Place oven rack 4 in. from heat. Preheat broiler to HIGH. Heat 8-in. cast-iron skillet over medium-high heat. Add chorizo; cook for 3 to 4 minutes or until browned (165 degrees), stirring occasionally to break into crumbles. Transfer chorizo to bowl using a slotted spoon; reserve drippings in skillet.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
A quality chunk cheese will get the best melty results when guests start dipping into this cheesy lager-chorizo-pepper dip.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 oz. Hy-Vee Midwest Pork chorizo sausage | ||
| ½ c. Hy-Vee Short Cuts chopped tricolor bell peppers, plus additional for garnish | ||
| 1 tbsp. bottled chopped garlic | ||
| 1 (12-oz.) can Mexican lager-style beer | ||
| ½ (8-oz.) pkg. Hy-Vee mozzarella cheese chunk, shredded (1 cup) | ||
| 1 c. Taco Bell 7-layer cheese blend | ||
| ½ c. crumbled Cotija cheese | ||
| Fresh cilantro, for garnish | ||
| Hy-Vee stone ground restaurant style tortilla chips, for serving |
Things To Grab
- 8-in. cast-iron skillet
- Small bowl
Directions
Add 1/2 cup bell peppers and garlic to skillet with drippings; cook for 1 to 2 minutes or until bell peppers begin to soften, stirring occasionally. Remove skillet from heat; stir in beer. Return skillet to heat; cook over medium heat for 8 to 10 minutes or until most of the beer has evaporated.
Add mozzarella, 7-layer cheese blend and Cotija cheeses to skillet; stir to combine. Top with chorizo. Broil for 2 to 3 minutes until the cheese is melted and slightly golden. Garnish with additional bell peppers and cilantro, if desired. Serve with chips.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 440mg
- Total Carbohydrates: 4g
- Protein: 12g
Daily Values
0%
Iron 0%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 2%