Beery Chorizo Queso Fundido
Recipe courtesy of treva chadwell and cooking channel. Adding beer to this chorizo-and-cheese concoction - the mexican version of fondue with a savory edge - gives it tangy, hoppy flavor that makes it even more perfect for pairing with a good brew. You're in charge of how spicy this warm, cheesy dip will be: leave all, some or none of the seeds in your jalapeno for your choice of hot, medium or mild. Original recipe: http://www.cookingchanneltv.com/recipes/beery-chorizo-queso-fundido.html
Steps
Heat a medium skillet over medium heat.
Add 1 tablespoon of the butter , the onion , jalapeno and garlic.
Cook , stirring occasionally , until the vegetables soften and begin to caramelize , about 20 minutes.
Remove from the heat.
Heat 1 tablespoon of the butter in a large saucepan over medium heat.
Add the chorizo and cook , breaking it up with the side of a spoon , until well browned , about 5 minutes.
Add to the cooked vegetables in the skillet using a slotted spoon.
Set aside.
Wipe out the saucepan the chorizo cooked in and return it to medium heat.
Add the remaining 2 tablespoons butter.
When the butter has stopped foaming , stir in the flour , chili powder , and cumin and stir until the flour is absorbed.
Whisk in the beer and milk.
Bring to a simmer and cook , stirring frequently , until slightly thickened , about 5 minutes.
Remove from the heat and stir in the cheese , stirring until completely melted.
Transfer the cheese deep to a warmed serving dish , fondue p.
Ingredients
unsalted butter, onion, jalapeno, garlic cloves, chorizo sausage, all-purpose flour, chili powder, ground cumin, lager beer, whole milk, monterey jack cheese, fresh cilantro leaves, tortilla chips