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Export 13 ingredients for grocery delivery
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.
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