Subj : BH&G 3430
To   : All
From : Dave Drum
Date : Sun Jul 25 2021 11:20:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile & Chorizo Cheese Dip
 Categories: Pork, Cheese, Chilies, Dips, Vegetables
      Yield: 11 Servings
 
      8 oz Uncooked chorizo sausage
    1/3 c  Thin sliced onion
  4 1/2 oz Can diced green chilies;
           - drained
    1/4 c  Bottled roasted red sweet
           - peppers; drained, sliced
      1 lb Shredded Monterey Jack
           - cheese
           Tortilla chips or warm flour
           - tortillas
 
  In a 10" cast-iron skillet cook sausage over medium heat
  until cooked through. Remove sausage from skillet; drain
  off fat. In the same skillet cook onion over medium heat
  until tender, stirring frequently. Stir in chile peppers
  and roasted sweet peppers; cook until heated through.
  Remove onion mixture from skillet.
  
  In two 14 ounce au gratin dishes place 1 1/2 cups of
  shredded cheese in each dish. Gently press down cheese to
  form an even layer. Divide meat mixture among dishes.
  Sprinkle pepper mixture and remaining 1 cup of cheese
  over chorizo. Or arrange 3 cups of shredded cheese in an
  even layer in the hot skillet. Top with meat mixture.
  Sprinkle pepper mixture over all. Sprinkle with remaining
        1    cup of cheese.
  
  Bake in a 375ºF/190ºC oven for 10 to 15 minutes or until
  cheese is melted. Serve with tortilla chips or spoon dip
  into flour tortillas and roll up.
  
  Makes 10 to 12 servings.
  
  Better Homes & Gardens | January 2017
  
  MM Format by Dave Drum - 28 January 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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