I was looking around the internet yesterday morning for an appetizer and came across this recipe from The Good Housekeeping Test Kitchen. I thought I would give it a try. The only thing I did differently was the size of the potatoes alluded me. The recipe said to use small potatoes, I guess I took it too literal. I bought a bag of the baby potatoes, I should have paid a little more attention to the size.
They were still good, a little hard to serve as intended, I ended up filling each potato up and serving them that way, versus letting the others fill their own. The beer cheese queso sauce had good flavor, I was a little worried it might be a little spicey but it really wasn’t.
The weather has played a role in what I have been making lately. Yesterday I spent the entire day in the kitchen, I made this recipe. a couple of quiche, the rest of the zucchini into bread and a ragu for sometime this week. I think today wings are on the menu for when we watch the Patriots game. At least I bought some thinking that was a good idea.
Chorizo Queso Potato Skins
Ingredients
Queso Sauce
- 8 ounce White Cheddar coarsely grated
- 8 ounce Monterey Jack coarsely grated
- 1 tablespoon flour
- 6 ounce chorizo casing removed
- 2 scallions diced
- 1 Jalapeno seeded, diced
- ¼ cup cilantro chopped
- Kosher salt
- ¾ lager beer
Potato Skins
- 6 4 ounce Yukon gold potatoes
Instructions
Queso
- In a large bowl, combine both cheese and the flour.
- In a medium saucepan, cook the chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, transfer to a paper towel lined plate.
- In the same sauce pan add the scallion jalapeño cilantro plus a pinch of salt and cook until tender. Whisk in beer and bring to a simmer, stirring occasionally and scraping up the brown bits. Add cheese mixture a small handful at a time. stirring constantly, until smooth. Stir in half the chorizo.
Potato Skins
- Prick a few holes in each potato. Microwave on high 5 minutes. Pre-heat the oven to 425℉. Transfer potatoes to a parchment lined baking sheet and roast for 10-15 minutes.
- When they are cool enough to handle, slice them in half lengthwise, scoop out the flesh leaving a ¼-inch thick shell. Brush with a little oil or melted butter. Roast in the oven until golden brown and crisp, 10-15 minutes. Sprinkle with a little salt. Top with the queso some of the leftover chorizo and if you have any Pico de Gallo and enjoy!