Chorizo Queso Potato Skins are a great delicious addition to your draft day. If you run out of skins, then use chips to dip! Recipe is taken from https://www.goodhousekeeping.com/food-recipes/a47660/chorizo-queso-potato-skins-recipe/
In a large bowl, combine cheeses and flour.
In a medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel-lined plate.
Return saucepan to medium heat. Add scallions, jalapeño, cilantro and a pinch of salt and cook until tender, 1 to 2 minutes.
Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture a ¼-cupful at a time, stirring constantly, until smooth. Stir in half of chorizo.
Heat oven to 220 C( 450 F). Prick 6 potatoes all over with fork and microwave on High 5 minutes. Transfer potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
When cool enough to handle, halve lengthwise. Remove flesh, leaving a 1/4-inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt.
Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.
Ingredients
Directions
In a large bowl, combine cheeses and flour.
In a medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel-lined plate.
Return saucepan to medium heat. Add scallions, jalapeño, cilantro and a pinch of salt and cook until tender, 1 to 2 minutes.
Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture a ¼-cupful at a time, stirring constantly, until smooth. Stir in half of chorizo.
Heat oven to 220 C( 450 F). Prick 6 potatoes all over with fork and microwave on High 5 minutes. Transfer potatoes to a rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
When cool enough to handle, halve lengthwise. Remove flesh, leaving a 1/4-inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt.
Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.