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.
A quality chunk cheese will get the best melty results when guests start dipping into this cheesy lager-chorizo-pepper dip.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 45mg
- Sodium: 440mg
- Total Carbohydrates: 4g
- Protein: 12g