Queso Fundido Del Grito By Aaron Sanchez Recipes

Steps:

• Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
• Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
• Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

Steps:

• Preheat the oven to 400 degrees F.
• In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
• Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
• Without cleaning the skillet, add the onion and bell peppers.
• Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
• Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
• Add one-third of the vegetables . . .
• And one-third of the chorizo.
• Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
• Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
• Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
• Serve immediately with tortilla chips . . .
• Or carrot sticks and cauliflower florets if you want to avoid chips!

Steps:

• Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
• Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
• Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
• Remove from heat and stir in reserved chorizo and half the cheese until melted.
• Preheat broiler with rack about 6 inches from heat.
• Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
• Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
• Serve with tortilla chips.