- 1 lb ground chorizo
- 1 cup Onion, diced
- 1 cup Poblano, diced
- 1 can Rotel® tomatoes
- 8 oz Cream cheese
- 1 lb Velveeta® cheese
- 2 tablespoons Ray's Loco Gringo
- Preheat recteq to 400°F with a cast iron pan.
- Cook the chorizo for 5-6 minutes (drain excess grease if needed).
- Add the onions and peppers and cook for 5-6 minutes.
- Turn the heat down to 250°F.
- Add the Rotel®, Velveeta®, cream cheese, and Ray's Loco Gringo.
- Cook for 1 hour, stirring occasionally.