Shopping List
500g Chorizo Verde Fuge Sausage ground
1 tablespoons olive oil
1 yellow or white onion, peeled and diced
2 cloves garlic, peeled and minced
2 ripe tomatoes, diced and drained of juices
1/2 cups heavy cream
1 cup grated Monterey Jack Cheese
1 cup grated Old Cheddar Cheese
2 teaspoons cornstarch
Freshly ground pepper, to taste
OPTIONAL – for extra heat 1 jalapeno or serrano pepper, seeds and ribs removed, finely chopped
Directions
Heat 1 tablespoon oil in a large stockpot over medium heat. Add onions, and garlic. Add sausage meat and cook 3-5 minutes or until browned, breaking up lumps.
Add tomatoes (and jalapeno or serrano pepper if you choose) and cook for an additional 3 minutes.
Add cream, Monterey Jack and Cheddar cheese. Cook over low heat, stirring frequently for 3 minutes or until cheeses melt and are bubbly.
Combine cornstarch and 1 tablespoon cold water in a small bowl and stir to dissolve cornstarch. Add mixture to dip and bring to a simmer, stirring constantly. Cook over low heat for 1 or 2 minutes or until dip thickens. Season to taste with ground pepper.
Serve with tortilla chips.
