Perfect for a sharing appetizer, this cheesy dip is like a Mexican-style cheese fondue.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|olive oil||15 mL||1 tbsp|
|raw chorizo sausage, removed from casings (about 4 sausages)||500 g||1 lb|
|diced onion||375 mL||1 1/2 cups|
|shredded Cheddar cheese||681 g||1 1/2 lbs|
|shredded Monterey Jack cheese||454 g||1 lb|
|all-purpose flour||15 mL||1 tbsp|
|lager||500 mL||2 cups|
Campbell’s Verve Roasted Poblano and White Cheddar Soup with Tomatillos
1 pouch (1.81 kg)
1 pouch (4 lb)
|crumbled cooked chorizo sausage||375 mL||1/2 lb|
|diced tomatoes||175 mL||3/4 cup|
|sliced green onions||250 mL||1 cup|
|fresh cilantro leaves||175 mL||3/4 cup|
|tortilla chips||4 bags (275 g each)||4 bags (275 g each)|
|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.