Hey there everyone, and happy belated Easter to all those who celebrated this past weekend! I know for me, I was very lucky to get to spend it with both of my families (my parents came to town to bring more furniture and to help us break in the house a little bit more, though with the new cookie orders I’m digging into, I have definitely been putting my double ovens through their paces). No major meal endeavors yet, and while I was super tempted to do a full Easter spread…maybe not the week after we do a full life move…so next time!! =)

Speaking of cookies, I AM OPEN FOR BUSINESS AGAIN (Esty shop here)! I did a quick check on how many cookies I did in 2020, and so far I’m only 300 cookies away from surpassing last year’s cookie count of 935…For someone who is balancing a side hustle and a full time job, I was quite proud of myself! But I’m getting to make some new sets—as well as pushing out a bunch of my Corgi Cookies, which I’m becoming known for across corgi groups nationwide, which is SO awesome – Corgi Birthday Pawties for the win!—so I can’t wait to share them on my Instagram!

Okay, but for this week’s recipe, there are definitely those moments when I’m craving cheese, and what’s better than a chorizo queso dip? I LOVE Mexican flavors, and this is a great recipe to have in your back pocket when it’s warmer and we can start having some safe visits and gatherings outside! Super easy to throw together, and guaranteed clean plate club!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Chili Con Queso

Ingredients – Serves 4-6

• 2-3 bags of Mexican Cheese
• 8 oz Chorizo Sausage, crumbled up & out of casings
• 2 oz queso fresco, crumbled
• 2 anaheim or poblano peppers, blistered and skin removed, diced & seeds removed
• 2 jalapeno peppers, diced & seeds removed
• 1/2 white onion, diced
• 3 garlic cloves, minced
• Serving: Tortilla Chips

Instructions

1. In a cast iron skillet, or a skillet, cook the chorizo until browned, breaking it up into small pieces. Once cooked through, remove from the pan.
2. In the same pan, add in the onion, garlic, and both peppers. Season with a little salt & pepper, and cook for about 5 minutes. When cooked through, remove from pan, and turn off the heat.
3. In the same cast iron skillet, or an oven proof dish, layer the following: mexican cheese, pepper/onion mix, then chorizo. Repeat until peppers and chorizo are gone, finish/top with the mexican cheese and then add queso fresco to the top.
4. Broil on high until the cheese is melted and bubbly.
5. Serve in the pan or dish with tortilla chips.