Queso Fundido con Chorizo

Photo by Joanmarie J.
Adapted from foodnetwork.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    ounces fresh chorizo, casings removed, crumbled

  • Olive oil, as needed

  • 1

    small red onion, chopped

  • 1

    clove garlic, finely chopped

  • 5

    teaspoons all-purpose flour

  • 1/2

    cup Mexican lager-style beer, such as Negra Modelo

  • 1/4

    cup chopped pickled jalapeno, plus 1 tablespoon pickling juice

  • 3/4

    cup milk

  • 4

    ounces Monterey Jack cheese, finely diced (about 1 cup)

  • 4

    ounces whole-milk mozzarella, finely diced (about 1 cup)

  • 2

    tablespoons chopped cilantro

  • Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Directions

1. Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon. 2. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

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