Name: Spicy Chorizo Queso Dip (Gluten-Free)
Ingredients: Dip; 1/4 to 1/2 lb hot and spicy raw Mexican chorizo, casings removed if using links, crumbled (gluten-free if needed); 1 med onion, trimmed and peeled, finely chopped; 1 to 2 jalapeno chiles, stem and seeds discarded, minced; 2 cloves garlic, peeled and minced; Juice of 1/2 lime; 8 oz Colby or Monterey Jack cheese, shredded; 6 oz Pepper Jack cheese, shredded (for less heat use regular Monterey Jack cheese); 1 tbsp vegetable oil; 1-3/4 cups half and half; 2 tbsp fresh cilantro leaves,; 2 tsp ground cumin; 1 tsp ground chipotle (use smoked paprika for less heat); Pinch kosher or fine sea salt, to taste; 1 (14.5 oz) container petite diced tomatoes, drained (reserve juices); Freshly chopped cilantro, to taste; Garnishes; Chopped green onions; Cilantro sprigs; Corn tortilla chips - use sturdy chips (gluten-free if needed)