Cheesy Chorizo Dip

My dear friend Kelli brought us a version of this many summers ago. Inspired by some smoked chorizo in the case at Blues Creek Meats, I decided to make my own.

Cheesy Chorizo Dip

  • 1 link smoked Chorizo
  • 1 poblano pepper
  • 1/3 lb Fontina, sliced thin
  • Corn chips, for serving

Heat your oven to 400. Dice up your pepper and sausage. Saute it in an oven proof skillet (I used a 10″) until the peppers are just crisp-tender. Spread it out evenly on the bottom of the skillet, then lay the cheese evenly over the top. Pop it in the oven until the cheese melts and just starts to bubble, 5-10 minutes. Serve immediately. (but warn everyone not to touch the handle of the skillet).

You have to eat it hot, while the cheese is still melty, but fortunately it goes fast.


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