Recipe courtesy of Chris Valdes

Three-Cheese Chorizo Dip

  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Olive oil, for cooking

1 pound ground Mexican chorizo

1 green bell pepper, small dice

1 onion, small dice

2 tablespoons chili powder 

One 16-ounce can diced tomatoes 

2 slices Muenster cheese

2 slices manchego cheese

2 slices Gruyere cheese

1 baguette, cut into 1/2-inch slices and toasted or grilled


  1. Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
  2. Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere. 
  3. Broil until the cheese is melted and golden brown. Serve with the baguette slices. 
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