Name: Chorizo Queso
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound fresh Mexican chorizo, casings removed; 1/4 cup all-purpose flour; 8 ounces heavy cream; 3 roasted red peppers, peeled, seeded and chopped; One 15-ounce can black beans, rinsed and drained; 1 pound American cheese, cubed; 4 ounces shredded Cheddar; Kosher salt; 1/4 cup diced red onion; 1/4 cup diced pickles; 1 avocado, diced; 2 jalapenos, chopped; Cilantro sprigs, for garnish; Tortilla chips or potato chips, for serving

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.

Chorizo Queso

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