- 12 oz. raw pork chorizo
- 2 T. chopped jalapeños, seeds removed
- 6 oz. chèvre (goat cheese), room temperature
- 12 oz. pepperjack cheese, shredded & divided
- 1 c. mixed chopped heirloom tomatoes
- 1 T. roasted green chiles
- 1 T. chopped fresh cilantro
- Corn tortilla chips, for serving
Preheat the oven to 400°F.
Cook and crumble the chorizo in a non-stick skillet over medium heat until cooked through, about 8 minutes. Add the jalapeños; cook for an additional minute. Add the chèvre and half of the pepperjack cheese and stir to combine. Remove from the heat.
Spread the warm mixture into an 9 x 7-inch baking dish. Sprinkle the remaining pepperjack cheese on top. Bake in the preheated oven for 15 to 20 minutes or until the top of the dip starts to brown.
To serve: top with mixed tomatoes tossed with roasted green chiles and chopped cilantro; serve with corn tortilla chips.
- Yields: 12 servings
- Preparation Time: 40 minutes
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