• BH&G 3430

    From Dave Drum@1:229/452 to All on Sun Jul 25 11:20:24 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chile & Chorizo Cheese Dip
    Categories: Pork, Cheese, Chilies, Dips, Vegetables
    Yield: 11 Servings

    8 oz Uncooked chorizo sausage
    1/3 c Thin sliced onion
    4 1/2 oz Can diced green chilies;
    - drained
    1/4 c Bottled roasted red sweet
    - peppers; drained, sliced
    1 lb Shredded Monterey Jack
    - cheese
    Tortilla chips or warm flour
    - tortillas

    In a 10" cast-iron skillet cook sausage over medium heat
    until cooked through. Remove sausage from skillet; drain
    off fat. In the same skillet cook onion over medium heat
    until tender, stirring frequently. Stir in chile peppers
    and roasted sweet peppers; cook until heated through.
    Remove onion mixture from skillet.

    In two 14 ounce au gratin dishes place 1 1/2 cups of
    shredded cheese in each dish. Gently press down cheese to
    form an even layer. Divide meat mixture among dishes.
    Sprinkle pepper mixture and remaining 1 cup of cheese
    over chorizo. Or arrange 3 cups of shredded cheese in an
    even layer in the hot skillet. Top with meat mixture.
    Sprinkle pepper mixture over all. Sprinkle with remaining
    1 cup of cheese.

    Bake in a 375ºF/190ºC oven for 10 to 15 minutes or until
    cheese is melted. Serve with tortilla chips or spoon dip
    into flour tortillas and roll up.

    Makes 10 to 12 servings.

    Better Homes & Gardens | January 2017

    MM Format by Dave Drum - 28 January 2017

    Uncle Dirty Dave's Archives

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