Ingredients
- 6 ounces diced dried chorizo
- 8 ounces shredded monterey jack cheese
- 8 ounces sharp white cheddar cheese
- ¼ of a large onion chopped finely
- 2 cloves garlic minced
- 2 jalapeños finely diced (seeds and membranes removed)
- 1 tablespoon flour
- ¾ cup beer
Make it step by step
- Cook the chorizo in a medium oven proof skillet for 5 minutes. Remove the meat from the pan with a slotted spoon and set aside. Leave 2 tablespoons of the oil from the meat in the pan and discard the rest.
- Reduce the heat to medium and sauté the onions, stirring occasionally, for 3 minutes. Add the Jalapeños and continue to cook for 3 more minutes.
- Stir in the garlic and let cook for 30 seconds.
- Sprinkle in the flour and cook for 1 minute.
- Pour in the beer and bring to a boil.
- Add the cheeses and reduce the heat to low. Cook, stirring continuously, until the cheese fully melts, about 2-3 minutes.
- Stir in the chorizo.
- Turn the broiler on and cook the queso for 1-2 minutes. Letting the top get slightly golden and the cheese bubbly. (You can skip this step and serve the dip warm if preferred.)
- Serve warm with chips or tortillas.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Holly Sander, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.