Chorizo Queso Potato Skins

DifficultyBeginner

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/

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
Chorizo Queso
 225 g cheddar cheese (grated)
 225 g Monterey Jach cheese (grated)
 1 tbsp flour
 180 g chorizo
 2 shallots (finely chopped)
 1 jalapeño (finely chopped)
 ¼ cup coriander (chopped)
 ¾ cup lager
 Salt to taste
 Salsa (for serving)
Potato Skins
 6 potatoes (medium size)
 2 tbsp olive oil
 Salt to taste
Queso
1

In a large bowl, combine cheeses and flour.

2

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.

3

Return saucepan to medium heat. Add scallions, jalapeño, cilantro and a pinch of salt and cook until tender, 1 to 2 minutes.

4

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.

Potato Skins
5

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.

6

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.

7

Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.

10 Minutes

Ingredients

Chorizo Queso
 225 g cheddar cheese (grated)
 225 g Monterey Jach cheese (grated)
 1 tbsp flour
 180 g chorizo
 2 shallots (finely chopped)
 1 jalapeño (finely chopped)
 ¼ cup coriander (chopped)
 ¾ cup lager
 Salt to taste
 Salsa (for serving)
Potato Skins
 6 potatoes (medium size)
 2 tbsp olive oil
 Salt to taste

Directions

Queso
1

In a large bowl, combine cheeses and flour.

2

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.

3

Return saucepan to medium heat. Add scallions, jalapeño, cilantro and a pinch of salt and cook until tender, 1 to 2 minutes.

4

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.

Potato Skins
5

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.

6

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.

7

Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.

Chorizo Queso Potato Skins

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