CREAMY CHORIZO QUESO DIP

· 1 tablespoon olive oil

· 8 ounces fresh chorizo or spicy sausage, casing removed

· 2 cloves garlic, minced

· 1/2 sweet onion, diced

· 1 poblano pepper, minced

· 2 tablespoons all-purpose flour

· 1 1/4 cups whole milk

· 1 Roma tomato, diced

· 1 (8-ounce) package shredded Monterey Jack cheese

· 1 (8-ounce) package shredded Pepper Jack cheese

· Kosher salt and freshly ground black pepper, to taste.

· 1 cup chopped fresh cilantro leaves, divided

· 1/4 cup pickled jalapeno peppers

DIRECTIONS:

1. Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler.

2. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate.

3. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes.

4. Whisk in flour until lightly browned, about 1 minute.

5. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes.

6. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro.

7. Place into oven and broil until golden brown, about 2-3 minutes.

8. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.