Queso Fundido With Chorizo, Jalapeno and Cilantro

• 7 ounces dried chorizo, diced small
• 1 jalapeno, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 2 scallions, finely chopped
• 1/4 teaspoon salt
• 1 pound Monterey Jack cheese, grated
• Sliced bread, if serving as sandwiches
• Extra virgin olive oil, if serving as sandwiches
• Tortilla chips, if serving as dip
• Lime wedges, if serving as dip

1. Heat a small skillet over medium-high heat.
2. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
3. In a medium bowl, mix the jalapeno, cilantro, scallions and salt.
4. Add the cheese and toss well.
5. If serving as dip, skip to Step 4.
6. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven.
7. Top with chorizo, then the cheese mixture.
8. Return to toaster oven and toast until bubbling.
9. If serving as dip: heat the broiler.
10. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish.
11. Broil until melted and bubbling, about 4 to 5 minutes.
12. Serve with the chips and lime wedges on the side.

chorizo, jalapeno, cilantro, scallions, salt, cheese, bread, extra virgin olive oil, tortilla chips, lime wedges

Taken from cooking.nytimes.com/recipes/1013352 (may not work)