Chorizo Queso Potato Skins

Name: Chorizo Queso Potato Skins
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 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; 6 small Yukon gold potatoes (about 4 ounces each); 2 tbsp. olive oil

By The Good Housekeeping Test KitchenPublished: Jan 22, 2018

Mike Garten

Yields:

6 serving(s)

Total Time:

40 mins

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

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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 cup fresh cilantro, chopped
Kosher salt
3/4 cup 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

1. Step 1Make Queso: In large bowl, combine cheeses and flour.
2. Step 2In 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. Step 3Return saucepan to medium heat. Add scallions, jalapeño, cilantro and pinch of salt and cook until tender, 1 to 2 minutes.
4. Step 4Whisk 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. Step 5Make 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. Step 6When 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. Step 7Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.