• 1 chorizo sausage link, thawed if frozen (about 4 ounces)
• 1 package (8 ounces) shredded Mexican blend or Cheddar cheese
• 1 package (8 ounces) chive and onion cream cheese
• ¾ cup Dierbergs milk
• ½ cup seeded and diced tomato
• ¼ cup thinly sliced green onion
• 1 jalapeño, halved, seeded, deveined, and diced
• Tortilla Chips

Remove casing from chorizo.

 

Heat medium skillet over medium-high heat.

 

Crumble chorizo into skillet; cook stirring frequently and using spoon to break sausage into small pieces until well browned, about 5 minutes.

 

Drain off any fat; set aside.

 

In large microwave-safe bowl, combine cheese, cream cheese, and milk. Microwave (medium-50% power) stirring every 
minute until melted and hot, about 6 to 8 minutes.

 

Stir in chorizo, tomato, green onion, and jalapeno

 

Place in fondue pot or slow cooker to keep warm.

 

Serve with Garlic Tortilla Chips.

Servings: 28
Serving Size: 2 tablespoons each

Per Serving
Calories: 80
Cholesterol: 19
Fat: 7
Sodium: 149
Carbohydrates: 1
Protein: <1
Fiber:
Saturated Fat: