Best Beery Chorizo Queso Fundido Recipes

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BEERY CHORIZO QUESO FUNDIDO



Beery Chorizo Queso Fundido image

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

Provided by Food.com

Categories     Cheese

Time 40m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 jalapeno, diced (seeds removed if desired)
2 garlic cloves, finely chopped
1/4 lb fresh chorizo sausage, removed from the casing
3 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
12 ounces mexican lager beer
1/4 cup whole milk
4 cups shredded monterey jack cheese (about 1 pound)
1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
tortilla chips, for serving

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 pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

Nutrition Facts : Calories 296.9, Fat 23, SaturatedFat 13.3, Cholesterol 63, Sodium 397.4, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 14.8

BEERY CHORIZO QUESO FUNDIDO



Beery Chorizo Queso Fundido image

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.

Provided by Food Network

Categories     appetizer

Time 40m

Yield Serves 8 to 10 (about 3 cups)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 jalapeno, diced (seeds removed if desired)
2 cloves garlic, finely chopped
1/4 pound fresh chorizo, removed from the casing
3 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
One 12-ounce Mexican lager beer
1/4 cup whole milk
4 cups shredded Monterrey Jack cheese (about 1 pound)
1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
Tortilla chips, for serving

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 pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

BEERY CHORIZO QUESO FUNDIDO



Beery Chorizo Queso Fundido image

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.

Provided by @MakeItYours

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 jalapeno, diced (seeds removed if desired)
2 cloves garlic, finely chopped
1/4 pound fresh chorizo, removed from the casing
3 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
One 12-ounce Mexican lager beer
1/4 cup whole milk
4 cups shredded Monterrey Jack cheese (about 1 pound)
1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
Tortilla chips, for serving

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 pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

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