Baked Chorizo Cheese Dip

Steps

• 1

  In a small bowl, add the tomato, chile, cilantro, and oregano and mix. Season with salt and let stand for 30 minutes.

  Ingredients

  • 1 Small tomato, chopped

  • 1  serrano chile, seeded, chopped

  • 2 Tablespoon fresh cilantro, chopped

  • 2 Tablespoon fresh oregano, chopped

  • As Needed Salt

• 2

  In a medium bowl, add the cheddar and Monterey Jack cheese, and toss with flour.

  Ingredients

  • 8 Ounce mild cheddar, grated

  • 8 Ounce Monterey Jack cheese, grated

  • 1 Tablespoon all-purpose flour

• 3

  In a medium saucepan over medium heat, cook the chorizo breaking it up with a wooden spoon until it begins to render, 1 minute.

  Ingredients

  • 1 Link fresh chorizo or hot Italian sausage, casing removed

• 4

  Add the onion and garlic and continue cooking until the chorizo is cooked through and onion is soft and translucent, about 5 minutes. Transfer the chorizo mixture to a small bowl and return the saucepan to the heat.

  Ingredients

  • 1/2 Cup red onion, finely chopped

  • 2  cloves garlic, minced

• 5

  Add the beer and simmer, stirring occasionally. Scrape up any browned bits. Whisking constantly, add the cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in the chorizo mixture.

  Ingredients

  • 1/2 Cup light beer

• 6

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 7

  Transfer saucepan contents to a medium Dutch oven and place directly on the grill grates. Close the lid and cook for 15-20 minutes until the top is lightly browned and bubbling.

• 8

  Remove the dip from the grill, top with the tomato and chile salsa, and serve with tortilla chips. Enjoy!

  Ingredients

  •  Tortilla chips, for serving