Beery Chorizo Queso Fundido

Submitted by Food.com

"Recipe courtesy of Treva Chadwell and Cooking Channel. Adding beer to this chorizo-and-cheese concoction - the Mexican version of fondue with a savory edge - gives it tangy, hoppy flavor that makes it even more perfect for pairing with a good brew. You're in charge of how spicy this warm, cheesy dip will be: Leave all, some or none of the seeds in your jalapeno for your choice of hot, medium or mild. Original recipe: http://www.cookingchanneltv.com/recipes/beery-chorizo-queso-fundido.html"

 

• Ready In: 40mins
• Ingredients: 13
• Yields: 3 cups
• Serves: 10

ingredients

• 4 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 1 jalapeno, diced (seeds removed if desired)
• 2 garlic cloves, finely chopped
• 1⁄4 lb fresh chorizo sausage, removed from the casing
• 3 tablespoons all-purpose flour
• 2 teaspoons chili powder
• 1⁄2 teaspoon ground cumin
• 12 ounces mexican lager beer
• 1⁄4 cup whole milk
• 4 cups shredded monterey jack cheese (about 1 pound)
• 1⁄2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
• tortilla chips, for serving

directions

1. Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
2. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
3. Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
4. Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

Reviews

[Lavender1638Fawn]

I used veggy-chorizo & as getting Mexican lager would have meant making a minimum order online just used a German one from my corner shop. Tortilla chips in the UK are hard & sold in bags, they're crisps (what the US call chips, but we call them hard because they're marketed as 'American/Mexican' food) but the picture seems to show pieces of soft bread, presumably cut pieces of tortilla wrap, I did this. I don't like a communal bowl & couldn't imagine having it as a soup, so I served on jacket potatoes with salad (& soft tortilla pieces). I also put some on a cottage pie & it became a lovely crust in the oven. Really lovely & a new change for me, thanks :)