THREE-CHEESE CHORIZO DIP
Provided by Food Network
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
- Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
- Broil until the cheese is melted and golden brown. Serve with the baguette slices.
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- Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with spoon and stirring occasionally. Set aside.
- In another skillet, melt butter over medium heat and add onion. Add thyme, season with kosher salt and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and caramelized.
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- Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).
- Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
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