Spicy Chorizo Chili Raclette:

~For your cheese the rule of thumb is 200 grams per person if it is your main dish and 100 grams per person if the fondue is an appetizer


Ingredients:
5oz or 150 grams cooked or dried chorizo sausage
5 pickled peperoncini (also known as Tuscan peppers, Italian sweet peppers, or golden Greek peppers)
1 small bunch cilantro
1 (16oz) can of chili beans
Salt & Pepper to taste
2 tbsp olive oil
2 garlic cloves or crushed garlic equivalent
1 cup frozen corn
200g/person sliced sharp cheddar (2 or 3 year!)


Preparation and cooking:


Peel and chop chorizo into small pieces


Cut pickled peppers into rings


Chop Cilantro


Drain beans


Combine all of these ingredients with beans


Add salt and pepper to taste


In small sauce pan heat oil on medium


Add crushed garlic and corn to pan


Braise until garlic softens and corn is warm


Add bean to mixture
(This mixture can be done in advance and refrigerated until your guests arrive)


Distribute bean mixture into individual cooking trays and top with cheese.


Cook under cooking element for 8-10 minutes