Recipes

Pairs Well With

• Dry Rosé of Zinfandel

Serves 6-8

Ingredients

1/2 cup butter

1/2 cup all-purpose flour

4.25 cups 2% milk

1 can of condensed milk

1/2 cup chopped green onions

1 cup shredded sharp cheddar cheese

1 cup shredded Munster cheese for the top

1 cup chorizo crumbled

1 tsp salt and pepper

1 baguette sliced or 1 bag of corn chips

Preparation

Melt the butter in a large pot. Add half of the onions into the pot and cook for about 3 minutes on medium-high heat. Stir regularly.

Add the flour and mix. Cook for another 3 minutes or until flour is well blended and slightly cooked.

Add the milk and evaporated milk, and whisk until all flour is dissolved.

Reduce heat to medium and add sharp cheddar cheese, 1/2 of the chorizo, salt, and pepper. Cook for about 10 minutes stirring regularly or until sauce thickens.

Remove from heat and pour into a baking dish and sprinkle the remaining chorizo and green onions over the top followed by the shredded Munster cheese and broil at 350F for about 3 to 5 minutes or until the cheese has melted and slightly baked.

Serve with fresh baguette sliced or corn tortillas dipped into the fundito.