Ingredients
  • 8   ounces 
    uncooked chorizo sausage
  • 1/3  cup 
    thinly sliced onion (1 small)
  • 1  4 1/2 ounce can 
    diced green chile peppers, drained
  • 1/4  cup 
    bottled roasted red sweet peppers, drained and sliced
  • 1   pound 
    shredded Monterey Jack cheese
  •  
    Tortilla chips or warm flour tortillas
Directions
1.
In a 10-inch cast-iron skillet cook sausage over medium heat until cooked through. Remove sausage from skillet; drain off fat. In the same skillet cook onion over medium heat until tender, stirring frequently. Stir in chile peppers and roasted sweet peppers; cook until heated through. Remove onion mixture from skillet.
2.
In two 14-ounce au gratin dishes place 1-1/2 cups of shredded cheese in each dish. Gently press down cheese to form an even layer. Divide meat mixture among dishes. Sprinkle pepper mixture and remaining 1 cup of cheese over chorizo*. Or arrange 3 cups of shredded cheese in an even layer in the hot skillet. Top with meat mixture. Sprinkle pepper mixture over all. Sprinkle with remaining 1 cup of cheese.
3.
Bake in a 375 degree oven for 10 to 15 minutes or until cheese is melted. Serve with tortilla chips or spoon dip into flour tortillas and roll up. Makes 10 to 12 servings.
Make Ahead Tip
  • *Note: If you like, cover and chill for up to 4 hours. Bake as directed above.
Nutrition information
Per Serving: cal. (kcal) 276, Fat, total (g) 22, chol. (mg) 60, sat. fat (g) 12, carb. (g) 2, Monosaturated fat (g) 8, Polyunsaturated fat (g) 1, fiber (g) 0, sugar (g) 0, pro. (g) 17, vit. A (IU) 340, vit. C (mg) 14, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 1, sodium (mg) 552, Potassium (mg) 142, calcium (mg) 353, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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