Ingredients:

  • 8 oz (225g) Mexican chorizo, raw, casing removed
  • 1 tablespoon (15ml) olive oil (optional, if chorizo is very lean)
  • 1 (8 oz/225g) block cream cheese, softened
  • 1 cup (115g) shredded sharp cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 (10 oz/283g) can diced tomatoes with green chilies (like RoTel), drained thoroughly
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 2 tablespoons chopped fresh cilantro (optional)
  • Chopped green onions, for garnish

Instructions:

  1. In a skillet over medium heat, brown the chorizo, breaking it up with a spoon until fully cooked. Drain any excess grease.
  2. In a saucepan over low heat, soften cream cheese, stirring until smooth.
  3. Stir in cheddar cheese, Monterey Jack, and drained diced tomatoes. Continue stirring until cheese is fully melted and the mixture is smooth and combined.
  4. Stir in the cooked chorizo, garlic powder, and smoked paprika (if using). Mix well and heat through.
  5. Transfer to a serving dish. Garnish with green onions and/or chopped cilantro. Serve immediately, or keep warm in a slow cooker on low.