Chorizo Chile Con Queso Lite

• 2 oz (55g) bulk pork chorizo (see Notes)
• 1/2 cup (70g) diced white onion
• 1 cup (192g) diced fresh tomato
• 2 anaheim chiles, diced (see Notes)
• 1 tbsp diced canned chipotle chiles in adobo (see Notes)
• 2 cups (225g) shredded reduced-fat Mexican cheese blend
• 1 cup (240ml) low-fat (l %) milk
• 2 tbsp reduced-fat sour cream
• 2 tbsp thinly sliced green/spring onions, including green tops
• 2 tbsp chopped cilantro/fresh coriander leaves

1. Baked tortilla chips, roasted fingerling potatoes, crusty peasant bread, baked potato chips, taro root chips
2. In a 3-qt (3-L) saucepan over medium heat, saute the chorizo stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes.
3. Add the onion, tomato, and both varieties of chiles.
4. Saute, stirring frequently, until the onion softens, about 3 minutes.
5. Turn the heat to medium-low and add the cheese, stirring constantly, until the cheese melts, about 2 minutes.
6. Add the milk and sour cream and stir until heated through.
7. Stir in the green/spring onions and cilantro/fresh coriander.
8. Transfer to a fondue pot set over an alcohol or Sterno flame to keep warm.
9. Serve immediately.

pork chorizo, white onion, tomato, anaheim chiles, chiles, milk, sour cream, onions, coriander leaves

Taken from www.cookstr.com/recipes/chorizo-chile-con-queso-lite (may not work)