Friday, January 3, 2014

Black-Eyed Pea Queso Dip

Source: Homesick Texan
Yield: 8 servings

1/2 pound Mexican chorizo, removed from any casing
1/4 medium onion, diced
2 cloves garlic, minced
3 roasted jalapeƱos, seeds and stems removed, diced
1 roasted ancho pepper, seeds and stems removed, diced
16oz frozen chopped spinach, cooked per package directions but without the added water
2 cups cooked black-eyed peas, drained or one 15-ounce can of black-eyed peas, drained
8 ounces cream cheese, cubed
4 cups shredded Machego cheese (16 ounces)
1/2 cup heavy cream
1 teaspoon lemon juice
1/2 cup chopped cilantro
Salt to taste
Tortilla chips

Preheat the oven to 375 degrees. In a large oven-proof skillet, such as a cast iron skillet, heat the Mexican chorizo and onion on medium low. Add the garlic to the pan after about 3 minutes. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.

Stir into the skillet the diced peppers, black-eyed peas and spinach. Evenly distribute on top the cubed cream cheese and shredded cheese then pour in the cream. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lemon juice. Garnish with chopped cilantro and add salt to taste. Serve with tortilla chips.

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