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RECIPE
12 INGREDIENTS 8 STEPS 35min

Chorizo Queso with Potato Skins

4.0
1 Ratings
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.
Chorizo Queso with Potato Skins Recipe | SideChef
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.
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/
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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/
35min
Total Time
$2.36
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Potato Skins

Chorizo Queso

6 oz
Mexican Chorizo
1 bunch
Scallions , finely chopped
2 scallions per 6 servings
1
Jalapeño Pepper , deseeded, finely chopped
1/4 cup
3/4 cup
Beer
or Gluten-Free Beer
2 cups
1 1/2 cups
Monterey Jack Cheese , grated
1 Tbsp
or Gluten-Free Flour
to taste
Pico de Gallo
for serving

Try This Recipe

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Estimated Total: Estimated Total:
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Nutrition Per Serving

VIEW ALL
CALORIES
576
FAT
28.6 g
PROTEIN
31.5 g
CARBS
51.4 g

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

HIDE 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 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 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 Scallions (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 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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4.0
1 Ratings
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Nutrition Per Serving
Calories
576
% Daily Value*
Fat
28.6 g
37%
Saturated Fat
15.9 g
80%
Trans Fat
0.0 g
--
Cholesterol
74.1 mg
25%
Carbohydrates
51.4 g
19%
Fiber
4.5 g
16%
Sugars
2.8 g
--
Protein
31.5 g
63%
Sodium
649.9 mg
28%
Vitamin D
0.2 µg
1%
Calcium
616.8 mg
47%
Iron
3.2 mg
18%
Potassium
1132.3 mg
24%
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