Creamy Chorizo Queso Dip

Ingredients

• 1 tablespoon olive oil
• 8 ounces fresh chorizo or spicy sausage, casing removed
• 2 cloves garlic, minced
• 1/2 sweet onion, diced
• 1 poblano pepper, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 1 Roma tomato, diced
• 1 (8-ounce) package shredded Monterey Jack cheese
• 1 (8-ounce) package shredded Pepper Jack cheese
• Kosher salt and freshly ground black pepper, to taste.
• 1 cup chopped fresh cilantro leaves, divided
• 1/4 cup pickled jalapeno peppers

Directions

• 1.

  Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler.

• 2.

  Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate.

• 3.

  Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes.

• 4.

  Whisk in flour until lightly browned, about 1 minute.

• 5.

  Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes.

• 6.

  Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro.

• 7.

  Place into oven and broil until golden brown, about 2-3 minutes.

• 8.

  Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.