A few weeks ago, Paul and I ate at a popular Mexican restaurant in downtown Tyler. During the day, this establishment is packed to overflowing with business people, jurors, politicians and anyone who works downtown.
On a Saturday afternoon it was just about deserted, which was fine with me because I could take a little more time to enjoy the ambience and get some recommendations from our waitress on dishes to try. I must confess, as popular as that restaurant is, I’d never strayed beyond a few menu items. I think it’s because there are so many things to try, I get overwhelmed with the decision.
Paul decided we’d order the Choriqueso.
“What’s that?” I wanted to know.
Turns out it’s exactly what it sounds like: chorizo and cheese.
On the menu it says, “Mexi-sausage and mozzarella.” Oh really? Most queso dips I’d tried didn’t have mozzarella in them, especially at a Mexican food restaurant. I wondered what else was in it.
Nothing. Nothing else was in it. The waitress brought us a bowl of browned, spicy Chorizo sausage mixed with melted mozzarella cheese. It was served with chips.
Oh my goodness, it was delicious.
One recent Friday night, we decided to make our version of the dip, which you had to eat really, really, really quickly or the mozzarella cheese got stringy. We married the American version of queso with the restaurant’s concept and ended up with the best of both worlds.
Oh, and we ate it for dinner.
1 lb chorizo links, removed from the casings
1 16-oz box Velveeta, cubed
1 10-oz can Rotel tomatoes with green chilies
Brown sausage in a large skillet. Drain well. Pat with paper towels to remove excess fat.
Place into a slow cooker with cubed cheese and undrained can of tomatoes.
Cook on low until cheese melts. Serve with chips or tortillas.
Nutritional information: Calories: 285, Calories from Fat: 203, Fat: 23 g (10 g Saturated Fat), Cholesterol: 60 mg, Sodium: 1079 mg, Potassium: 192 mg, Carbohydrates: 6 g, Sugar: 3 g, Protein: 16 g.
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