Cowboy Queso

1 lb chorizo sausage

10 oz canned tomatoes with green chilies

1 cup pepper jack cheese, shredded

16 oz cheddar cheese, cubed

1 cup black beans

1 cup corn

¼ cup cilantro, minced

3 tbsp lime juice

1 whole avocado

Optional; cayenne pepper for extra heat

Add chorizo to a large skillet over medium-medium high heat. Cook 4-5 minutes or until sausage is browned and no longer raw, breaking it up with a wooden spoon or spatula. Drain any excess grease.

Lower heat to medium-low then add tomatoes, cubed cheese, shredded cheese and milk, stirring to completely blend.

Stir in black beans, corn, cilantro and lime juice (add more to your taste). Simmer 2-3 minutes until everything is warm. Taste and if you prefer more spice, add a pinch of ground cayenne pepper.

Optional: reserve black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips baked from our Sonora Tortillas.

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Cowboy Queso