Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You’re welcome.
Ingredients
- 7 ounces dried chorizo, diced small
- 1 jalapeño, seeded and finely chopped
- 2 tablespoons chopped cilantro
- 2 scallions, finely chopped
- ¼ teaspoon salt
- 1 pound Monterey Jack cheese, grated
- Sliced bread, if serving as sandwiches
- Extra virgin olive oil, if serving as sandwiches
- Tortilla chips, if serving as dip
- Lime wedges, if serving as dip
- Nutritional Information
Nutritional analysis per serving (4 servings)
843 calories; 59 grams fat; 29 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 45 grams protein; 159 milligrams cholesterol; 1776 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 sandwiches or 8 hors d’oeuvres servings
Preparation
- Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
- In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
- If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
- If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.
25 minutes
Dining and Cooking