By: Katie Workman, The Mom 100
Ingredients
- 8 ounces fresh Mexican chorizo, removed from its casing if necessary
- 1/2 cup beer of your choice
- 2 cups (8 ounces) grated Roth® Fontina Cheese
- 1 cup (4 ounces) grated Roth® GranQueso® Cheese
- 2 cups (8 ounces) grated Roth® Original Havarti Cheese or Roth® Jalapeño HavartiCheese
- 1 jalapeno chile, seeded and minced
- 2 scallions, minced, both white and green parts
- Kosher salt and freshly ground pepper to taste
- Tortilla chips
Method
- Heat oven to 400°F.
- Line a plate with paper towels. Heat a large pan over medium-high heat. Add chorizo and sauté, breaking it up with a spoon or spatula as it cooks so it becomes brown and crumbly, about 5 minutes. Remove from heat and transfer chorizo to paper towel-lined plate. If sausage is still in big clumps when it has cooled, use your fingers to crumble.
- In a medium saucepan heat beer just until barely simmering. Add Roth Fontina, GranQueso® and Havarti cheese a handful at a time, stirring frequently, and adding the next handful as soon as the preceding batch is melted. Stir in the jalapeño, scallions and salt and pepper. Transfer the queso mixture to a 1-quart shallow baking dish.
- Bake 8 to 10 minutes until bubbling. Serve immediately with tortilla chips.