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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Get your grill on with this chorizo and cheese-loaded skillet dip. Even better? The cheese-stuffed biscuits for dipping cook right in the same skillet as the dip. Plus, the cheese sauce melts in the microwave, so you don’t have to dirty a saucepan.
Keep the kitchen cool and make a pretty, impressive app with Tex-Mex flair, all in one pan!
Here are the ingredients you’ll need.
Sausage: While you can try other types of sausage, we love the flavor and heat of traditional pork chorizo.
Biscuits: Pillsbury™ Grands!™ Flaky Layers Original Biscuits are quick, convenient, and easy to split in half for these cheese-stuffed dippers. You can sub with Buttermilk or Butter Tastin’ Flaky Layers Biscuits, too.
Cheese Sticks: These are easy to cut into the perfect shape to fit inside the biscuit dippers.
Taco Seasoning: Old El Paso™ Original Taco Seasoning Mix and a little melted butter add flavor and color to the tops of the cheese-stuffed biscuits.
Cheese: Using Velveeta™ cheese product is the key to a smooth texture in this dip. Cutting into cubes before microwaving ensures even melting.
Salsa: We used mild, chunky salsa for this recipe; you can use your favorite type. Note: A thinner salsa will result in a thinner dip.
Chiles: Old El Paso™ Chopped Green Chiles add mild flavor and texture.
Other Ingredients You’ll Need: Avocado and green onion.
Here’s the equipment you’ll need for this yummy dip.
Cast-Iron Skillet: Nothing beats the sturdiness and conductivity of cast iron for grilling. Using a different pan could cause the biscuits and chorizo to burn on the grill.
Silicone Brush: While you can use a standard pastry brush to coat the cheese-stuffed biscuits, a silicone brush is nice to have for grilling. It won’t hold on to savory flavors like garlic and spices after washing like a natural-bristle brush does, and it’s heat safe, too.
Large Glass Measuring Cup: With a handle that won’t get too hot and a lip for easy pouring, this is the best pick for microwaving your cheese mixture.
Other Cookware You’ll Need: Chef’s knife, large wooden spoon or spatula, measuring cup and spoon.
Here’s a quick rundown of how to make this delicious dip.
For fastest cooking, avoid opening and closing the grill too often while the chorizo cooks.
Be careful when enclosing the biscuit dough around the cheese, and seal each completely to ensure the cheese stays inside the dough during grilling.
Don’t skip the step of stirring the cheese mixture after each minute in the microwave. This will help prevent the cheese from burning on the edges of the bowl.
When pouring the cheese mixture into the skillet, go slowly so the cheese has a chance to seep down into the chorizo. The dip can be held warm, covered with foil, for about 30 minutes. Wait to add toppings until just before serving.
Make it your own by using different types of cheese, like pepper Jack, in the biscuits or swapping breakfast sausage for the chorizo. You can also try different salsas like salsa verde or black bean instead of plain.
And if you love this recipe, check out our other skillet dips. There’s even a dessert version!
Why not make your whole meal on the grill? Try out some of our other grilling recipes. From foil packs to barbecue chicken, we’re sure to have a grilled recipe to suit your needs. Then, just serve them with one of these make-ahead pasta salads, and your cookout is complete!
Here’s how we recommend storing and reheating any leftover dip.
Cover and store any leftover dip in an airtight container in the refrigerator up to 4 days. Biscuits can be stored separately in another airtight container for up to a day. Do not store the dip or biscuits in the cast-iron skillet, as it could damage your pan.
We don’t recommend freezing the dip or biscuits. The dip could separate during freezing, and the texture of the cheese-stuffed biscuits could suffer from freezing and reheating.
To reheat from refrigerated, transfer individual servings of dip into microwavable bowls. Cover loosely and microwave, stirring once, on medium-high (70%) for about 2 minutes or until steaming. Add a bit of water if the dip seems too thick. Stir again before serving. For biscuits, wrap each in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 to 1 1/2 minutes or until heated through and center is at least 165°F. Let stand 1 minute before serving.
Heat gas or charcoal grill to medium (350°F).
In 12-inch cast-iron skillet, place chorizo; place on grill. Cover grill, and cook 9 to 12 minutes, stirring occasionally, until brown; drain, and transfer to medium bowl. Carefully wipe out skillet. Spray with cooking spray.
Meanwhile, separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Cut each cheese stick into 4 equal pieces. Place 2 pieces of cheese on center of each biscuit round.
Fold biscuit edges up and over cheese; pinch firmly to seal, and roll into a ball.
Place around edge of skillet with pinched end facing down. Pour chorizo into center of skillet.
In small bowl, mix melted butter and taco seasoning mix. Brush biscuits with butter mixture.
Place skillet on grill; cover and cook 23 to 27 minutes or until biscuits are cooked through and golden brown on top. Remove from grill.
Meanwhile, in large microwavable bowl, microwave Velveeta™ cheese, salsa, and chiles uncovered on High 5 to 7 minutes, stirring every 60 seconds, until smooth. Pour cheese mixture over chorizo in skillet.
Top with avocado and green onion.
Feel free to dress up your dip even more with sliced jalapeños, fresh cilantro, sour cream, and additional salsa.
To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees and cut again. Repeat with other half of avocado.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 22g | 34% |
| Saturated Fat | 11g | 53% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 6g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 70mg | 24% |
| Sodium | 1130mg | 47% |
| Total Carbohydrate | 19g | 6% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 7g | % Value Not Available |
| Protein | 16g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 25% |
| Iron | Value Not Available | 8% |
| Potassium | 380mg | 11% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 20% |
| Niacin | Value Not Available | 10% |
| Vitamin B6 | Value Not Available | 10% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 10% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 20% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 10% |
| Manganese | Value Not Available | 4% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
