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Chorizo Queso with Potato Skins
Recipe

12 INGREDIENTS • 8 STEPS • 35MINS

Chorizo Queso with Potato Skins

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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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/
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.
35MINS
Total Time
$2.36
Cost Per Serving
Ingredients
Servings
6
US / Metric
Potato Skins
Olive Oil
2 Tbsp
Chorizo Queso
Mexican Chorizo
6 oz
Mexican Chorizo
Scallion
1 bunch
Scallion, finely chopped
2 scallions per 6 servings
Jalapeño Pepper
1
Jalapeño Pepper, deseeded, finely chopped
Fresh Cilantro
1/4 cup
Fresh Cilantro, chopped
Beer
3/4 cup
Beer
or Gluten-Free Beer
White Cheddar Cheese
2 cups
Monterey Jack Cheese
1 1/2 cups
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
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Chorizo Queso with Potato Skins
Save
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 InstructionsHide images
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 (6 oz). 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 (1/4 cup) 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 (1/4 cup) and cook until tender, 1 to 2 minutes.
step 7
Whisk in the Beer (3/4 cup) and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the White Cheddar Cheese (2 cups), Monterey Jack Cheese (1 1/2 cups), 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 (3/4 cup) and bring to a simmer, stirring occasionally and scraping up any browned bits. Add the White Cheddar Cheese (2 cups), Monterey Jack Cheese (1 1/2 cups), 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!
Tags
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Appetizers
American
Microwave
Shellfish-Free
Game Day
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