Mexican cheese dip with roast chilli and chorizo

Mexican cheese dip with roast chilli and chorizo

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  • 4
  • Easy
  • 10 minutes
  • 5 minutes
  • Woolworths Paul Cluver Gewürztraminer 2016


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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