Black-Eyed Pea Dip

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1 lb chorizo

2 cans black eyed peas

1 small white onion (diced)

3 cloves garlic (minced)

1 ½ chipotles (minced)

10 oz Pace mild picante sauce

10 oz cream of mushroom soup

10 oz cream of chicken soup

10 oz mild enchilada sauce

2 tablespoons Emeril’s Southwest Essence

½ lb grated cheddar cheese

Brown the chorizo, then slide it over to one side of the pot. Add the onions and cook until they start to become translucent. Add garlic and chipotles and cook another minute.

Add the rest of the ingredients, except the cheese. Bring to a simmer and cook for 30 minutes, stirring occasionally.

Add the cheese and cook until it’s melted, stirring constantly, so the cheese doesn’t burn to the bottom of the pan.

Serve with corn chips.

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