Chorizo Queso
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 716
- Total Fat
- 55
- Saturated Fat
- 27
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 33
- Cholesterol
- 139
- Sodium
- 1427
- Total: 25 min
- Active: 25 min
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.