Mexican · Dinner
Melted Cheese Dip (Keto)
Melted Mexican cheese dip made from Monterey Jack and Oaxaca cheese simmered with tomato, poblano, and onion, finished with lime and cilantro. Mexican chorizo adds savory depth. Served warm from the skillet with jicama sticks and bell pepper strips for dipping.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
512Calories
28.8gProtein
39.1gFat
9.2gCarbs
4gSugar
2.5gFiber
1127mgSodium
119mgChol
19.5gSat Fat
540mgPotassium
567mgCalcium
1.7mgIron
1.2mcgVitamin B12
38mgVitamin C
gluten-free
low-carb
keto
Instructions
1
Prep
shred Monterey Jack and Oaxaca cheeses; dice poblano, onion, tomato, and garlic on a cutting board.
2
Sauté chorizo in olive oil over medium heat for 4 minutes, breaking it apart with a spoon, until browned and no longer pink.
3
Add onion, poblano, and garlic; cook over medium heat for 3 minutes until onion is translucent and poblano softens.
4
Scatter cheese and tomato over the mixture, lower heat to medium-low, and stir gently for 3 minutes until fully melted and stringy.
5
Finish
remove from heat, squeeze lime juice over top, sprinkle cilantro and salt, and stir once to combine.
6
Plate
serve dip straight from skillet while molten, with jicama sticks alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz198g Monterey Jack cheese
- 3 oz86g Oaxaca cheese
- 3.6 oz100g Mexican chorizo
- 11 poblano pepper
- 4 tbsp4 tbsp onion
- 11 small tomato
- 2 tsp2 tsp olive oil
- 2 clove2 clove garlic
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice
- 2 pinch2 pinch salt
- 11 jicama for dipping
