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The Broken Scale

Beer & Cheddar Queso with Chorizo

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A smooth beer-cheddar dip topped with chorizo, melted Oaxaca cheese and pickled jalapeños.
Print Recipe
Servings: 8 small portions
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Instructions Notes

Ingredients
  

  • 12 fl oz lager or Pilsner one bottle
  • 2 tablespoons food-grade sodium citrate not citric acid
  • 8 oz sharp white cheddar coarsely grated
  • 8 oz yellow cheddar mild, medium or sharp; coarsely grated
  • ¼ teaspoon sugar
  • ½ cup chopped pickled jalapeño slices plus more slices for topping
  • freshly ground black pepper to taste
  • ¼ cup crumbled cooked fresh chorizo
  • 2 tablespoons coarsely grated Oaxaca cheese or Monterey Jack
  • toasted breadcrumbs or panko for topping
  • cilantro leaves for topping
  • tortilla chips for serving

Instructions
 

  1. Bring the beer just to a simmer in a heavy pot over medium-high heat. Whisk in the sodium citrate carefully; the mixture foams.
  2. Whisk in both cheddars. Reduce to medium and stir for 6–9 minutes until smooth and lightly thickened. Off heat, add sugar, chopped jalapeños and pepper.
  3. Transfer to a small ovenproof dish. Add chorizo and Oaxaca cheese, then broil for 2–3 minutes until golden. Top with crumbs, cilantro and jalapeño slices. Serve with chips.

Notes

Makes about 2 cups. Serve in small portions alongside tortilla chips.
Use fully cooked chorizo. This version requires food-grade sodium citrate for the cheese sauce.

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