Queso Fundido with Sausage and Peppers
Ingredients:
1 jar (16 ounces) Frontera Roasted Tomato Salsa or Frontera Jalapeño-Cilantro Salsa
1 small red bell pepper, roasted, peeled, seeded, sliced into thin strips (or use a bottled roasted red pepper)
5 ounces fully-cooked chorizo chicken sausage, chopped
8 ounces Organic Valley Monterey Jack cheese or Organic Valley Pepper Jack, shredded
¼ cup Organic Valley sour cream (optional, but delicious)
Chopped fresh cilantro for garnish
8 to 12 warm corn or flour tortillas
Instructions:
1. Heat ½ cup of the salsa and roasted pepper strips in medium-size skillet over medium heat. Boil gently until thickened, about 5 minutes.
2. Stir in sausage and the shredded cheese. Reduce heat to low. Cover pan and cook just long enough to melt cheese, about 3 minutes.
3. Serve hot, dolloped with sour cream. Sprinkle with cilantro and serve with warm tortillas and the remaining salsa.
Recipe created by Chef Rick Bayless
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Customer Comments:
Customer rating: 
Customer rating:
I cut the recipe in half and made it with some Mexican -spiced Organic Prairie ground beef instead of chorizo. It was delicious on tortillas or on top of refried beans as a chip dip.
Customer rating:
I think I might try this with a fake-sausage product to make it vegetarian!
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Customer rating:
Where do I find chorizo chicken?