Hot Chorizo Fundido

Cheese dip! This Spanish style version with chorizo was my (Leigh’s) favorite dish on the table and couldn’t be simpler or quicker to make. The juicy Tempranillo was the perfect sip with this bite!

Serves 4

4 ounces dried chorizo, diced small
1/2 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
¼ teaspoon salt
1/2 pound Monterey Jack cheese, grated
Bread slices and red pepper strips for serving

Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.

In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.

Pre-heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes.