Queso Fundido con Chorizo

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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.

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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.

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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.

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Excellent! there should be more reviews indicating the same :

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I could not wait to try this, but sadly, it was only OK. I thought all the amounts were right, didn't have a problem with it being too thin as one reviewer said. But as cheese sauce does, it immediately began to coagulate and harden. And it got kind of lumpy. I had to put it in a little crock pot to keep it from stiffening up. And as it sat in the warmer, all the oils floated to the top. This is just another of many, many cheese sauces out there.

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While this recipe is very tasty, some of the liquid amounts are a bit off. I would use less milk.

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Esta es muy delicioso! I love chorizo, and cheese - perfect food. I did add some habanero juice ( I enjoy irt hot! A couple of friends tried to taste it and after due reflection, I reluctantly let them. It was a huge success.

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looks scrumptious!! my hubby will claim me a rock star for this little number!!

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Delicious! I was skeptical, but it turned out really well and I'm now eating it with homemade chips! I used the whole 12 ounce can of beer though, because 1/2 cup wasn't cutting it. Also my sausage made no fat when I cooked it, so I wound up using all olive oil for that part. Additionally, I minced up a habenero pepper to add to the mix for some extra heat. This is a great recipe.