Queso-Dip

QUESO-DIP

6 oz. fresh Mexican chorizo (about 2 links)
1 Tbsp. olive oil
2 Tbsp. flour
1 cup whole milk
1/4 tsp. ground cumin
1/8 tsp. ground nutmeg
Kosher salt and freshly ground black pepper, to taste
2 cups Mexican Style Finely Shredded Four Cheese
1/2 medium Vidalia onion, sliced
1 medium red pepper, sliced
2 green onions plus extra for garnish, chopped
1/4 tsp. paprika

Remove casings from chorizo. (If using the harder cured chorizo, slice into chunks and chop in food processor.) Cook chorizo in a large pan with olive oil over medium-high heat for about 5 minutes. Add flour to the pan and stir to make a roux. Gradually add milk while stirring with a whisk to avoid lumps. Add cumin, nutmeg, salt and pepper then simmer for 2-3 minutes. Add cheese and stir until fully melted. Cover and keep warm. Set cast iron griddle pan over high heat. Brush onions and peppers with a little oil and grill 2-3 minutes so they are nicely charred. Season with salt and pepper. Transfer to a cutting board and roughly chop vegetables. Fold into the cheese mixture along with green onions and stir. Garnish with paprika and more green onions. Serve with crackers. Makes 20 servings.

Recipe from Kraft