1 lb. chorizo bulk sausage from WOUDSTRA MEAT MARKET
1 cup chopped onion  
1 fresh jalapeno pepper, finely diced 
2-3 fresh cloves of garlic, minced
1 10 oz. can Ro-Tel Tomatoes with green chilies
1- 1 lb. block of American cheese from Woudstra’s
1 T. dried cilantro or about ¼ c. fresh (chopped)

Heat a large skillet and add the chorizo sausage.  Cook for several minutes breaking the sausage up with a fork.  Add the chopped onion and continue cooking until the meat is cooked and the onion is translucent.  Drain any grease.  Return the pan to the heat and add the minced garlic and jalapeno.  Sauté for 2-3 minutes and add the can of tomatoes.  Add the cheese which has been cut into large cubes and cook over a low heat to melt.  Add the cilantro after the cheese is melted.  Serve with tortilla chips or corn chips as dippers.  This can easily be made ahead and re-heated.  Keep warm in a crock pot for serving.  This is a nice medium spiced dip, so if you like things spicy, add another jalapeno or two.  If you are spice-challenged, you could leave them out altogether.   

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA