Chorizo queso dip

Cook the raw chorizo, breaking it up with a wooden spoon; no added oil.

Dice a yellow onion and cook it with the chorizo a few minutes until it softens and takes some colour.

Add garlic and cook about one minute.

Add the spice mixture (chili, cumin, oregano, garlic, onion, cayenne) and stir a few seconds until fragrant.

Add the tomatoes with their liquid and cook it down about two minutes, stirring; lower the heat.

Add Velveeta in big pieces and 8 ounces of pepper jack torn apart.

variation: on a flat-top grill, cook the meat mixture on the griddle, transfer to a cast iron skillet with the cheeses, cover with foil on a low part of the grill about 10 minutes, then keep warm on the off side; double up disposable aluminum containers so the bottom does not scorch.

Add about a quarter cup of milk, cover and keep on low about ten minutes until melted and gooey.

Add no extra salt; the cheeses and chorizo are salty.