1 lb. Mexican Chorizo
1 (4 oz.) can green diced chilies
2 cups Queso melt cheese, cubed
1 bag tortilla chips

Heat extra virgin olive oil in a large skillet over medium heat. Remove casing from Chorizo and add to the skillet. Crumble Chorizo with a wooden spoon while it browns. Cook until tender, about 6 to 7 minutes.

Add green chilies and cook 2 minutes. Transfer chorizo mixture to plate covered with a paper towel to drain off excess liquid. Return to skillet. Add Queso Melt to skillet and stir until melted. Transfer dip into a small Crock-Pot set on warm.

Serve with chips and salsa.

Submitted by: Megan