There are 3 seasons in Texas: Summer, Winter, & Football. 🏈 Add this Texas queso to your holiday playbook.
Heat butter in a large skillet over medium heat. Add onion, garlic, cayenne, and smoked paprika, stirring well to combine. Cook until onions are soft, 5-7 minutes.
Add cream cheese and Lateral Haze, cook and stir well until sauce is smooth. Lower heat to a simmer, and gradually stir in Monterey Jack and cheddar cheese until melted, thinning with beer if necessary. Season to taste, and keep warm over low heat.
Meanwhile, heat a medium skillet over medium-high heat. Add chorizo and cook, breaking up into smaller bits until browned, 7-10 minutes. Discard extra fat if necessary.
Gently mix chorizo and green chiles into queso, reserving some chorizo to top. Serve queso warm, topped with chorizo, tomatoes, and cilantro.
To reheat, warm queso gently over low heat, adding more beer to thin, and stirring to combine.
2 tbsp unsalted butter
1/2 onion, minced
2 garlic cloves, minced
1/2 tsp cayenne
1 tsp smoked paprika
8 oz cream cheese, cut into cubes
12 oz can Lateral Haze
6 oz Monterey Jack cheese, shredded
6 oz white cheddar cheese, shredded
Salt, to season
8 oz uncooked chorizo sausage
4 oz can green chiles
Chopped tomatoes, cilantro to serve
Grab Neato Bandito and make these chili cheese potato skins for your next get-together.