Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grand Ole BBQ, El Cajon, CA
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