Queso dip with chorizo cooked in adobo sauce
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious
- 20 minutes
- 20 minutes
- Rijks Chenin Blanc 2014
Ingredients
- For the queso dip:
- 100 g mature Cheddar, grated
- 100 g Cheddar, grated
- 1 T cornflour
- 1 shallot, finely chopped
- 1 cup milk
- 200 g chorizo, cut into chunks
- 4 T adobo sauce
- 1 ripe tomato, roughly chopped
- 4 T coriander, roughly chopped
- 1 red onion, finely chopped
Cooking Instructions
To make the queso dip, place the cheese and cornflour in a mixing bowl. Toss well to coat the cheese in the cornflour then transfer to a pan.
Add the shallot and milk – there should be just enough milk to cover the cheese. Place over a medium heat and simmer gently, stirring to form a smooth sauce.
Fry the chorizo in a pan over a low heat to render the fat. Once the fat has rendered, add the adobo sauce with some of the chipotle peppers from the adobo sauce and increase the heat to medium. Sauté the mixture for 2 minutes
When ready to serve, preheat the grill. Place the queso in an ovenproof serving dish, then grill for 5 minutes, or until bubbling.
Serve piping hot with the chorizo and adobo sauce. Garnish with the tomato, coriander and red onion.
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