Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound chorizo sausage, casing removed (450g)
  • 1 medium onion, finely chopped (150g)
  • 1 red bell pepper, finely chopped (150g)
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained (Ro-Tel) (280g)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1 ml)
  • 1 (12 ounce) can evaporated milk (355 ml)
  • 8 ounces cream cheese, softened (225g)
  • 8 ounces sharp cheddar cheese, shredded (225g)
  • 4 ounces Monterey Jack cheese, shredded (110g)
  • Fresh cilantro, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chorizo and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
  3. Stir in diced tomatoes and green chiles, chili powder, cumin, and garlic powder. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Reduce heat to low. Add evaporated milk and cream cheese, stirring until smooth. Gradually add cheddar and Monterey Jack cheeses, stirring until melted and smooth.
  5. Transfer to a serving bowl. Garnish with fresh cilantro (if using). Serve warm with tortilla chips, veggies, or crusty bread.