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Chili Cheese Dip

August 19, 2008

In high school I tried to make cheese dip at home and bought Queso Fresco, which I found out later is a cheese that literally, doesn’t melt. Since that time I thought only processed cheese could make a good cheese dip, until I came across a Rick Bayless recipe that used real cheese. I though I’d give it another shot and adapted that recipe more to my liking and to come close to the great Chorizo Queso Fundido at Sala. I think it worked because it’s pretty tasty- Sharon said so.


1 T olive oil

1 large link fresh Mexican chorizo, removed from casing and crumbled

1 medium white onion, cut into thin slivers

2 poblano chilies, roasted and skins removed*, cut into thin slivers

1 can chipotle chilies in adobo sauce, drained and diced

2 cups (8 ounces) shredded pepper Jack cheese

2 cups (8 ounces) shredded Monterrey jack cheese

1/2 cup heavy whipping cream

In a large cast iron skillet (this will help it stay hot and melted for dipping) over medium heat, warm the olive oil and swirl to coat the pan. Add the chorizo and saute using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion and chilies saute, stirring, until the onions are soft.

Turn the heat to medium-low and add both cheeses, stirring constantly, until they melt. Add the cream and stir until heated through. Remove from heat but keep in cast iron skillet and serve with tortilla chips and/or warm flour tortillas.

*Note: To roast peppers, broil in oven or place directly over gas flame until skins are charred. Put peppers in a large bowl covered with plastic wrap or a Ziploc bag and set aside for about 10 minutes. Peel the peppers, discarding stems and seeds.

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