SERVINGS: 6
EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
STAND TIME: 1 MINUTE
TOTAL TIME: 26 MINUTES
MACROS:
Fat: 71%
Carbs: 8%
Protein: 21%
PER SERVING:
Calories: 465
Total Fat: 38 g
Total Carbs: 10 g
Net Carbs: 8 g
Fiber: 2 g
Sugar: 3 g
Sugar Alcohol: 0 g
Protein: 25 g
Ingredients
8 ounces Mexican-style chorizo, casings removed
½ cup chopped onion
6 cloves garlic, minced
3 jalapeños, seeded and chopped
½ cup chopped tomato
3 teaspoons ground cumin
¾ cup heavy whipping cream
3 cups grated Oaxaca cheese or mozzarella
¼ cup chopped fresh cilantro or parsley
1 large bell pepper, stemmed, seeded, and thickly sliced, for serving
8 stalks celery, cut into 3-inch pieces, for serving
Directions
HEAT a large saucepan over medium heat. Add the chorizo, onion, garlic, and jalapeños and cook, stirring, until chorizo is browned and cooked through, about 8 minutes. Add the tomato and cumin and cook, stirring, for 2 to 3 minutes. Stir in the cream.
Slowly add the cheese, a handful at a time, stirring continuously to keep it from seizing. When the cheese has almost completely melted, remove the pan from the heat. Cover and let rest for 1 minute to finish melting.
Sprinkle with the cilantro and serve with sliced bell peppers and/or celery for dipping.
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