From the kitchen of Chef Mike Kubiesa
Chorizo Beer Queso Dip with Smoked Paprika Tortilla Chips
Total time: 25 minutes |
Servings: 4
Total time: 25 minutes
Servings: 4
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Chorizo Beer Queso Dip with Smoked Paprika Tortilla Chips Recipe
Indulge in the ultimate crowd-pleasing appetizer with our mouthwatering Chorizo Beer Queso Dip paired perfectly with Smoked Paprika Tortilla Chips. This delectable recipe features a rich and creamy cheese base infused with the bold flavors of chipotle chorizo, Modelo beer, and a blend of smoked cheddar, sharp cheddar, gouda, and fontina cheeses. Grilled poblano and serrano peppers add a hint of smoky heat, while diced red onions and a medley of optional garnishes provide a burst of freshness. Serve this irresistible dip alongside homemade crispy corn tortilla chips seasoned with sea salt and smoky paprika. Get ready to savor every delicious bite of this unforgettable appetizer at your next gathering or game day celebration.
Ingredients
Instructions
- 1
Heat the grill and place a large cast iron skillet on it to heat up. Grill the Poblano and Serrano peppers until charred. Remove from the grill, remove the charred skin, and dice the peppers.
- 2
Add butter to the cast iron skillet and sauté the diced onion and grilled peppers until the onion is translucent. Add the chipotle chorizo and cook until fully cooked through (drain excess fat if needed).
- 3
Once the chorizo is cooked, add the spelt flour to create a roux. Stir together and cook for 5 minutes until the chorizo and flour are combined and thickened. Gradually add the Modelo beer and chicken or vegetable stock, stirring until combined. Bring to a simmer for about 10 minutes.
- 4
Add the grated Smoked Cheddar, Sharp Cheddar, Gouda, Fontina, cumin, chili powder, and granulated garlic to the skillet. Stir until the cheese has melted and the mixture has a smooth and creamy consistency. Let the queso simmer for 10-15 minutes, adjusting the consistency with more liquid if desired. Remove from heat and serve immediately.
- 5
Optional: Garnish the queso with salsa verde, diced avocado, diced tomato, chopped cilantro, thinly sliced shallot (or pickled onions), and a squeeze of fresh lime juice.
- 6
For the Smoked Paprika Tortilla Chips, heat a deep pot with canola oil. Cut the corn tortillas into wedges. In batches, fry the tortilla wedges in the hot oil until golden. Remove the chips from the oil and immediately season with sea salt and smoked paprika to taste.
Enjoy the Chorizo Beer Queso Dip with the Smoked Paprika Tortilla Chips as a delicious and flavorful appetizer!
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From the kitchen of Chef Mike Kubiesa
Chorizo Beer Queso Dip with Smoked Paprika Tortilla Chips
Prep time:
Cook time:
Total time: 25 minutes
Servings: 4
Description
Indulge in the ultimate crowd-pleasing appetizer with our mouthwatering Chorizo Beer Queso Dip paired perfectly with Smoked Paprika Tortilla Chips. This delectable recipe features a rich and creamy cheese base infused with the bold flavors of chipotle chorizo, Modelo beer, and a blend of smoked cheddar, sharp cheddar, gouda, and fontina cheeses. Grilled poblano and serrano peppers add a hint of smoky heat, while diced red onions and a medley of optional garnishes provide a burst of freshness. Serve this irresistible dip alongside homemade crispy corn tortilla chips seasoned with sea salt and smoky paprika. Get ready to savor every delicious bite of this unforgettable appetizer at your next gathering or game day celebration.
Ingredients
Instructions
- 1
Heat the grill and place a large cast iron skillet on it to heat up. Grill the Poblano and Serrano peppers until charred. Remove from the grill, remove the charred skin, and dice the peppers.
- 2
Add butter to the cast iron skillet and sauté the diced onion and grilled peppers until the onion is translucent. Add the chipotle chorizo and cook until fully cooked through (drain excess fat if needed).
- 3
Once the chorizo is cooked, add the spelt flour to create a roux. Stir together and cook for 5 minutes until the chorizo and flour are combined and thickened. Gradually add the Modelo beer and chicken or vegetable stock, stirring until combined. Bring to a simmer for about 10 minutes.
- 4
Add the grated Smoked Cheddar, Sharp Cheddar, Gouda, Fontina, cumin, chili powder, and granulated garlic to the skillet. Stir until the cheese has melted and the mixture has a smooth and creamy consistency. Let the queso simmer for 10-15 minutes, adjusting the consistency with more liquid if desired. Remove from heat and serve immediately.
- 5
Optional: Garnish the queso with salsa verde, diced avocado, diced tomato, chopped cilantro, thinly sliced shallot (or pickled onions), and a squeeze of fresh lime juice.
- 6
For the Smoked Paprika Tortilla Chips, heat a deep pot with canola oil. Cut the corn tortillas into wedges. In batches, fry the tortilla wedges in the hot oil until golden. Remove the chips from the oil and immediately season with sea salt and smoked paprika to taste.
Enjoy the Chorizo Beer Queso Dip with the Smoked Paprika Tortilla Chips as a delicious and flavorful appetizer!
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