Total Time: 40 minutes | Yields 6 Servings
Ingredients
CHORIZO QUESO
- 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
POTATO SKINS
- 6 small potatoes (Item No. 280050)
- 2 tablespoons olive oil (Item No. 205672)
- Kosher salt (Item No. 250275)
Directions
- Make Queso: In large bowl, combine cheeses and flour.
- 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.
- Return saucepan to medium heat. Add scallions, jalapeño, cilantro and pinch of salt and cook until tender, 1 to 2 minutes.
- 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.
- 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.
- 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.
- 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