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Ingredients
- 1 small tomato, chopped
- 1 serrano chile, seeded, chopped
- 2 tablespoons chopped fresh oregano
- Kosher salt
- 8 ounces coarsely grated mild yellow cheddar
- 8 ounces coarsely grated Monterey Jack
- 1 tablespoon all-purpose flour
- 1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
- 1/2 cup minced onion
- 1/2 cup lager
- Tortilla chips
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Mix tomato, chile, and oregano
in a small bowl. Season with salt;
let salsa stand for 30 minutes.
Meanwhile, toss both cheeses
with flour in a medium bowl.
Cook chorizo in a medium
saucepan over medium heat,
breaking up with a wooden
spoon, until it begins to render,
about 1 minute. Add onion and
continue cooking until chorizo
is cooked and onion is soft and
translucent, about 5 minutes.
Transfer chorizo mixture to a
small bowl; return saucepan to
heat. Add beer; simmer, stirring
occasionally and scraping up
any browned bits. Whisking
constantly, add cheese mixture
a 1/4-cupful at a time, allowing it
to become blended and smooth
between additions. Stir in chorizo
mixture. DO AHEAD: Queso can
be made 30 minutes ahead. Let stand at room temperature.
To reheat, warm skillet with
queso fundido over medium heat;
stir until melted and bubbly.
Using a slotted spoon, spoon
salsa over queso. Serve in skillet
with a basket of tortilla chips on
the side.
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