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Baked Chorizo Cheese Dip

Baked Chorizo Cheese Dip

By Traeger Kitchen

Dip into this gooey, melty cast-iron deep dish cheese dip. Sizzling, spicy chorizo, tomatoes, cilantro and onions are stirred into a creamy beer cheese blend and baked over applewood for the perfect touch of wood-fired infusion.

Prep Time

20 Min

Cook Time

1 Hrs

Pellets

Apple

Ingredients

Number of People Serving

6

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Units of Measurement:
main
1 Small Tomato, chopped
1 Chile, serrano chopped
2 Tablespoon cilantro, finely chopped
2 Tablespoon fresh oregano
8 Ounce Cheddar, mild grated
8 Ounce Monterey Jack Cheese, grated
1 Tablespoon all-purpose flour
4 Ounce Chorizo
1/2 Cup minced red onion
2 Clove garlic, minced
1/2 Cup Beer, light

Step

  • 1

    Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes.

  • 2

    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).

  • 3

    Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrape up any browned bits.

  • 4

    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.

  • 5

    When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes

    350 ˚F / 177 ˚C

    00:15

  • 6

    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.

    350 ˚F / 177 ˚C

    00:20

  • 7

    Serve with tortilla chips. Enjoy!

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