Tasso Chili Cheese Dip and Frito Chili Pie
 
Prep time
Cook time
Total time
 
Spicy and creamy with a smoky sausage flavor, this is the perfect party dip.
Recipe by:
Serves: 10 to 12
Ingredients
  • 1 tablespoon bacon grease
  • 3 tablespoons Masa flour
  • ½ cup diced yellow onion
  • 1 (12-ounce) bottle of full-bodied beer
  • 1 ½ cups chopped tasso or smoked ham
  • 2 canned chipotle peppers, chopped plus 2 tablespoon adobo sauce
  • 1 medium fresh jalapeno pepper, seeded and diced
  • ½ cup chopped fresh cilantro
  • 1 (10-ounce) can diced tomatoes and green chiles, such as Rotel
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1½ cups grated pepper jack cheese
  • 1½ cups cubed Velvetta cheese
  • Freshly ground black pepper
  • Dash of hot sauce, optional
  • 1 cup shredded Oaxaca cheese
  • ½ cup chopped green onion tops
  • Tortilla chips, for serving
  • Individual bags Frito chips
Instructions
  1. In a 10-inch cast-iron skillet over medium heat, add the bacon grease and masa flour. While whisking, cook until the flour just begins to turn brown and add the onions. Stir until the onions turn translucent, about 5 minutes. Add the beer and stir as the mixture thickens. Add1 cup of the tasso along with the chipotles, sauce, jalapeno, cilantro, and Rotel. Season with chile powder, cumin, and Cajun seasoning. Add the cheese, lower the heat to a simmer and continue stirring until it melts, about 5 minutes. Season with a grind of black pepper and a dash of hot sauce to taste. Just before serving, top the skillet with the remaining tasso and the shredded Oaxaca cheese, and let melt, about 5 minutes. Garnish with green onion tops. Serve in the skillet with warm tortilla chips.
  2. For the Frito chili pie, cut open the side of each bag and ladle in the hot dip. Add a spoon (plastic, of course) and an ice-cold beer.
Notes
This is party food; it's more like a cheese dip than a hearty meat-filled chili recipe, If you cannot find the Cajun tasso sausage (chopped smoked ham is an option). Give the Oaxaca cheese a try; I find it is even creamier and melts better than mozzarella.
Recipe by Acadiana Table at https://acadianatable.com/?p=11456