Welcome to #SundaySupper, where our wonderful theme this week is… Football Food!!! Very near and dear to my heart – in fact, I happily watched Houston beat OU yesterday, woohoo! (I hate OU. It’s a Texas thing).
Anywho, when I think of football food, a spicy, Tex-Mex-y, cheesy dip is pretty much the ONLY thing that comes to mind. Growing up in Texas, obviously football was huge, there was always a game on every weekend, and to my young, impressionable mind, it was like queso = watching football in the den. Period. So, of course I have to make a queso for today’s Sunday Supper, right?
This particular queso is amazing, addictive, awesome, and incredibly spicy as written. You start by roasting jalapenos at a very high oven heat (recipe instructs roasting at 500 F, but if that makes your smoke alarm go off too, you can totally roast them at 450 F with no problems). Then you brown lovely, fatty, flavorful chorizo in a cast-iron skillet, add some onion, then you add the roasted jalapenos, some canned diced tomatoes and melty processed cheese product (no real cheese here, people. It just won’t do.) Once the “cheese” is melted (ha! Sorry!) you dice up an entire fresh jalapeno, seeds, ribs and all, and add it to the queso once you’ve turned off the heat. Yeah, it’s freakin’ spicy! But sooooo delicious. And if you want, you can totally leave off that last step with the fresh chile to tame the spice level. It’ll still be amazing!
Enjoy this perfect football-watching queso dip! And be sure you check out the rest of my Sunday Supper crew!
Source: slightly adapted from Cravings by Chrissy Teigen
6 large jalapenos, divided
1 tbs olive oil
½ lb. fresh Mexican chorizo, casings removed
¾ cup diced onion
1 (10 oz.) can diced tomatoes with green chiles, with juices
1 lb. processed cheese product, such as Velveeta
Tortilla chips, for serving
Preheat your oven as high as it will go without angering your smoke detector – up to 500 F but 450 F is fine too.
Halve and seed 5 of the jalapenos. Toss with olive oil in a bowl to coat, then arrange on a small, foil-lined baking sheet, skin-side up. Roast until blistering and getting dark, about 15 minutes. Cool until you can handle them, then thinly slice or chop, discarding the stems. Set aside. Finely mince the remaining raw jalapeno, seeds, ribs and all. Set aside.
In a 10 or 12 inch cast iron skillet* cook the chorizo over medium-high heat, breaking up the meat with a wooden spoon until browned and no traces of pink remain. Add the onion and cook until softened. Stir in the tomatoes, with their juices, and the roasted jalapenos. Then add the Velveeta. Reduce the heat to medium-low and stir until the “cheese” melts, 2-3 minutes. Turn off the heat, add the raw jalapeno and stir until mixture is perfectly smooth. Serve with tortilla chips.
*I made this twice, once using a 12” skillet and the other time using a 10” skillet. It really doesn’t matter which one you use. The 12” is easier during the cooking process (more room) but the queso cools much faster this way after you serve it. With the 10” you have to be more careful while you stir during cooking (less space) but it’s better for serving. Your choice.
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