Directions

1. 1

   For the chorizo: Mix the ground pork, Southwest Chorizo Blend, red wine vinegar, and water together in a bowl until well combined.

2. 2

   Cover and refrigerate for 3 to 4 hours so the flavor develops. This rest is what turns seasoned pork into chorizo — don’t skip it.

3. 3

   For the queso: Heat the oven to 425°F. Warm the vegetable oil in a cast-iron skillet over medium-high heat.

4. 4

   Add the seasoned pork and cook, breaking it up with a spoon, until browned and cooked through.

5. 5

   Stir in the diced onion and green chiles and cook for another 2 minutes, until the onion softens.

6. 6

   Spread the cheese evenly across the top, sprinkle with the Smoked Spanish Sweet Paprika, and transfer the skillet to the oven.

7. 7

   Bake for 8 to 10 minutes, until the cheese is fully melted and the edges are bubbling.

8. 8

   Scatter cilantro, chives, or scallions over the top and serve hot, straight from the skillet, with tortilla chips for scooping. Serves 5 to 7.

9. 9

   Add-ins to consider: black beans, roasted red peppers, and diced jalapeños. If you’re adding more filling, bump up the cheese by another ¼ to ½ lb.