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Discussion Starter · #1 ·
I got this recipe from a Traeger recipe email I received, it sounds really good......

Baked Chorizo Cheese Dip

Ingredients:
1 Small Tomato, Chopped
1 Serrano Chile, Seeded & Chopped
2 Tbsp Fresh Mexican Oregano (substitute regular Oregano), Chopped
2 Tbsp Fresh Cilantro, Chopped
8 oz Mild Cheddar Cheese, Grated
8 oz Monterey Jack Cheese, Grated
1 Tbsp All Purpose Flour
1 (4 oz) Link Fresh Chorizo or Hot Italian Sausage, Casing Removed
½ Cup Red Onion, Minced
2 Cloves Garlic, Minced
½ Cup Light Beer

Preparation:
Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes.
Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render (about 1 minute). Add onion and garlic and continue cooking until chorizo is cooked and onion is soft and translucent (about 5 minutes). Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrap up any browned bits. Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Transfer saucepan contents to a medium dutch oven and place directly on the grill grate. Cook 15-20 minutes until the top is lightly browned and bubbling.

If you don’t have a pellet grill I suspect you could just finish this in your oven as well, you just won’t get that smokey flavor. Possibly add a bit of liquid smoke to achieve this.

Serve with tortilla chips. Enjoy!
 

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Discussion Starter · #4 ·
Bumping to the top....................

Really good on game day...........

Enjoy
 

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This is a different sort of recipe Jeff. Looks really good. There used to be a little market -- maybe Barbur and Multnomah? -- that had a great meat counter and really excellent chorizo. Probably not there anymore.
 

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Lots of Portuguese in California Central Valley where grandparents had ranch. Turlock even has Portuguese mass. So, got the Portuguese version of albondigas soup In some restaurants. Love it. Wife‘s grandfather was from Azores, but married northern Italian, who did not teach wife’s mom to cook, so don’t get these dishes at home.
 
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