Dig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
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
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses.
- Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
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