Step 1

FOR THE QUESO DIP

Step 2

Cook the chorizo in a cast iron skillet until fully cooked, about 5 minutes.

Step 3

Remove the cooked chorizo and set aside.

Step 4

Add the olive oil to the skillet and whisk in the flour to make a roux. Cook for 30 seconds, then whisk in the milk.

Step 5

Continue to cook until the mixture thickens.

Step 6

Turn the heat to low, and add the chorizo back into the skillet, as well as the Oaxaca cheese chunks, and the cilantro and the Tillamook Farmstyle Cut Mexican 4 Shredded Cheese.  Mix until well combined.

Step 7

Top with Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese.

Step 8

Place under the broiler until the top is bubbly.

Step 9

Remove from the oven and allow to cool 5 minutes before serving with Pico de Gallo and corn chips.

Step 10

Devour.

Step 11

FOR THE PICO DE GALLO

Step 12

Chop all ingredients finely, and combine in a bowl, testing for seasoning and adjusting.