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Chorizo Queso Potato Skins

Victory Recipe Chorizoquesopotatoskins

Total Time: 40 minutes | Yields 6 Servings



  • 8 oz. mild white cheddar (Item No. 310290)
  • 8 oz. Monterey jack cheese (Item No. 310109)
  • 1 tbsp. flour (Item No. 160100)
  • 6 oz. fresh chorizo, casings removed (Item No. 420695)
  • 2 scallions (Item No. 280339)
  • 1 jalapeno (Item No. 280253)
  • 1/4 cup fresh cilantro, chopped (Item No. 280110)
  • Kosher salt (Item No. 250275)
  • 3/4 cup lager beer


  • 6 small potatoes (Item No. 280050)
  • 2 tablespoons olive oil (Item No. 205672)
  • Kosher salt (Item No. 250275)


  1. Make Queso: In large bowl, combine cheeses and flour.
  2. In medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, 8 to 10 minutes. With slotted spoon, transfer to paper towel-lined plate.
  3. Return saucepan to medium heat. Add scallions, jalapeño, cilantro and pinch of salt and cook until tender, 1 to 2 minutes.
  4. Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture a ¼-cupful at a time, stirring constantly, until smooth. Stir in half of chorizo.
  5. Make Potato Skins: Heat oven to 425°F. Prick 6 small Yukon potatoes all over with fork and microwave on High 5 minutes. Transfer potatoes to rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
  6. When cool enough to handle, halve lengthwise. Remove flesh, leaving 1/4-inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt.
  7. Transfer Queso to serving dish. Top with remaining chorizo and serve with Potato Skins.

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Image from Mike Garten | Recipe from Good Housekeeping

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