Heat butter in skillet and add the sliced onions and peppers, sauté and they start to caramelize. Remove from pan. Add chorizo to the pan and cook for 7-8 minutes or until golden brown, remove chorizo from pan but leave the oil from the sausage. Add the chorizo to the cooked onion and pepper mixture and set aside.
Add taco seasoning to the pan and cook until toasted and aromatic, add beer and reduce by half, tomatoes and Contigo Queso Blanco and bring to a boil, reduce to a simmer and cook for 3-4 minutes.
Transfer Queso Blanco tomato mixture to a cast iron skillet, top with chorizo, onion, pepper mixture.
Add chopped cilantro and serve with warmed Contigo tortilla chips.
Ingredients
1/4 cup Nature's Best Dairy® Butter
1 Peak Fresh Produce® Onion(s), Yellow, sliced
2 each Peak Fresh Produce® Pepper(s), Jalapeño, seeded and diced
12 oz Contigo® Chorizo Ground Southern
2 tbsp McCormick® Taco Seasoning
4 oz Dos Equis
1/2 cup Contigo® Salsa Base Ground Tomato
16 oz Contigo® Queso Blanco Cheese Sauce
2 tsp Peak Fresh Produce® Cilantro, chopped
1 lb Contigo® White Corn Tortilla Chips
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
