Queso Blanco Dip with Chorizo

• Meat

  • 1/2 lb Chorizo sausage

• Produce

  • 2 Jalapeno, small
  • 1 Red chili pepper
  • 1 Vidalia onion, small

• Baking & Spices

  • 1 tbsp Flour
  • 2 Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 lb American cheese
  • 1 cup Heavy cream
  • 4 oz Monterrey jack cheese

Found on willcookforsmiles.com

Description

Ingredients

• ½ lb chorizo sausage (2 sausages)
• ½ small Vidalia onion, minced
• 1 small jalapeno, seeds taken out and minced
• ¼ tsp cumin
• Salt
• __
• 1 cup heavy cream
• ½ lb American cheese, chopped
• 4 oz Monterrey Jack cheese, chopped
• 1 Tbsp flour
• 1 red chili pepper, seeds taken out and minced
• 1 small jalapeno, seeds taken out and minced
• ½ small Vidalia onion, minced
• ¼ tsp cumin
• Salt

Directions

• Take the sausage out of the skin and break it apart as much as possible.
• Heat a little bit of oil in a medium pan, over medium heat.
• Add diced onion, jalapeno and sausage. Cook, mixing and breaking up the clumps of chorizo as much as possible. Add cumin and salt, mix well, cook until all done.
• In a small sauce pot, heat up a little bit of oil over medium heat.
• Saute diced onions, jalapeno and chili for a few minutes. Sprinkle flour over onion and peppers and stir well.
• Add heavy cream and stir well.
• When heavy cream is heated through add cheeses and stir slowly while the cheese is melted and all smooth.
• Transfer queso blanco into a serving dish and top off with cook chorizo. (Make sure the bowl is big enough.)