Celery ribs and cucumber slices make good dippers to accompany this chorizo and chili dip in place of tortilla chips.
1 tablespoon olive oil
1 small onion, peeled and diced
2 garlic cloves, peeled and minced
1 jalapeño or serrano chile, seeds and ribs removed, and finely chopped
1/2 pound bulk Fresh Mexican Chorizo, Linguiça, or purchased chorizo
2 ripe plum tomatoes, rinsed, cored, seeded, and chopped
1/4 cup heavy cream
1 cup grated Monterey Jack
1 cup grated cheddar
2 teaspoons cornstarch Freshly ground black pepper to taste
1. Heat oil in a large heavy skillet over medium-high heat. Add onion, garlic, and chile. Add sausage and cook, breaking up lumps with a fork, for 3 to 5 minutes, or until browned. Add tomatoes and chipotle chiles, and cook for an additional 3 minutes. Remove the contents of the skillet with a slotted spoon, and discard grease from the skillet.
2. Return mixture to the skillet, and add cream, Monterey Jack, and cheddar. Cook over low heat, stirring frequently, for 3 minutes, or until cheeses melt and are bubbly.
3. Combine cornstarch and 1 tablespoon cold water in a small bowl, and stir to dissolve cornstarch. Add mixture to dip and bring to a simmer, stirring constantly. Cook over low heat for 1 to 2 minutes, or until dip thickens. Season to taste with pepper.
Note: The dip can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over how heat, covered, until hot, stirring occasionally.