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add to shopping list 1 tablespoon vegetable oil 6 ounces fresh chorizo, casings removed 2 1/2 cups half-and-half 8 ounces Velveeta cheese, cut into cubes 8 ounces Monterey Jack cheese, grated 8 ounces sharp cheddar, grated 2 tablespoons chopped canned chipotle chiles in a [...]
Read the recipe at epicurious.com
