Chorizo Queso with Chili-Ranch Chips

Start to finish: Active: 40 minutes
Impresses: 4-6

Ingredients
For the queso:
5-ounce can roasted jalapeño peppers, diced
½ lime, cut into wedges
8 ounces Monterey Jack cheese, freshly shredded
4 ounces colby jack cheese, freshly shredded
½ pound chorizo, browned
Cilantro, for serving 

For the chips:
12 corn tortillas
Cooking spray
2 tablespoons ranch seasoning
1 tablespoon Tajín® clásico seasoning, or other chili-lime seasoning

Method
For the queso:
Heat oven to broiler. Coat a small baking dish with nonstick spray, unless using a small cast-iron skillet.

Layer in half the roasted jalapeño peppers, a squeeze of 1 lime wedge and half of each cheese. Broil 3–4 minutes, or until cheese starts to bubble and brown.

Remove from oven and layer in the remaining roasted jalapeño peppers, another squeeze of lime and remaining cheese. Broil 3–4 minutes, or until the top is bubbly and brown.

Remove from oven and top with browned chorizo sausage in the middle, adding another squeeze of lime and cilantro for garnish. Serve immediately with chips.  

For the chips:
Heat oven to 350 F, and line 2 large baking sheets with parchment paper. Cut tortillas into 8 wedges and place in a single layer on prepared baking sheets. Spritz tortilla wedges with cooking spray.

In a small bowl, combine ranch seasoning and Tajín. Sprinkle half the seasoning over the chips. Bake 8 minutes before flipping, spritzing and sprinkling with remaining seasoning.

Swap baking sheet locations in the oven and bake 5–6 minutes, or until lightly browned. (Watch the chips closely at the 5-minute mark to ensure they don’t burn.)

Let rest for 5 minutes before serving with queso or your dip of choice.