Jalapeno con Queso with Chorizo

Photo by Cyle Suesz

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6-8 Servings

  • ½ pound chorizo sausage, casings removed
  • 2 large jalapenos (add more if you like more heat), finely diced
  • 1 small yellow onion, finely diced
  • 1 15-ounce can fire-roasted diced tomatoes, well drained
  • Kosher salt and freshly ground pepper
  • 6 ounces lager beer
  • 8 ounces manchego cheese, shredded
  • 8 ounces Monterey jack cheese, shredded
  • 1 tablespoon cornstarch
  • ¼ cup chopped cilantro
  • ¼ teaspoon smoked paprika
  • Warm flour tortillas (small sized) and/or tortilla chips for serving
  1. Brown chorizo in a medium skillet over medium high heat until cooked through, breaking into small pieces. Remove to a paper towel-lined plate to drain. Remove all but 1 tablespoon of rendered fat from the skillet.
  2. Add jalapenos, onions and diced tomatoes to skillet and cook, stirring often, until softened, about 5 minutes. Season with salt and pepper.
  3. Add the beer, increase heat to high and bring mixture to a boil. Continue to boil for a minute, to reduce liquid slightly. In a medium bowl, combine shredded cheese with cornstarch. Reduce heat and add the cheese in handfuls to the skillet, whisking constantly until all the cheese melts, about 30 seconds to one minute. Do not overcook or cheese will become stringy. Stir in half of chopped cilantro.
  4.  Transfer to serving bowl or warmed fondue pot and top with reserved chorizo. Sprinkle with paprika and remaining cilantro. Serve immediately with warm tortillas and/or chips.
  • from Ellen Gansen, Charleston

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