Mexican cheese dip with roast chilli and chorizo
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- Abigail Donnelly
- 4
- Easy
- 10 minutes
- 5 minutes
- Woolworths Paul Cluver Gewürztraminer 2016
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
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.
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