Phew…the Halloween party was a huge success, and I have great photos and video to submit for the contest I am entering. That’s my way for apologizing for a recent lack of posting – I know that’s taboo for a blogger. I have promised guests that I will post all recipes (with the exception of deviled eggs because I can’t commit to a recipe – I base them on taste), so I am starting with one of the appetizer dishes I served. I don’t have in-process pictures, but this is really straightforward, so I will just post the recipe. I served this in a sugar pumpkin (instructions follow), but this would be delicious any time of year and could be cooked in any ovenproof baking dish. You can adjust the spice, but I think this was perfect. Reviewers commented that the dip was like a combination of tacos with con queso. (Serves 12-15 as an appetizer).
- 1 Lb. Ground Chorizo Sausage*
- 4 Cups Shredded Chihuahua Cheese (can substitute mozzerella)
- 2 Cups Mexican Cheese Blend (4 Cheese blend – NOT Taco cheese because it contains spices)
- 1 Jalapeno Pepper (remove seeds and membranes for less heat) – finely chopped
- 4 Oz. Can of Chopped Green Chiles
- 1 tsp. Ground Cumin
- 1/2-1 tsp. Cayenne Pepper
- 1/4 Cup of Flour
- 2-3 Cups Chicken Broth
- Chopped Fresh Cilantro – for garnish
*If you can’t find loose ground chorizo, you can substitute chorizo that is cased – just chop it into small pieces. You could also substitute regular breakfast sausage, but you will have to increase your Mexican spices.
Preheat the oven to 375 degrees.
In a medium saute pan, cook chorizo over medium to high heat, breaking it up as it cooks. Drain off excess fat from the pan. Add jalapeno, green chiles and spices to pan, and cook until jalapeno is tender. Add flour and cook until the flour starts to brown (3-5 minutes). Add 2 cups of chicken broth and bring to a boil. Reduce the heat to medium and stir in all of the cheese, stirring until the cheese is thoroughly melted. Check the consistency and, if necessary, add additional chicken broth to thin the dip- the dip should have a creamy texture. Pour cheese mixture into a baking dish (use a baking dish you would serve out of) or an oven-proof bowl. Bake for 20-30 minutes until bubbling and golden brown on top. Garnish with chopped cilantro and serve with tortilla chips.
If you would like to serve out of a pumpkin, cut the top off of a 3 Lb. sugar pumpkin and remove the seeds and pulp from the pumpkin. Place the pumpkin on a baking dish, fill with the con queso, cover with foil and bake at 375 degrees for 45 minutes to 1 hour (until pumpkin starts to brown and become tender). Do not overcook, or your pumpkin will be too soft to move to a serving plate. Remove foil and bake for another 10-20 minutes until cheese dip is bubbling and browned on top.