Perfect for a sharing appetizer, this cheesy dip is like a Mexican-style cheese fondue.
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|1. Heat oil in large Dutch oven set over medium heat; cook chorizo and onion over medium heat for 8 to 10 minutes or until chorizo is browned.|
|2. Toss shredded Cheddar and Monterey Jack with flour. Set aside.
3. Stir lager into chorizo mixture; bring to boil. Cook for about 5 minutes or until reduced by half. Reduce heat to medium; stir in soup.
|4. Add handfuls of cheese mixture to soup, stirring often, until incorporated. Simmer for 4 to 5 minutes or until cheese is melted and dip is thickened. (Makes 16 cups). Keep warm for service.|
- Spoon 2 cups (500mL) dip into 2-cup (500 mL) baking dish. Top with 2 tbsp (30 mL) sausage, 1 tbsp (15 mL) diced tomato, 2 tbsp (30 mL) green onions and 1 tbsp (15 mL) cilantro leaves. Serve with 1/2 bag tortilla chips.