Recipe courtesy of Eric Greenspan
Recipe courtesy of Eric Greenspan
Watch how to make this recipe.
Chorizo Queso
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 716
- Total Fat
- 55 g
- Saturated Fat
- 27 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 139 mg
- Sodium
- 1427 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 716
- Total Fat
- 55 g
- Saturated Fat
- 27 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 33 g
- Cholesterol
- 139 mg
- Sodium
- 1427 mg
Ingredients
Directions
- Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
- Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
- Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
- Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.
