Spicy Beer Queso with Chorizo and Black Beans

Spicy Beer Queso with Chorizo and Black Beans could be just the gluten free recipe you've been looking for. One portion of this dish contains roughly 48g of protein, 54g of fat, and a total of 800 calories. For $3.61 per serving, you get a beverage that serves 4. If you have cream cheese block, shallot, olive oil, and a few other ingredients on hand, you can make it. This recipe is liked by 12141 foodies and cooks. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes. It is brought to you by How Sweet Eats. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Try Spicy Black Beans with Chorizo and Chipotle Cream, Spicy Black Beans with Shrimp and Chorizo in “Boo Bowls”, and Chorizo Queso Dip with Beer and Chiles for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat a large nonstick skillet over medium heat. Remove any casing from the chorizo and add to the skillet, using a wooden spoon to break apart the sausage until it is in crumbles. Cook until the fat is rendered and the sausage appears to be cooked through. Remove with a slotted spoon and place on a paper towel to drain. At this time, I used another paper towel and just wiped out the excess inside the skillet.Keep the heat under the skillet around medium-low and add olive oil, peppers, shallot and garlic with a pinch of salt. Stir well to coat. Let cook until softened, about 5 minutes, stirring occasionally. Turn the heat up to medium and add beer. After a few minutes, stir in softened cream cheese and continue stirring until it's melted. At first it will look crumbly and separated, but it will melt! Once it is creamy, add in the white cheddar, stirring again until melted and reducing the heat to low. Stir in the black beans and sausage, then remove from heat and serve immediately. Top with scallions and cilantro if desired.This stays creamy for a good while but like any queso, will seize up after time as it cools. If you can sit it over heat (like in a fondue pot) it will be perfect (with a stir every now and then) but otherwise, it reheats beautifully in the microwave with some additional liquid (beer, water, broth, etc)!

 

Step by step:

1. Heat a large nonstick skillet over medium heat.

2. Remove any casing from the chorizo and add to the skillet, using a wooden spoon to break apart the sausage until it is in crumbles. Cook until the fat is rendered and the sausage appears to be cooked through.

3. Remove with a slotted spoon and place on a paper towel to drain. At this time, I used another paper towel and just wiped out the excess inside the skillet.Keep the heat under the skillet around medium-low and add olive oil, peppers, shallot and garlic with a pinch of salt. Stir well to coat.

4. Let cook until softened, about 5 minutes, stirring occasionally. Turn the heat up to medium and add beer. After a few minutes, stir in softened cream cheese and continue stirring until it's melted. At first it will look crumbly and separated, but it will melt! Once it is creamy, add in the white cheddar, stirring again until melted and reducing the heat to low. Stir in the black beans and sausage, then remove from heat and serve immediately. Top with scallions and cilantro if desired.This stays creamy for a good while but like any queso, will seize up after time as it cools. If you can sit it over heat (like in a fondue pot) it will be perfect (with a stir every now and then) but otherwise, it reheats beautifully in the microwave with some additional liquid (beer, water, broth, etc)!

Nutrition Information:

covered percent of daily need