CHORIZO QUESO

Chorizo Queso image

Provided by Eric Greenspan

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound fresh Mexican chorizo, casings removed
1/4 cup all-purpose flour
8 ounces heavy cream
3 roasted red peppers, peeled, seeded and chopped
One 15-ounce can black beans, rinsed and drained
1 pound American cheese, cubed
4 ounces shredded Cheddar
Kosher salt
1/4 cup diced red onion
1/4 cup diced pickles
1 avocado, diced
2 jalapenos, chopped
Cilantro sprigs, for garnish
Tortilla chips or potato chips, for serving

Steps:

Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.