Queso? Just say so! We got you smothered and covered with a new dip -
Chorizo Bean Queso
INGREDIENTS:
Dan-O’s Tac-O Seasoning
12 oz Fontal or Fontina Cheese
4 Cups Mexican Style Shredded Cheese
4 TBSP Unsalted Butter
3 TBSP All Purpose Flour
4 Oz. Green Hatch Chilies or Diced Green Chilies (1 small can)
2.5 Cups Heavy Whipping Cream
1 lb. Chorizo
1 15 oz. Can Black Beans, Drained
2 TBSP Beef Broth or water
INSTRUCTIONS
In a large non-stick skillet or pan, heat the butter over a low heat until melted.
Add flour slowly, stirring with a spatula until all lumps are removed and a smooth paste is formed.
About 30 seconds. Keep heat on low and be careful not to burn the mixture.
Add heavy whipping cream, green chilies and Mexican-style shredded cheese and continue melting over a low heat, stirring frequently with a spatula.
Slice fontal or fontina into thin slices and add to the skillet one handful at a time being careful to separate the pieces so they don’t stick together.
Combine with a spatula, separating any slices that stick to each other.
Stir in 2-3 tablespoons of Dan-O’s Tac-O seasoning and stir to combine.
Allow the cheese mixture to melt into smooth consistency, stirring often with a spatula.
Cook chorizo in a skillet until cooked, sprinkling 1-2 tablespoons of Dan-O’s Tac-O on the meat as it cooks.
Remove from heat as you prepare the black beans.
Heat drained black beans in a microwave until warm and place in a small mixing bowl and add 1-2 tablespoons of Dan-O’s Tac-O seasoning.
Mash warmed black beans with a potato masher or fork adding 1-2 tablespoons of beef broth or water to loosen the consistency slightly.
Add one large scoop of the black beans to a cast iron skillet or serving dish. Pour melted queso over the top, leaving room for the chorizo.
Add chorizo on top of the queso.
Enjoy with tortilla chips.
Негізгі бет Chorizo Bean Queso
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