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
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