Chorizo Queso Potato Skins

45 easy super bowl snacks
Mike Garten

Fondue is always a good idea, especially when you add homemade potato skins into the mix.

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Yields: 6 servings
Total Time: 0 hours 40 mins
Chorizo Queso
8 oz. mild white Cheddar, coarsely grated
8 oz. Monterey Jack cheese, coarsely grated
1 tbsp. flour
6 oz. fresh chorizo, casings removed
2 scallions, finely chopped
1 jalapeño, finely chopped
1/4 c. fresh cilantro, chopped
Kosher salt
3/4 c. lager beer
Pico de gallo, for serving
Potato Skins
6 small Yukon gold potatoes (about 4 ounces each)
2 tbsp. olive oil
Kosher salt
  1. Make Queso: In large bowl, combine cheeses and flour.
  2. In medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, 8 to 10 minutes. With slotted spoon, transfer to paper towel-lined plate.
  3. Return saucepan to medium heat. Add scallions, jalapeño, cilantro and 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.
  5. Make Potato Skins: Heat oven to 425°F. Prick 6 small Yukon potatoes all over with fork and microwave on High 5 minutes. Transfer potatoes to 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 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.

Nutritional information (per serving): About 525 calories, 39 g fat (18.5 g saturated), 27 g protein, 1,005 mg sodium, 16 g carb, 1 g fiber.

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