Not Your Average Mexican Dip
2 ½ -3 cups chorizo sausage (if cured, then slice the sausage in small cubes; if fresh, then squeeze the sausage out of the casings)
4 sweet tomatoes
4 ears of corn (shucked)
1 can refried beans
1 cup pepper jack cheese
1 cup mozzarella cheese
1 clove garlic (finely minced)
¼ cup cilantro (chopped)
¼ cup sour cream
¼ cup black olives (garnish)
¼ cup chopped tomatoes (garnish)
ground black pepper
crushed red pepper flakes
Preheat Big Green Egg to 400 F.
Using a paella pan, saute onions in 1 tbsp. olive oil until translucent.
Add the Chorizo sausage and sauté until cooked (about 4-5 minutes).
Remove the paella from the grill.
At the same time, rub the tomatoes and corn in olive oil and lightly sprinkle with red pepper flakes. Then grill/ char tomatoes and corn.
Chop Tomatoes into medium pieces and remove corn from the cob.
To make the dip, layer the other ingredients in the paella on top of the sausage in this order:
-sprinkle both cheeses on top
Place the paella pan back on the grill cooking until the edges start to bubble up and the cheese is melted.