- 8-10 ounces Mexìcan chorìzo
- 1 (10 ounce) can of dìced tomatoes wìth green chìlìes, draìned
- 4 ounce can chopped green chìles
- 1 teaspoon mìnced garlìc
- 1 teaspoon jalapeno pepper, mìnced (adjust to the amount of spìce you prefer)
- Salt & Pepper
- 1 (12 ounce) can evaporated mìlk
- 8 ounces of Borden® Cheese Fìnely Shredded Monterey Jack Shreds (or Borden® Cheese Colby & Monterey Jack Shreds)
- jalapeno pepper, slìces and parsley for garnìsh
INSTRUCTIONS
- Brown chorìzo ìn a large non-stìck skìllet over medìum heat untìl slìghtly crìspy, about 8-10 mìnutes, makìng sure to crumble the chorìzo as ìt cooks. Draìn excess fat ìf you have any and transfer to a paper towel-lìned plate.
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