New Year's Day Queso Compuesto

by **gina68gt** Wed Feb 10, 2021 3:41 pm

New Year's Day queso compuesto

Servings 8
Author Lisa Fain

Ingredients

6 jalapeños
1 tablespoon vegetable oil
1/2 pound Mexican chorizo, removed from any casing
1/4 medium onion, diced
2 cups cooked collard greens, drained and finely chopped
2 cups cooked black-eyed peas drained or 1 (15-ounce) can of black-eyed peas, drained
8 ounces cream cheese, cubed
4 cups (1 pound) shredded Muenster
1/2 cup half-and-half
1 teaspoon lime juice
1/2 cup chopped cilantro
Salt, to taste
Tortilla chips, for serving

Instructions

[*]First, to roast the jalapeños, place under the broiler for 10 minutes until blackened, turning once. Leaving on the darkened skin, dice the chiles.

[*]Preheat the oven to 375° F. In a large oven-proof skillet, such as a cast iron skillet, heat the oil on medium low and add the Mexican chorizo and onion. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.

[*]Stir into the skillet the diced jalapeños, black-eyed peas, and collard greens. Evenly distribute on top the cubed cream cheese and shredded Muenster then pour in the half-and-half. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lime juice. Garnish with chopped cilantro and add salt to taste. Serve warm tortilla chips.
To keep the dip warm, you can place on a chafing dish, in a slow cooker or in a fondue pot.