No Super Bowl spread would be complete without a mass of cheese disguising itself as a dip, so here she is! This fondue-like mess is chalk full of yummy bits- jalapeños, chorizo, cilantro and tomatoes, just to name a few.
If you have a fondue pot I recommend serving it in that and keeping it nice and melty.
The amount of heat is up to you, but I felt that the flavors really mellowed so I wanted to kick them up with more cholulua.
Even though the beer gets mostly cooked off, it’s still imparting flavor into your veggies, so I would go with a nice mild lager.
It was also way to thick for dipping after cook time over so I added about 1/2 cup of water to get the perfect consistency.
Happy dipping friends!
Queso Fundido
Ingredients:
1 tablespoon vegetable oil
3 links Spanish chorizo, skin removed
1 small yellow onion, finely chopped
3 cloves of garlic, minced
1 red bell pepper, finely chopped
1 jalapeno, seeded, finely chopped
1 12-ounce can red beans
1 medium tomato, chopped
1-12 ounce beer, I prefer a lager
3/4 cup cream, half-n-half, or cream
3 cups shredded cheese, I used Kraft Mexican 4 Cheese
2 teaspoons paprika
1 tablespoon Cholula hot sauce
salt & pepper, to taste
1/2 cup cilantro, chopped
tortilla chips
Directions:
Heat vegetable oil in a large skillet, over medium heat. Add chorizo, breaking it up into small crumbles. Continue cooking until brown, approximately 4-5 minutes. With a slotted spoon, remove to a paper towel lined plate to drain.
Pour off some of the fat and return skillet to heat. Add onions and cook for 5-6 minutes or until translucent. Add the garlic and cook until fragrant. Add red pepper and jalapeno, cook for another 3-4 minutes. Add red beans and tomato and cook for another 2 minutes.
Slowly add the beer, scraping any bits from bottom of the pan. Cook until beer is nearly evaporated.
Slowly add cream, whisking, and bring to a gentle bowl.
Add cheese, a handful at a time, and whisk frequently. Stir in the chorizo. Add paprika, hot sauce, salt and pepper.
If dip is too thick, add water or cream until desired thickness is achieved.
Transfer to a serving dish or fondue pot. Garnish with cilantro.
Serve with chips or veggies.
This looks just great — so relieved to see real food in there rather than velveeta, this is my kind of dip! Bookmarked for later — thanks!
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