Ingredients
2 tbsp olive oil
½ red onion, diced
2 jalapeños deseeded and diced
4 garlic cloves, minced
1 - 2 lbs chorizo
2 tbsp flour
12 oz evaporated milk
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp chili powder
4 Roma tomatoes, diced
½ bunch cilantro, chopped
8 oz cheddar cheese, shredded
8 oz pepper jack cheese, shredded
16 oz velveeta queso blanco, cubed
Tortilla chips
Directions
Step 1
Add olive oil, jalapeños, red onion and garlic to hot skillet. Sauté for a couple of minutes and then add in your chorizo, remove from the casing if necessary.
2 tbsp olive oil
½ red onion, diced
2 jalapeños deseeded and diced
4 garlic cloves, minced
1 - 2 lbs chorizo
Step 2
Add in the flour, let this cook for a couple of minutes and then slowly stir in your evaporated milk and then the seasonings.
2 tbsp flour
12 oz evaporated milk
½ tsp garlic powder
½ tsp onion powder
½ tsp cumin
½ tsp chili powder
Step 3
Mix in the tomatoes and cilantro, save some for garnish.
4 Roma tomatoes, diced
½ bunch cilantro, chopped
Step 4
On low-medium heat you can slowly add in your cheese until fully melted. It is best to shred the cheese yourself, it tastes better and melts better.
8 oz cheddar cheese, shredded
8 oz pepper jack cheese, shredded
16 oz velveeta queso blanco, cubed
Step 5
Enjoy with some tortilla chips or Doritos. :)
