Queso Cheese Dip with Chorizo

Heat a large nonstick skillet over medium heat and add sausage. Sprinkle it with a pinch of salt and pepper. Cook, breaking it down with a wooden spoon, until the fat has rendered and the sausage is browned. Remove with a slotted spoon and place on paper towel to drain any excess grease.

Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half-and-half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half-and-half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.

Stir in the grated cheese, one small handful at a time, until melted. Place the sausage in a crock, larger bowl or a small crockpot heating on low. Pour the melted cheese over top. Top with tomatoes, jalapeños and fresh cilantro if you’d like. Serve immediately with chips!