Thursday, January 18, 2024

Ep 80-82 Frozen in Fear- The true story of surviving the shadows of death by Jane Carson-Sandler



Listen to the Murder Shelf Book Club podcast!


1 Tbsp avocado oil

6 oz sauteed chorizo sausage, casings removed

1 small white onion, finely diced

1 green bell pepper, finely diced (or Poblano pepper for some heat)

1 minced jalapeno

½ tsp chili powder

¼ tsp sea salt

2 lbs Monterrey Jack cheese, grated

1 cup pico de gallo

Cilantro for topping (optional)

1. Preheat over to 400 F.

2. Heat oil in skillet over medium heat; add the chorizo, crumbling, for 4-5 minutes.

3. Add diced onion, jalapeno and pepper, cook 3-4 minutes until soften.  Add chili powder and sea salt, cook for 30 seconds. Remove with a slotted spoon and set aside.

4. Add 1/3 of the cheese to the skillet and ½ of the chorizo. Stir to combine. Top with the remaining cheese, placing the rest of the chorizo in the middle.

5. Transfer skillet to over (or place in oven pan) and bake for 10-12 minutes until the cheese melts and is bubbly. Top with Pico de Gallo and cilantro (optional)

Serves 12

Thank you 

ANDD- my wine pairing 

-Antonio Díez Martín Spain Tempranillo 2022 from Naked Wines! Fruity, dry, and really enhances the spicy of the Chorizo Queso! Enjoy Murder Bookies!

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