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Chicken Chorizo Queso Flameado
Yield: 2-3
Brian Carson
Chef
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Chicken Chorizo Queso Flameado
1/2 pound
1/2 pound
Chorizo sausage, no casing
1 tablespoon
Smoked paprika
1 tablespoon
Apple Cider Vinegar
1/2 tablespoon
Cayenne powder
1/2 cup
Garlic, chopped
1 teaspoon
Oregano, dried
1/4 cup
Whole milk
1 cup
Mozzarella cheese, shredded
1 teaspoon
Flour
Tortilla chips
Cilantro, chopped for garnish
- Preheat the oven to 325°F.
- In a medium mixing bowl, add chicken, chorizo, paprika, apple cider vinegar, cayenne powder, garlic and oregano and mix together.
- Heat a medium skillet over medium-high heat, add butter and melt completely.
- Add chicken chorizo mix to the pan and cook for 3-5 minutes or until chicken is cooked through (165°F).
- Drain excess oil from chicken chorizo mixture.
- In a small sauce pan over medium-high heat, add milk and allow to come to a boil.
- Add in shredded cheese and stir for 5-7 minutes or until milk and cheese are completely blended together.
- Add flour and continue to mix for another 2-3 minutes and remove from heat.
- In a 6" cast iron pan or other small oven proof dish, add 1/4 of the chicken chorizo mixture, top with 1/4 of the cheese mixture and then do it all again alternating between the meat and cheese mixtures until the dish is filled almost to the top.
- Place the pan/dish in the oven for 5-7 minutes or until the cheese is bubbling.
- To brown the top of the dip, place under the broiler for a few minutes or until cheese is golden brown.
- Garnish with chopped cilantro and serve with tortilla chips.
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Chicken Chorizo Queso Flameado
Brian Carson
Chef
Yield: 2-3
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Chicken Chorizo Queso Flameado
1/2 pound
1/2 pound
Chorizo sausage, no casing
1 tablespoon
Smoked paprika
1 tablespoon
Apple Cider Vinegar
1/2 tablespoon
Cayenne powder
1/2 cup
Garlic, chopped
1 teaspoon
Oregano, dried
1/4 cup
Whole milk
1 cup
Mozzarella cheese, shredded
1 teaspoon
Flour
Tortilla chips
Cilantro, chopped for garnish
- Preheat the oven to 325°F.
- In a medium mixing bowl, add chicken, chorizo, paprika, apple cider vinegar, cayenne powder, garlic and oregano and mix together.
- Heat a medium skillet over medium-high heat, add butter and melt completely.
- Add chicken chorizo mix to the pan and cook for 3-5 minutes or until chicken is cooked through (165°F).
- Drain excess oil from chicken chorizo mixture.
- In a small sauce pan over medium-high heat, add milk and allow to come to a boil.
- Add in shredded cheese and stir for 5-7 minutes or until milk and cheese are completely blended together.
- Add flour and continue to mix for another 2-3 minutes and remove from heat.
- In a 6" cast iron pan or other small oven proof dish, add 1/4 of the chicken chorizo mixture, top with 1/4 of the cheese mixture and then do it all again alternating between the meat and cheese mixtures until the dish is filled almost to the top.
- Place the pan/dish in the oven for 5-7 minutes or until the cheese is bubbling.
- To brown the top of the dip, place under the broiler for a few minutes or until cheese is golden brown.
- Garnish with chopped cilantro and serve with tortilla chips.
