Fondue is always a good idea, especially when you add homemade potato skins into the mix.
Yields: 6 servings
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
3/4 c. lager beer
Pico de gallo, for serving
6 small Yukon gold potatoes (about 4 ounces each)
2 tbsp. olive oil
Total Time: 0:40
- Make 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.
- Make 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.