This appetizer is commonly served hot and bubbly, right from under the broiler at Mexican Restaurants. Not only is it quick and easy to make in your dutch oven, the hot oven keeps it warm after you take it off of the coals. There are many versions of this cheesy dip, you are only limited by your imagination. Try adding roasted peppers, mushrooms, jalapenos, chilies or Oaxacan cheese. By using Pepper Jack cheese the chilies are already added for you. Cook the onion and Chorizo over a full spread of coals then move the bottom coals to a ring of 6 around the outside. Add the cheese then cover with 12-14 briquettes on the lid, you need to briefly cook this under high heat. Check it after 8-10 minutes, you don't want the cheese to overcook and separate. Spoon the soft and luscious cheese over soft flour tortillas or scoop it up with chips, either way, you will amaze your guests with this Mexican classic.
2 Chorizo sausages (about 1/4 lb.), casings removed
1/4 cup finely chopped onion
8 oz. Pepper Jack cheese, diced or shredded
8 oz. Mozzarella cheese, shredded
Lightly oil or spray an 8 inch dutch oven.
Break up Chorizo and saute with onions over a full spread of coals until sausage is brown and onions are soft and translucent.
Remove some of the coals, leaving 6 in a ring around the bottom of the oven.
Add cheeses. Cover oven and cook for 10 minutes with 12 coals on the lid until cheese is lightly browned and melted.
Serve hot with tortillas or tortilla chips.
|Brown Chorizo with onions|
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