This was a super easy and delicious dip
.5 lb mexican style chorizo
small handful red onions
8 oz mixed cheddar & jack cheese
1 T butter
1 T flour (plus a bit)
milk (in some unmeasured quantity
Canned Peperoncini
Remove sausage from casing, cook with the red onions.
once cooked, remove, trying to leave the oil
In the same saucepan, melt butter, then add flour, to make a roux. Add milk and cheese and stir until combined.
In a small oven-safe thing, put in the chorizo, put the cheese mixture on top, and then cover with some chopped spicy peppers.
we then refrigerated it, only for timing reasons.
Bake at 375 degrees for about 5 minutes until warm, and then broil until bubbly. Serve immediately.
.5 lb mexican style chorizo
small handful red onions
8 oz mixed cheddar & jack cheese
1 T butter
1 T flour (plus a bit)
milk (in some unmeasured quantity
Canned Peperoncini
Remove sausage from casing, cook with the red onions.
once cooked, remove, trying to leave the oil
In the same saucepan, melt butter, then add flour, to make a roux. Add milk and cheese and stir until combined.
In a small oven-safe thing, put in the chorizo, put the cheese mixture on top, and then cover with some chopped spicy peppers.
we then refrigerated it, only for timing reasons.
Bake at 375 degrees for about 5 minutes until warm, and then broil until bubbly. Serve immediately.
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