Chorizo Queso with Potato Skins

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Potato Skins

10

Small Yukon Gold Potatoes

30 mL

Olive Oil

to taste

Coarse Kosher Salt

Chorizo Queso

170 g

Mexican Chorizo

1 bunch

Scallions , finely chopped

2 scallions per 6 servings

1

Jalapeño Pepper , deseeded, finely chopped

4 g

Fresh Cilantro , chopped

180 mL

Beer

or Gluten-Free Beer

225 g

White Cheddar Cheese , grated

225 g

Monterey Jack Cheese , grated

8 g

All-Purpose Flour

or Gluten-Free Flour

to taste

Pico de Gallo

for serving

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 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 (30 mL) 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 Scallions (1 bunch) , Jalapeño Pepper (1) , and Fresh Cilantro (4 g) 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 (8 g) 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!