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Nutrition Facts
Serving Size 123 g
(Approx. 16 Servings)
Amount Per Serving
Calories 340 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 590 mg 25%
Total Carbohydrate 18 g 6%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 13 g
Vitamin A 8% Iron 2%
Vitamin C 10% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Queso Flameado Dip
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
16  People


Recipe makes 16 Servings

16 Oz pork chorizo
1 cup(s) H-E-B Diced Onion
3 jalapeños, chopped
1 can H-E-B Diced Tomatoes Mexican Style (14.5 oz)
2 cup(s) H-E-B Oaxaca Cheese, cubed
16 Oz H-E-B Corn Tortilla Chips
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Heat oven to 450°F.
Spray two (8 oz.) Cocinaware Mini Fry Pans with non-stick cooking spray and set aside.
Heat Cocinaware 10" Skillet for 2 minutes over medium heat.
Add chorizo and stir-fry for 4 to 5 minutes until fully cooked.
Drain chorizo on paper towels and return to skillet.
Add onions and jalapeños to chorizo and continue to stir-fry for 2 more minutes.
Divide chorizo mixture in prepared Cocinaware Mini Fry pans and evenly top each with tomatoes and cubed Oaxaca cheese.
Bake on middle oven rack for 15 minutes or until cheese is bubbly hot and slightly browned. Serve with tortilla chips.



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