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Chorizo Queso with Potato Skins

12 INGREDIENTS • 8 STEPS • 35MINS

Chorizo Queso with Potato Skins

Recipe

4.0

1 rating
Make your own homemade potato skins then load them with over-the-top cheesy goodness. The best part of this one is that you can prepare it ahead of time. Then just pop a tray of filled skins in the oven to reheat.
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Make your own homemade potato skins then load them with over-the-top cheesy goodness. The best part of this one is that you can prepare it ahead of time. Then just pop a tray of filled skins in the oven to reheat.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

35MINS

Total Time

$2.36

Cost Per Serving

Ingredients

Servings
6
us / metric
Potato Skins
Yukon Gold Potato
10
Small Yukon Gold Potatoes
Olive Oil
2 Tbsp
Olive Oil
Coarse Kosher Salt
to taste
Coarse Kosher Salt
Chorizo Queso
Mexican Chorizo
170 g
Mexican Chorizo
Scallion
1 bunch
Scallion, finely chopped
2 scallions per 6 servings
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, finely chopped
Fresh Cilantro
4 Tbsp
Fresh Cilantro, chopped
Beer
180 mL
Beer
or Gluten-Free Beer
White Cheddar Cheese
225 g
White Cheddar Cheese, grated
Monterey Jack Cheese
225 g
Monterey Jack Cheese, grated
All-Purpose Flour
1 Tbsp
All-Purpose Flour
or Gluten-Free Flour
Pico de Gallo
to taste
Pico de Gallo
for serving

Nutrition Per Serving

VIEW ALL
Calories
576
Fat
28.6 g
Protein
31.5 g
Carbs
51.4 g
Add to plan
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Use any leftover chorizo queso to make a dip by adding an equal amount of pico de gallo to the queso. Heat thoroughly stirring halfway through. Serve warm queso dip with tortilla chips and, if desired, slices of fresh jalapeño.

Cooking Instructions

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step 1
Heat oven to 425 degrees F (220 degrees C).
step 2
Prick the Yukon Gold Potatoes (10) all over with the tines of a fork and microwave on high for 5 minutes.
step 2 Prick the Yukon Gold Potatoes (10) all over with the tines of a fork and microwave on high for 5 minutes.
step 3
Transfer the potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
step 4
When cool enough to handle, halve the potatoes lengthwise. Carefully remove the potato flesh, leaving a 1/4-inch-thick shell. Brush with the Olive Oil (2 Tbsp) and sprinkle with a pinch of Coarse Kosher Salt (to taste). Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Remove from oven and set the tray aside.
step 4 When cool enough to handle, halve the potatoes lengthwise. Carefully remove the potato flesh, leaving a 1/4-inch-thick shell. Brush with the Olive Oil (2 Tbsp) and sprinkle with a pinch of Coarse Kosher Salt (to taste). Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Remove from oven and set the tray aside.
step 5
Decase the Mexican Chorizo (170 g). In a medium saucepan, cook the chorizo on medium, breaking it up with a wooden spoon into crumbles, until crispy, for about 8 minutes. With a slotted spoon, transfer the crumbles to a paper towel-lined plate.
step 6
Return the saucepan to medium heat. Add the chopped Scallion (1 bunch), Jalapeño Pepper (1), and Fresh Cilantro (4 Tbsp) and cook until tender, 1 to 2 minutes.
step 6 Return the saucepan to medium heat. Add the chopped Scallion (1 bunch), Jalapeño Pepper (1), and Fresh Cilantro (4 Tbsp) and cook until tender, 1 to 2 minutes.
step 7
Whisk in the Beer (180 mL) and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the White Cheddar Cheese (225 g), Monterey Jack Cheese (225 g), and All-Purpose Flour (1 Tbsp) mixture a little at a time, stirring constantly, until smooth. Stir in most of the chorizo crumbles, saving a small amount for garnish.
step 7 Whisk in the Beer (180 mL) and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the White Cheddar Cheese (225 g), Monterey Jack Cheese (225 g), and All-Purpose Flour (1 Tbsp) mixture a little at a time, stirring constantly, until smooth. Stir in most of the chorizo crumbles, saving a small amount for garnish.
step 8
Transfer the queso to a serving dish. Top with remaining chorizo and spoon some Pico de Gallo (to taste) on top. Serve with the warm Potato Skins. Enjoy!
step 8 Transfer the queso to a serving dish. Top with remaining chorizo and spoon some Pico de Gallo (to taste) on top. Serve with the warm Potato Skins. Enjoy!
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