This recipe is from Chapter Six of The One-Pot Casserole Cookbook
In queso you’re ever having guests over and want to throw together a quick snack that’s more interesting than cheese and crackers, this is the perfect recipe! Chorizo sausage, a touch of spice, and a splash of beer flavor this silky Mexican cheese dip. Break open a bag of tortilla chips for scooping it up, and everyone will be having fun(dido) in no time.
Serves 6-8
Ingredients
1 link (5-6 ounces) chorizo sausage, removed from casings
1/3 cup finely chopped red onion
1 tsp. minced garlic
3/4 tsp. cumin
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbs. all-purpose flour
1/2 cup beer (lager or pilsner)
1 cup whole milk
1 1/2 cups (6 ounces) shredded Mexican blend cheese
1 small tomato, diced and deseeded
1 small handful cilantro, finely chopped
1 scallion, finely chopped
3-4 Tbs. crumbled cotija cheese (optional)
Instructions
- Preheat the oven to 350° F.
- Spray a 9-10-inch cast iron skillet with nonstick cooking spray and set it over medium high heat. Add the chorizo and onions. Sauté for 5-7 minutes, breaking up the meat as it cooks, until it’s browned and the onions are softened. Add the garlic, cumin, paprika, salt, and black pepper. Continue cooking for 1 minute more, just until fragrant.
- Sprinkle the flour over the chorizo and veggies and stir to coat. Pour the beer into the skillet and stir to dissolve the flour. Pour the milk into the skillet and stir to combine. Cook the sauce, stirring constantly, until it begins to bubble and thicken. Once bubbling, remove the skillet from the heat.
- Stir the shredded cheese into the sauce until it’s mostly melted. Add the diced tomato, half the chopped cilantro, and half the chopped scallion. Stir to combine. Transfer the skillet to the middle rack of the preheated oven.
- Bake for 8-10 minutes, until the dip gently bubbles at the edges. Remove the skillet from the oven. Sprinkle the remaining chopped cilantro and scallion over the queso. Top with cotija cheese if desired, and serve immediately.
