This is another kernel of genius a la Melissa Clark at NYTCooking. This recipe is perfect for a chilly fall afternoon, or for a warm, lively gathering of friends!
The true beauty of this recipe is in its flexibility: it can be served as sandwiches or as a dip, as shown above.
Ingredients:
7 ounces dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
¼ teaspoon salt
1 pound Monterey Jack cheese, grated
Sliced bread, if serving as sandwiches
Extra virgin olive oil, if serving as sandwiches
Tortilla chips, if serving as a dip
Lime wedges, if serving as a dip
FIRST: Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
THEN: In a medium bowl, mix the jalapeño, cilantro, scallions, and salt. Add the cheese and toss well. If serving as a dip, skip to "FINALLY, FOR DIP".
FINALLY, FOR SANDWICHES: Drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to the toaster oven and toast until bubbling.
FINALLY, FOR DIP: If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.
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