Looking for a great dish for your upcoming Super Bowl party? This recipe is sure to be a winner! It is easy to make and will definitely be a crowd pleaser!
Ingredients:
For The Chorizo Queso:
8 oz. mild white Cheddar, coarsely grated
8 oz. Monterey Jack cheese, coarsely grated
1 tbsp. flour
6 oz. fresh chorizo, casings removed
2 scallions, finely chopped
1 jalapeño, finely chopped
1/4 c. fresh cilantro, chopped
Kosher salt
3/4 c. lager beer
Pico de gallo, for serving
For The Potato Skins:
6 small Yukon gold potatoes (about 4 ounces each)
2 tbsp. olive oil
Kosher salt
Directions:
To Make The Queso:
In large bowl, combine cheeses and flour.
In medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, 8 to 10 minutes. With slotted spoon, transfer to paper towel-lined plate.
Return saucepan to medium heat. Add scallions, jalapeño, cilantro and pinch of salt and cook until tender, 1 to 2 minutes.
Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture a ¼-cupful at a time, stirring constantly, until smooth. Stir in half of chorizo.
To Make The Potato Skins:
Heat oven to 425°F. Prick 6 small Yukon potatoes all over with fork and microwave on High 5 minutes. Transfer potatoes to rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
When cool enough to handle, halve lengthwise. Remove flesh, leaving 1/4-inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt.
Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.
Thank you to Good House Keeping for this great appetizer!
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