Queso Fundido

• 1 fresh chorizo (about 4 ounces)
• 1 teaspoon canola oil
• 1/2 cup fresh or thawed frozen corn kernels
• 1/2 medium Anaheim chile or 1 jalapeno, seeded and thinly sliced crosswise
• Kosher salt
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• Tortilla chips or warm corn tortillas, for serving

1. Preheat the oven to 400.
2. On a rimmed baking sheet, roast the chorizo for about 15 minutes, until browned and cooked through.
3. Let cool, then coarsely chop.
4. In a small skillet, heat the oil.
5. Add the corn and chile and cook over moderately high heat until browned in spots, about 3 minutes.
6. Remove from the heat and stir in the chorizo.
7. Season with salt.
8. Spray a 6-inch cast-iron skillet or small enameled cast-iron casserole with vegetable oil cooking spray.
9. Heat the skillet in the oven for 5 minutes, until hot.
10. Sprinkle half of the Monterey Jack and cheddar in the skillet, top with the chorizo mixture and sprinkle with the remaining cheese.
11. Bake for about 5 minutes, until the cheese is melted and bubbly around the edge.
12. Serve at once, with tortilla chips.

fresh chorizo, canola oil, corn kernels, anaheim chile, kosher salt, shredded monterey, cheddar cheese, tortilla chips

Taken from www.foodandwine.com/recipes/queso-fundido-cocktails-2009 (may not work)