← Back to Search Results
sauteeing Mexican
Chorizo Chile Con Queso Lite

Photo by: Sheri Giblin
Comments: 0
 

Recipe

This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a boxed loaf; it’s a flavorful, reduced-fat Mexican cheese blend.

Yield: Makes 3 cups (720ml)

Ingredients

  • 2 oz (55g) bulk pork chorizo (see Notes)
  • ½ cup (70g) diced white onion
  • 1 cup (192g) diced fresh tomato
  • 2 anaheim chiles, diced (see Notes)
  • 1 tbsp diced canned chipotle chiles in adobo (see Notes)
  • 2 cups (225g) shredded reduced-fat Mexican cheese blend
  • 1 cup (240ml) low-fat (l %) milk
  • 2 tbsp reduced-fat sour cream
  • 2 tbsp thinly sliced green/spring onions, including green tops
  • 2 tbsp chopped cilantro/fresh coriander leaves

Directions

Baked tortilla chips, roasted fingerling potatoes, crusty peasant bread, baked potato chips, taro root chips

1. In a 3-qt (3-L) saucepan over medium heat, sauté the chorizo stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, tomato, and both varieties of chiles. Sauté, stirring frequently, until the onion softens, about 3 minutes. Turn the heat to medium-low and add the cheese, stirring constantly, until the cheese melts, about 2 minutes. Add the milk and sour cream and stir until heated through. Stir in the green/spring onions and cilantro/fresh coriander.

2. Transfer to a fondue pot set over an alcohol or Sterno flame to keep warm. Serve immediately.

Notes

Dip Do-Ahead: This dip can be prepared 1 day in advance. Let cool, transfer it to a coveted container, and refrigerate. Reheat in a sauce pan and then transfer to a fondue pot for serving.

Chorizo:

Chorizo is a Mexican sausage made from highly seasoned, coarsely ground pork. Garlic and powdered red chiles dominate its flavor. Chorizo is sold either in links or in bulk. For the recipes in this book, buy bulk chorizo if available, otherwise, remove the casing from link sausages before browning. Look for Mexican chorizo, which is made from fresh pork. Spanish chorizo, though equally delicious, is made from smoked pork: it is not the type I refer to when I call for “chorizo” in the dip recipes. Though chorizo is not a low-fat ingredient, in small quantities it packs a lot of flavor, which is why I use it in moderation.

Handling and Cutting Fresh Chiles:

Buy disposable surgical gloves at the pharmacy and wear them when you work with chiles. They will keep the caustic compound (capsaicin) naturally present in chiles from irritating your skin-and from burning your eyes if you accidentally rub them after handling chiles.

Chipotle Chiles in Adobo:

Chipotle chiles are smoked dried jalapeños that are canned in adobo (a sauce made from ground chiles, herbs, and vinegar). Look for them stocked with other Mexican foods in super markets.


© 2010 Diane Morgan
 

Nutritional Information

Nutritional information is provided by the author.

Serving Size: 2 tbsp
Calories: 49
Fat: 3.2g
Sat: 1.6g
Mono: 1g
Poly: 0.2g
Protein: 3g
Carb: 2g
Fiber: 0g
Chol: 9mg
Iron: 0.1mg
Sodium: 114mg
Calc: 123mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
amor-y-tacos Amor Y Tacos
by Deborah Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
food-to-live-by Food to Live By
by Myra Goodman
lucid-food Lucid Food
by Louisa Shafia
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?