Chorizo Beer Queso Dip by Chef Mike Kubiesa
Lamson is thrilled to share a recipe brought to you by Chef Mike Kubiesa from Chicago, IL!
Mike Kubiesa
Chef Mike Kubiesa is a Chicago-based private chef whose self-described “simple and rustic” cooking style has his social media stock on the rise! His fascination with cooking began in his family home where, as a young aspiring chef, he learned to view cooking as an art.
Building on that foundation, he honed his culinary skills at Kendall College, where he focused on technique and cooking methods. While a student, Chef Mike further mastered his craft by working at Vie, an Illinois restaurant owned by Michelin-rated Chef Paul Virant.
After his culinary degree was completed, Chef Mike fine-tuned his abilities at restaurants in Italy, before joining the Chicago Bears as Player and Coach Chef, where he discovered his love of crafting simple, delicious meals with fresh ingredients for health-conscious people.
Today, Chef Mike is a Private Chef, cooking for special events, celebrities, and athletes. His understanding of the power food has to affect lives is reflected in the way he openly shares his experiences and fresh take on culinary ideas with the world. His successful collaborations, cookbooks, television appearances, and viral social media content are inspirations to professional chefs and home cooks across the globe.
Be sure to follow Chef Mike Kubiesa on his Instagram and on TikTok for his latest creations! Below are the details for his Chorizo Beer Queso Dip recipe, but be sure to watch Chef Mike prepare it on his Instagram with his favorite Lamson BBQ tools - you can watch it here!
Chorizo Beer Queso Dip with Smoked Paprika Tortilla Chips
Queso Ingredients:
1 lb Chipotle Chorizo
2 Tbsp Spelt Flour
1 Modelo Beer
1/2 cup chicken or vegetable stock (more or less needed)
8 oz Smoked Cheddar, grated
8 oz Sharp Cheddar, grated
8 oz Gouda, grated
8 oz Fontina, cut into cubes
3-4 Tbsp butter
1 tsp cumin
1 tsp chili powder
1/2 tsp granulated garlic
4 Poblano peppers
5 Serrano peppers, seeds removed (or jalapeno)
1/2 Red onion, diced
2 Tbsp chopped cilantro (optional)
Salt and pepper to taste
Optional Garnish:
1/4 cup Salsa Verde
1 Avocado, diced
1 Tomato, diced
2 Tbsp Cilantro
1 Shallot, thinly sliced (or pickled onions)
1 lime, squeezed
1 pack of Corn Tortillas, cut into wedges
Sea Salt to taste
Smoked Paprika to taste
Canola Oil for frying
Queso Method:
Heat grill up and place large cast iron skillet on it to start heating up. In the meantime, grill all peppers and chilis. Once the chilis are charred, pull off the grill, remove the charred skin, and dice up.
Add butter to the cast iron skillet and the the chilies and diced onion. Cook until onion is translucent and then add your chipotle chorizo and cook until cooked through (drain half of the fat if the chorizo isn't lean).
Once the chorizo is cooked, add the spelt flour to create a roux. Stir together and cook for 5 minutes until chorizo and flour are combined and thick. Add Modelo beer and chicken or vegetable stock gradually until combined and bring to a simmer (about 10 minutes).
When chorizo mixture is combined and simmering, add your cheese blend and stir until mixed through until all of the cheese has melted and has a smooth creamy consistency. Let it simmer for 10-15 minutes (add more liquid if the dip is too thick). Remove from heat and serve right away.
Garnish with salsa verde, avocado, tomato, cilantro, shallot (pickled onion), and squeeze fresh lime juice to finish it off and enjoy!
Smoked Paprika Tortilla Chips Method:
Heat up a deep pot with canola oil. While that is heating up, cut your corn tortillas into fourths.
In batches, add your corn tortillas to the oil and cook until golden.
Remove the chips and immediately add sea salt and smoked paprika to taste.
Shop Tools Used in Chef Mike's Instagram Video:
Tail-Gater 4 Piece Barbecue Set 15" with Bag
Chef's Slotted Turner for Left or Right Hand