Ingredients

1 lb chorizo
2 cans black eyed peas
1 small white onion (diced)
3 cloves garlic (minced)
1 1/2 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
1/2 lb grated cheddar cheese

Method

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.

Ingredients

2 lbs spicy breakfast sausage
1 medium white onion (diced)
16 oz cream cheese
16 oz sour cream
2 small cans diced green chilies (rinsed)
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon cumin

Method

Brown the sausage then remove it. Cook the onions in the sausage grease until they start to become translucent. Add the remaining ingredients, and bring to a simmer. Cook, stirring occasionally, for one hour.

Serve with corn chips and Ritz crackers.

For a nice twist, garnish with fresh diced tomatoes.