Categories: Appetizers

Ingredients

• 6 large jalapenos
• 1 tbsp vegetable oil
• 1/2 lb. fresh Mexican chorizo, casings removed
• 3/4 cup diced onion
• 3/4 cup diced tomato
• 1 lb. Velveeta, cubed

Directions

1. Preheat oven to 500.

2. Halve and seed 5 of the jalapenos, toss with the vegetable oil in a bowl and arrange on a small baking sheet, skin-side up. Roast until very dark, about 15 minutes. Cool and finely chop. Finely mince the remaining raw jalapeno, seeds and all.

3. In a heavy skillet, cook the chorizo and onion over medium-high heat, breaking up the meat with a wooden spoon, until the onions soften and the meat browns, 7 to 9 minutes. Stir in the tomato and roasted jalapenos, then add the Velveeta. Reduce the heat to medium-low, cover, and heat until melty, 2 to 3 minutes. Add the raw jalapeno and stir until the mixture is smooth.

4. Stir and enjoy with tortilla chips or whatever you want to dunk in there.

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