Queso Fundido con Chorizo (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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. 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. 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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