Spicy Chorizo Cheese Dip

Ingredients

• 1/2 lb. Mexican chorizo
• 1 can diced tomatoes with green chiles, like Rotel
• 1 can evaporated milk
• 12 oz. Monterey jack cheese, shredded
• 3 green onions, garnish

Directions

1. Set a skillet over medium heat and cook the chorizo until the edges pick up a little crispness. If there’s a lot of grease in the pan, spoon off the extra before you move on, leaving a couple of tablespoons behind.
2. Drain the diced tomatoes with green chiles, then scrape them into the skillet with the chorizo. Keep stirring and cooking until the liquid from the tomatoes has mostly cooked off.
3. Add the evaporated milk to the skillet. Stir and cook until the mixture is heated through.
4. Lower the burner under the skillet to low. Work in the cheese in handfuls; after each handful, stir until it melts completely before adding more.
5. When the cheese is completely melted into the dip, cut the heat. Finish with sliced green onion and serve.