Similar to the makings of queso fundido and chile con queso, crumbled Mexican chorizo gets cooked in a thick, creamy cheese sauce flavored with onion, garlic and pickled jalapenos. Deepen the flavors by adding beer when cooking the sauce — any Mexican lager will do!
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 10 servings (about 2 1/2 cups) |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 151 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 8 g |
| Cholesterol | 30 mg |
| Sodium | 232 mg |
Reviews
It was good. Something missing though. Maybe combination of chorizo and ground beef would’ve been good. I think the mozzarella through it for a loop.. cotija cheese next time!
Very good!
I could not wait to try this recipe, but was sadly disappointed. It was bland, although I tried to liven it up with some jalapenos, the flavor was off. Will try another recipe.
I was supposed to buy velveeta
I agree with Julie L – bland. Not sure if there was too much flour or if it was the cheese combo.
It’s Ok Then again I do live in New Mexico. If you are trying it out, double the chorizo Jules is right the cheese to meat ratio is off in this recipe. Also I like the texture difference with chunkier meat so I’m probably going to add some ground pork on my next attempt. There is probably a better one to start with.
I was really disappointed with this recipe. It was very bland, even after adding extra peppers, and there wasn’t enough chorizo for the amount of cheese sauce it made. I wouldn’t use that combo of cheeses again; I’ll be looking for another recipe to try.
This was amazing, though with some revisions. After reading the reviews about oiliness, i decided to go with soyrizo, which is an odd choice for me, but it worked perfectly! did need more oil to cook the onions and much more milk and beer to get the right consistency, since i wanted it more liquid to put in a fondue pot.
Overall, pretty good. I did find that I needed much more beer and milk to get to the right consistency and more EVOO to get the onions cooked. Was a little bland, but the family doesn’t like it hot, so added some garlic and onion powder.
I made this twice last week. The first time it was well recieved and gone quickly, but we all thought it needed something. The second time I made it (by request I added to minced chiptle peppers and it was perfect. I followed the recipe amounts, but cooked the chorizo, garlic and onion together and added olive oil when the flour went in, as there wasn’t enough fat in the pan.