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Categories:Viewed: 94 - Published at: 5 years ago
Ingredients
- 2 oz (55g) bulk pork chorizo (see Notes)
- 1/2 cup (70g) diced white onion
- 1 cup (192g) diced fresh tomato
- 2 anaheim chiles, diced (see Notes)
- 1 tbsp diced canned chipotle chiles in adobo (see Notes)
- 2 cups (225g) shredded reduced-fat Mexican cheese blend
- 1 cup (240ml) low-fat (l %) milk
- 2 tbsp reduced-fat sour cream
- 2 tbsp thinly sliced green/spring onions, including green tops
- 2 tbsp chopped cilantro/fresh coriander leaves
Method
- Baked tortilla chips, roasted fingerling potatoes, crusty peasant bread, baked potato chips, taro root chips
- In a 3-qt (3-L) saucepan over medium heat, saute the chorizo stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes.
- Add the onion, tomato, and both varieties of chiles.
- Saute, stirring frequently, until the onion softens, about 3 minutes.
- Turn the heat to medium-low and add the cheese, stirring constantly, until the cheese melts, about 2 minutes.
- Add the milk and sour cream and stir until heated through.
- Stir in the green/spring onions and cilantro/fresh coriander.
- Transfer to a fondue pot set over an alcohol or Sterno flame to keep warm.
- Serve immediately.
