Wild Idea Buffalo Chorizo Queso Dip

Serves 8-10

1 Tbs. vegetable oil
10 oz. Wild Idea Buffalo Chorizo
1 cup diced onion
6 oz. sharp cheddar (grated)
6 oz. Mexican “Quesadilla” cheese (grated)
4 oz. Monterey Jack cheese (grated)
1 Tbs. cornstarch
¼ tsp. cayenne
¼ tsp. chipotle chile powder
1 ½ tsp. kosher salt
2 ½ cups half and half
2 Tbs. chopped fresh cilantro leaves

Preparation

Place cheeses in a bowl and toss with cornstarch until evenly coated. Set aside.

Heat oil in a large skillet over medium high heat. Add chorizo and cook, stirring and

breaking up with a spoon, until browned and cooked through.  Add onion and cook stirring occasionally until the onions have softened.  Stir in garlic and cook about 30 seconds, set aside. Stir in half and half and bring to a boil.  Reduce heat to low and add in cheese. Stir constantly until cheese is melted.  Add cayenne, chile powder and salt and cilantro.  Transfer to a bowl and serve immediately.