Chorizo Queso Potato Skins
Mike Garten
Fondue is always a good idea, especially when you add homemade potato skins into the mix.
Yields:
6
servings
Total Time:
0
hours
40
mins
Ingredients
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
Directions
- Make Queso: In large bowl, combine cheeses and flour.
- 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.
- Return saucepan to medium heat. Add scallions, jalapeño, cilantro and pinch of salt and cook until tender, 1 to 2 minutes.
- 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.
- 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.
- 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.
- 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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