/4 cup milk to thin, if necessary. Serve with tortilla chips. Garnish with cilantro and bell pepper.