Tailgate dip

• 总时间: 22 minutes

配料

8 oz. fresh Mexican chorizo, casings removed

1 (12-oz.) can evaporated milk

1 lb. white American cheese, chopped or torn

1 cup shredded pepper Jack cheese (about 4 oz.)

3 (4-oz.) cans diced green chiles, drained

Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish

Tortilla chips and green hot sauce (such as El Yucateco), for serving

步骤

Heat a 10-inch cast-iron skillet over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.

Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.

Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.