1 tbsp olive oil
1 pkg (4 oz) Campofrio Diced Chorizo
1/2 small onion, finely chopped
1/2 jalapeño pepper, seeded and finely diced
1 clove garlic, minced
1 tsp finely chopped fresh thyme
3/4 cup (6 oz) Spanish lager (such as Estrella)
5 oz shredded Cheddar cheese
4 oz shredded Monterey Jack cheese
1 1/2 tsp all-purpose flour
1 green onion, sliced
1 bag (10 oz) tortilla chips
Prep Time: 10 minutes
Cook Time: 15 minutes
Heat oil in saucepan set over medium heat; cook half the chorizo, onion, jalapeño, garlic and thyme for 4 to 5 minutes or until chorizo is golden and vegetables are soft. Slowly pour in beer; cook until liquid is reduced by half.
Reduce heat to low. Toss together Cheddar, Monterey Jack and flour. Stir in cheese, a handful at a time, until cheese is completely melted before adding another handful. (Cheese should melt but not boil; remove pan from heat if necessary.) Garnish with remaining chorizo and green onion. Serve with tortilla chips.
Tip: Substitute chopped fresh parsley or cilantro for green onion if desired.
Tip: Alternatively, serve the dip with cubes of fresh rustic bread like a fondue.