Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 8 oz Mexican chorizo, casings removed (225g)
  • 1/2 medium white onion, finely chopped (approx. 1/2 cup or 75g)
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel) (283g)
  • 1/4 cup chopped fresh cilantro (optional) (15 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon smoked paprika (1.25 ml)
  • 8 ounces Oaxaca cheese, shredded (225g)
  • 4 ounces Asadero cheese, shredded (115g)
  • 2 ounces queso fresco, crumbled (55g)
  • 2 tablespoons milk or cream (30 ml)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  2. Add onion and jalapeño to the skillet and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes and green chilies, cilantro (if using), chili powder, cumin, and smoked paprika. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Reduce heat to low. Gradually add the shredded Oaxaca and Asadero cheeses, stirring constantly until melted and smooth. If the dip is too thick, add milk or cream until desired consistency is reached.
  5. Stir in crumbled queso fresco. Either serve immediately directly from the skillet, or for extra browning, broil briefly in the oven for 1-2 minutes (watch carefully to prevent burning). Serve hot with tortilla chips, vegetables, or warm tortillas.