Touchdown Dip
Creamy, cheesy Touchdown Dip loaded with Mexican chorizo, green chiles and pepper Jack, then topped with fresh jalapeño, cilantro, tomatoes, pickled red onions and queso fresco. Perfect for game day, parties and entertaining.
Print Recipe
Ingredients
- 8 0z Mexican Chorizo removed from the casing
- 12 0z Can evaporated milk
- 1 lb White American Cheese
- 1 cup shredded pepper Jack cheese
- 3 4 oz cans diced green chiles, drained
- Sliced jalapeno chile, fresh cilantro, pickled red onions, crumbed queso fresco, tomatoes, for garnish
Instructions
- Heat a 10-inch cast-iron skillet over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
- Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
- Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.