Traeger Baked Chorizo Cheese Dip Recipe | SCHEELS

Traeger Baked Chorizo Cheese Dip Recipe

Dip into this gooey, melty cast-iron deep dish cheese dip. Sizzling, spicy chorizo, tomatoes, cilantro and onions are stirred into a creamy beer cheese blend and baked over applewood for the perfect touch of wood-fired infusion.

1 SMALL TOMATO, CHOPPED


1 SERRANO CHILE, SEEDED & CHOPPED


2 TBSP FRESH OREGANO, CHOPPED


2 TBSP FRESH CILANTRO, CHOPPED


8 OZ MILD CHEDDAR, GRATED


8 OZ MONTEREY JACK CHEESE, GRATED

1 TBSP ALL PURPOSE FLOUR


1 (4 OZ) LINK FRESH CHORIZO OR HOT ITALIAN SAUSAGE, CASING REMOVED


1/2 CUP RED ONION, MINCED


2 CLOVES GARLIC, MINCED


1/2 CUP LIGHT BEER


TORTILLA CHIPS

Mix together the tomato, chile, cilantro and oregano in a small bowl. Season with salt and let stand for 30 minutes. 


Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render (about 1 minute). Add onion and garlic and continue cooking until chorizo is cooked and onion is soft and translucent (about 5 minutes). 


Transfer chorizo mixture to a small bowl and return saucepan to heat. Add beer and simmer stirring occasionally; scrap up any browned bits.


Whisking constantly, add cheese mixture a 1/4 cup at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. 

When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes.


Transfer saucepan contents to a medium dutch oven and place directly on the grill grate. Cook 15-20 minutes until the top is lightly browned and bubbling.


*Cook times will vary depending on set and ambient temperatures.


Serve with tortilla chips. Enjoy!

Article By: SCHEELS