Tres Agaves,; San Francisco
Chef Joseph Manzare and the Tres Agaves staff take regular trips to distilleries in Jalisco, Mexico (tequila capital of the world). They start most of their meals with queso fundido, Mexico's version of cheese fondue.
Great Party Dips
1 fresh chorizo (about 4 ounces)
1 teaspoon canola oil
1/2 cup fresh or thawed frozen corn kernels
1/2 medium Anaheim chile or 1 jalapeño, seeded and thinly sliced crosswise
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
Tortilla chips or warm corn tortillas, for serving
How to Make It
Preheat the oven to 400°. On a rimmed baking sheet, roast the chorizo for about 15 minutes, until browned and cooked through. Let cool, then coarsely chop.
In a small skillet, heat the oil. Add the corn and chile and cook over moderately high heat until browned in spots, about 3 minutes. Remove from the heat and stir in the chorizo. Season with salt.
Spray a 6-inch cast-iron skillet or small enameled cast-iron casserole with vegetable oil cooking spray. Heat the skillet in the oven for 5 minutes, until hot. Sprinkle half of the Monterey Jack and cheddar in the skillet, top with the chorizo mixture and sprinkle with the remaining cheese. Bake for about 5 minutes, until the cheese is melted and bubbly around the edge. Serve at once, with tortilla chips.
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