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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot. 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 |
Directions:
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.
2. 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.
3. To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
4. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.
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