Ingredients

The following ingredients have 4 Servings
  • 8 oz chorizo (casings removed, crumbled)
  • Olive oil (as needed)
  • 1/2 cup onion (chopped )
  • 1 tsp garlic (minced (or equivelant Gourmet Garden Garlic))
  • 5 tsp all-purpose flour
  • 1/2 cup white wine
  • 1/4 cup pickled jalapeno (chopped, plus 1 tablespoon pickling juice)
  • 3/4 cup milk
  • 8 oz Monterey Jack cheese (shredded)
  • 8 oz whole-milk mozzarella (shredded)
  • Tortilla Chips or soft flour tortillas for dipping

Instruction

  • In a skillet brown the Chorizo, breaking it up with a spatula until it's cooked and crumbled. Remove to a paper towel lined plate to drain.
  • Add a tsp of olive oil to the skillet and toss in the onions. Stir and cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant (30 seconds).
  • Sprinkle in the flour over the onions and garlic, stir and cook until flour starts to brown (about 1 minute).
  • Pour in cooking wine and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes.
  • Gradually add the milk, whisking, and bring to a gentle boil until thickened (about 1 minute). Add the cheeses and reduce the heat to low.
  • Cook, stirring frequently, until the cheese fully melts, (about 3 minutes). Stir in the reserved chorizo. Transfer to a serving dish, or into a mini crock pot, or fondue pot. Serve with chips or soft flour tortillas. Enjoy!