Chorizo Chile Con Queso Lite
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.
NotesDip 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 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.
Makes3 cups (720ml)
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionFamily Get-together, game day
Recipe Coursehors d'oeuvre, snack
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Taste and Texturecheesy, hot & spicy, meaty, spiced
Type of Dishdip/spread
- 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
Baked tortilla chips, roasted fingerling potatoes, crusty peasant bread, baked potato chips, taro root chips
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.
Transfer to a fondue pot set over an alcohol or Sterno flame to keep warm. Serve immediately.
2010 Diane Morgan