Spanish Gardens Chorizo Queso

Queso + Spanish Gardens Tortilla Chips are a match made in heaven.

Ingredients:

1 tablespoon olive oil
8 ounces ground chorizo
2 cloves garlic, minced
1/2 sweet onion, diced
1 can hatch chiles, diced
2 tablespoons all-purpose flour
1 3/4 cups whole milk
1/4 cup diced tomatoes
1 (8-ounce) package shredded Monterey Jack cheese
1 (8-ounce) package shredded Pepper Jack cheese
kosher salt and freshly ground black pepper, to taste
1 cup chopped fresh cilantro leaves, divided
1/4 cup pico de gallo

Instructions:

Preheat oven to broil on high. Arrange an oven rack 3 inches from the broiler.

Heat olive oil in a large cast-iron skillet over medium heat. Add chorizo and cook until browned, about 5-8 minutes, making sure to crumble as it cooks. Drain excess fat and transfer to a paper towel-lined plate. Set aside.

Add garlic, onion, and pepper to the skillet. Cook, stirring frequently until onions have become translucent, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute.

Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. 

Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro.

Place into oven and broil until golden brown, about 2-3 minutes.

Serve immediately with remaining chorizo and cilantro, garnished with pico de gallo. Serve with Spanish Gardens Tortilla Chips for dipping.