Ingredients
Units
Scale
- 2 plum tomatoes, diced
- 1 hot chili (I used birds eye, but jalapeño would be great too), minced
- 3 Tbsp fresh sage, minced and divided
- 2 tsp fresh lime juice
- salt & pepper
- 12 oz. fresh spicy chorizo, casing removed
- 1/2 cup diced white onion
- 2 large garlic cloves, minced
- 1/2 cup beer (preferably something light, like a pilsner or lager)
- 12 oz. white cheddar cheese, shredded
- 1/2 cup chopped cilantro
- tortilla chips
Instructions
- In a small bowl, mix together the diced tomatoes, minced chili, 2 Tbsp minced sage, and lime juice. Add a sprinkle of salt, mix, and set aside.
- In a large skillet over medium heat, cook the chorizo for 3-4 minutes, until browning and some fat is rendering. Use a spatula to break it into small pieces as you cook.
- Add the onion, garlic, and remaining 1 Tbsp sage, and cook for 2 minutes before adding the beer.
- Stir occasionally and simmer until the beer has mostly reduced and there is very little liquid in the pan.
- Mixing constantly, add the cheese in very small handfuls until fully smooth.
- Season lightly with salt and pepper, spoon the tomato mixture over top (and cilantro, if using), and serve with tortilla chips.