Skillet Queso with Polidori Chorizo

Name: Skillet Queso with Polidori Chorizo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 5 strips Thick cut Applewood bacon (diced fine); 1 whole Small yellow onion (dices small); 1 pound Polidori Chorizo Sausage; 1 tablespoon Fresh garlic (minced); 1 whole Jalapeño pepper (cleaned, halved, diced small); 1 pinch Cajun seasoning; 1 1/2 cups Heavy whipping cream; 6 fluid ounces Mexican Crema; 2 cups Queso Asadero (shredded); 2 cups Sharp cheddar (shredded); 1/4 cup Cotija cheese (crumbled); Roasted tomatoes (for garnish); Chopped Cilantro (for garnish); Tri-color tortilla chips (for serving)

Made with:
Chorizo

10 10 20

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Ingredients:

5 strips Thick cut Applewood bacon diced fine
1 whole Small yellow onion dices small
1 pound Polidori Chorizo Sausage
1 tablespoon Fresh garlic minced
1 whole Jalapeño pepper cleaned, halved, diced small
1 pinch Cajun seasoning
1 1/2 cups Heavy whipping cream
6 fluid ounces Mexican Crema
2 cups Queso Asadero shredded
2 cups Sharp cheddar shredded
1/4 cup Cotija cheese crumbled
Roasted tomatoes for garnish
Chopped Cilantro for garnish
Tri-color tortilla chips for serving

Directions:

Heat your Cast iron skillet on high heat for 5 minutes.
Reduce heat to medium high.
Add the Polidori chorizo, bacon and onions to pan and sauté until sausage is fully cooked, bacon fat has rendered and onions start to caramelize. Approx. 5-7 minutes.
Carefully and using heat proof gloves, remove the skillet and drain 90% of the fat.
Place back on the heat.
Add the cream and ALL cheese.
Add the Cajun seasoning and adjust as needed, to add more fire use some Fire Salt.
Using a wooden spoon, stir the mixture until all cheese is melted and mixture starts to bubble.
Adjust seasoning as necessary.
For an extra kick of heat, sprinkle some Fire Salt on top of the mixture.
Garnish as desired with roasted tomatoes and cilantro.