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Mexican cheese dip with roast chilli and chorizo

Cheese recipes

Mexican cheese dip with roast chilli and chorizo

5 minutes

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Mexican cheese dip with roast chilli and chorizo

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

30 g red birds eye chilli
150 g chorizo
1 T smoked paprika
1 T smoked chilli flakes

For the cheese sauce:

2 T butter
2 T flour
1 cup milk
300 g mozzarella, grated
20 g spring onions, sliced

Method

Heat a pan until smoking, add the chilli, cover with a lid and blacken.
Remove the casing from the chorizo, break into pieces and fry in a little olive oil until crisp. Add the smoked paprika, chilli flakes and blackened chillies.
To make the cheese sauce, melt the butter in a saucepan over a medium heat. Whisk in the flour until smooth. Gradually add the milk, whisking continually until the mixture thickens. Add the mozzarella and stir until the cheese melts, then remove from the heat.
Place the cheese into an ovenproof dish and grill until bubbly and golden.
Scatter over the chorizo and spring onions to serve.

Cook's note: Serve as a dip or as a side for vegetables.

Discover more dip recipes here.