This dish is a fun one! Perfect for game day, or if you happen to be in the mood for a huge bowl of melted cheese. It's incredibly easy to make and is absolutely delicious!
Living 30 miles away from the border of Mexico, it's very easy for me to find Mexican melting cheeses. If you can't find them in your area, simply substitute with a combination of jack and cheddar. You could even use mozzarella and cheddar if you like.
|My husband snapped this picture and I'm really glad he did! This is the cheese you need for this dish. Also, this particular brand of chorizo comes in soy, if you'd like to keep it vegetarian. (Pretty cool) I used beef chorizo.|
1/2 pound of chorizo (I use a 10 oz package, but who's counting?)
1 onion, chopped
1 tomato, chopped
1 jalapeno, seeded and diced
1 shot of tequila (can also use beer or white wine)
10 ounces of Asadero cheese, grated
10 ounces of Manchego cheese, grated
1/2 cup freshly chopped cilantro
tortilla chips or crackers of choice (Its really nice on bruschetta. Totally gringo. But very good!)
In a large, non-stick skillet, cook your chorizo over med/high heat, until it's small and crumbles; about 5 minutes. It will reduce quite a bit; don't freak out. It's mostly fat anyway. Drain off all the grease. (I actually spoon it into a small strainer and let it sit until I need it.) Add your onion, tomato, and jalapeno to that same skillet. Cook for a few minutes, just until the onion starts to soften and it's smelling very fragrant. Add your tequila or beer. Use a wooden spoon to scrape any brown bits of goodness from the bottom of pan, stir into your onion mix. Reduce the heat to med/low. Add your grated cheese, one handful at a time, and gently stir until it's all melted. Let bubble for just a minute. Serve immediately.