I don’t know what the orange goopy stuff is that’s served with tortilla chips at ballparks in sectioned, Styrofoam trays, but it sure isn’t the real-deal, finger-lickin’ chile con queso that I know. This is the real deal. This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a loaf in a box; it’s a flavorful combo of peppery Jack and sharp real Cheddar.
1 tablespoon pure olive oil
1/4 pound bulk pork chorizo
1/2 medium white onion cut into 1/4-inch dice
2 poblano chiles roasted and cut into 1/4-inch dice
2 chipotle chiles in adobo sauce diced
2 tomatoes cored, halved, seeded, and cut into 1/4-inch dice
2 cups (8 ounces) pepper Jack cheese shredded
2 cups (8 ounces) sharp Cheddar cheese shredded
1/2 cup heavy (whipping) cream
"In a 4-quart saucepan over medium heat, warm the olive oil and swirl to coat the pan. Add the chorizo and sauté, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, chiles, and tomatoes and sauté, stirring frequently, until the onions soften, about 3 minutes. Turn the heat to medium-low and add both cheeses, stirring constantly, until the cheeses melt, about 2 minutes. Add the cream and stir until heated through.
Transfer to a fondue pot set over an alcohol or sterno flame to keep warm. Serve immediately.
Dippables: Tortilla Chips, either store-bought or homemade; Corn Chips; Crusty-hard peasant bread cut into 1-inch cubes; Potato or Yuca Chips; Taro Root Chips; Pita Chips
Dip Do-Ahead: This dip can be prepared 1 day in advance. Allow the mixture to cool, transfer it to a covered container and refrigerate. Reheat in a saucepan over low heat and then transfer to a fondue pot for serving."