Recipes

  Ingredients

• 1/2 lb. fresh chorizo
• 1 Tbsp olive oil
• 3 Tbsp flour
• 1 tsp cumin
• 1 tsp red pepper flakes
• 2 cups heavy cream
• 1 lb. Wood River Original Cheddar, grated
• ¼ cup chipotles in Adobo, chopped
• 1 jalapeño, diced (remove seeds if you prefer it not too spicy)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Tortilla chips, for serving

Instructions

1. In a medium pot over medium high heat add olive oil and chorizo. Cook 3-5 minutes until chorizo is crumbled and golden brown. Using a slotted spoon remove the chorizo to a paper towel lined plate.
2. In same pot add flour, cumin, and red pepper flakes to oil. Cook for 1-2 minutes then add heavy cream. Whisk and cook until incorporated and milk begins to thicken.
3. Add in cheese and chipotles and whisk until cheese is melted. Stir in reserved chorizo and diced jalapeño. Check for seasoning and adjust as necessary.
4. Pour into serving bowl and garnish with fresh cilantro. Serve with chips and your other favorite Citarella dips and enjoy!