On this episode of our “What’s Cooking?” Chef Dave makes a chorizo fundido! Everyone makes a buffalo chicken dip for parties, but not everyone does this.
This is just one of many uses for chorizo, and a refreshing change from the typical dips you may find at a holiday party, watch party, or just a snack at home.
For those that want to print & try this recipe you can take it from below:
- 8-10 ounces – Chorizo
- 2 Jalapenos, diced
- 1/2 cup – Green onion, light parts sliced
- 2 Poblano Chillies, diced
- 1 Red bell pepper, diced
- 8 ounces – Montery Jack, shredded
- 4 ounces – Sharp cheddar, shredded
- 6-8 ounces – Cream cheese, softened
- 1/4 cup – Sour cream
- OPTIONAL: Additional green onion to garnish
NOTES: You can use slightly more chorizo or cream cheese then I did to make the dip meatier or creamier. It’s also recommended to shred the cheeses yourself, since per-shredded cheeses tend to not melt as well.
- Preheat oven to 450˚
- Add chorizo, green onion, & diced pepper to skillet.
- Cook on medium-high heat until brown & peppers are barely cooked through, while breaking up the chorizo.
- Add in cream cheese and mix, then add other cheeses and sour cream. Mix until combined.
- You can do this in the skillet or in a separate bowl. If done in a bowl add the cream cheese, then the sausage, then the remaining ingredients.
- Transfer to an oven-safe dish and put in the oven for 5 minutes, or until browned.
Let us know what you think, and how it went if you decided to make it yourself. I’m also always willing to try new things, so feel free to email recipe recommendations to firstname.lastname@example.org.