Chorizo Queso Dip

Photo courtesy Gibbs Smith Books

Makes 6 pieces

INGREDIENTS

8 ounces mild Colby cheese, grated
8 ounces Monterey Jack cheese, grated
1 tablespoon all-purpose flour
6 ounces fresh chorizo sausage
2 green onions, finely chopped
1 jalapeño, seeded and finely chopped (or substitute Anaheim chili for less heat)
1/8 teaspoon salt
3/4 cup regular or nonalcoholic lager beer
1/4 cup fresh pico de gallo or prepared salsa
yellow and blue tortilla chips

DIRECTIONS

In large bowl, combine cheeses and flour and toss until cheese is evenly coated; set aside.

Crumble chorizo into a medium saucepan, and cook over medium heat until crispy, 8–10 minutes. With slotted spoon, transfer to a paper towel-lined plate and cool. Crumble chorizo in small pieces and set aside.

Pour out all but 1 teaspoon drippings and return saucepan to medium heat. Add green onions, jalapeño, and salt and cook until tender, 2–3 minutes. Whisk in beer and bring to a simmer, stirring occasionally. Add cheese mixture, 1/4 cup at a time, stirring constantly, until smooth. Stir in half the crumbled chorizo. Transfer mixture to serving dish. Top with remaining chorizo and a swirl of pico de gallo. Serve with tortilla chips.

Enjoy!

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