Pre-heat the skillet at medium-high for 3 minutes. (Chef Note: The temperature is correct when a few drops of water are sprinkled on the utensil, and they move around the surface without evaporating.)
Place the Chorizo in the skillet, lower the heat to medium and cook for 2 minutes with the lid ajar.
Take the Lid off and break down the Chorizo and add the diced Onions and Jalapeños, mix well with the Silicone Spatula.
Lower the heat to low and place the lid on with the Redi-Temp™ Valve closed; cook for 5 minutes.
Take the lid off and carefully transfer the Chorizo from the skillet to a bowl and set aside.
Pour in the Evaporated Milk into the skillet and add in the Onion Powder, Garlic Powder and Cumin; mix well using the Whisk and turn the heat to medium-high and wait until it starts to bubble.
Add in the Cheese and whisk until it is fully melted.
Once the Cheese is melted pour in the Cornstarch and continue to whisk until it has thickened and season the Dip with Salt to taste. (Chef Note: If the dip gets to thick slowly pour in a little Milk while mixing with the Whisk to get your preferred consistency.)
Turn off the heat and garnish the top with the Cooked Chorizo, Jalapeño Slices and Cilantro Leaves.
Serve & Enjoy it with some Tortilla Chips or anything you’d like!
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