Queso Fundido with Beer

By RoketJSquerl

Ingredients

• 2 Tablespoons Vegetable Oil
• 1 Lb. Chorizo, casings removed
• 1 Medium Onion, diced
• 1 Can Ro*tel® Original Diced Tomatoes & Green Chilies (10 oz) drained
• 1 Small Diced Jalapeño (remove Seeds for Less Heat)
• 1 Poblano Peppers, roasted, seeded, and diced or cut in strips (1 to 2)
• 1 1/4 Cups Negra Modelo or Other Amber Mexican Beer
• 2 Lb. Monterey Jack Cheese, shredded (or shredded mixed Mexican cheese that they sell in packs in the grocery store)
• 2 Tbs. Cornstarch
• Tortilla Chips, Italian bread, apples, veggies

Details

Adapted from bigboldbeautifulfood.blogspot.com

Preparation

Step 1

In a large sauté pan over medium heat, lightly brown the chorizo in vegetable oil, chopping and crumbling it with a slotted spoon, about 5 minutes. Transfer the chorizo to paper towels to drain.
Pour off all but 2 Tablespoons of grease from the pan, then return to medium heat. Sautee the onions and jalapeño until soft but not browned, 6 to 7 minutes. Add the can of RO*TEL® and cook until heated through, about 2 minutes. Stir in 2 Tablespoons of beer, transfer mixture to a large bowl along with the chorizo.

Heat the remaining beer in a fondue pot over medium-low heat. Toss the cheese and cornstarch, then add to beer. Using a wooden spoon, stir cheese in a gentle, swirling motion until the cheese melts, about 4 minutes. Add the RO*TEL®-chorizo mixture and mix well. Transfer the fondue pot from the stove to its stand and heat source.

Serve with tortilla chips, chunks of bread, apple slices, raw veggies.