7 ounces fresh pork chorizo (Mexican style)
- 16 oz block Queso pasteurized cheese, cut into cubes
- 1 (10 oz.) cans diced tomatoes and green chilies
- 2 tablespoons sliced green onions
Add the chorizo to any non-stick CanCooker and heat on medium high heat for 5 minutes until finely crumbled and browned. Add the tomatoes and chilies and cubed Queso. Cook until cheese is melted stirring occasionally. Stir in green onion.
Serve with tortilla chips.
Love this twist to the dip!