 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
Dig into this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. âJulie Merriman, Cold Brook, New York Ingredients:
1 pound uncooked chorizo |
2 cups fresh or frozen corn, thawed |
1 large red onion, chopped |
1 poblano pepper, chopped |
8 ounces fresh goat cheese, crumbled |
2 cups cubed monterey jack cheese |
1 cup cubed pepper jack cheese |
1 large tomato, seeded and chopped |
3 green onions, thinly sliced |
blue corn tortilla chips |
Directions:
1. Crumble chorizo into a 10-in. ovenproof skillet; add the corn, red onion and pepper. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Stir in the cheeses.
2. Bake at 350° for 14-16 minutes or until bubbly. Sprinkle with tomato and green onions. Serve with chips. Yield: 6 cups.
|
|