Categories: Appetizers

Ingredients

• 1 link fresh Mexican chorizo, casing removed
• 1/2 yellow onion, minced
• 1 serrano chile pepper, seeded and minced
• 2 garlic cloves, minced
• 1/2 cup shredded Oaxaca cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp. all-purpose flour
• 1/2 cup dark beef
• 1/2 cup canned pinto beans, drained and rinsed
• 1/2 cup canned diced roasted green chiles
• Chopped scallions and diced tomato, for garnish
• Tortilla chips, for serving (see recipe)

Directions

1. Preheat the oven to 400. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano, and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.

2. Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.

3. Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

Email to a friend | Print this recipe | Back