Chorizo Bean Queso
Channel: Dan-O’s Seasoning
Date: 2024-04-06

Queso? Just say so! We got you smothered and covered with a new dip -

Chorizo Bean Queso

INGREDIENTS:
Dan-O’s Tac-O Seasoning
12 oz Fontal or Fontina Cheese
4 Cups Mexican Style Shredded Cheese
4 TBSP Unsalted Butter
3 TBSP All Purpose Flour
4 Oz. Green Hatch Chilies or Diced Green Chilies (1 small can)
2.5 Cups Heavy Whipping Cream
1 lb. Chorizo
1 15 oz. Can Black Beans, Drained
2 TBSP Beef Broth or water


INSTRUCTIONS
In a large non-stick skillet or pan, heat the butter over a low heat until melted.

Add flour slowly, stirring with a spatula until all lumps are removed and a smooth paste is formed. 

About 30 seconds. Keep heat on low and be careful not to burn the mixture.

Add heavy whipping cream, green chilies and Mexican-style shredded cheese and continue melting over a low heat, stirring frequently with a spatula.

Slice fontal or fontina into thin slices and add to the skillet one handful at a time being careful to separate the pieces so they don’t stick together. 

Combine with a spatula, separating any slices that stick to each other.

Stir in 2-3 tablespoons of Dan-O’s Tac-O seasoning and stir to combine.

Allow the cheese mixture to melt into smooth consistency, stirring often with a spatula.

Cook chorizo in a skillet until cooked, sprinkling 1-2 tablespoons of Dan-O’s Tac-O on the meat as it cooks. 

Remove from heat as you prepare the black beans.

Heat drained black beans in a microwave until warm and place in a small mixing bowl and add 1-2 tablespoons of Dan-O’s Tac-O seasoning.
Mash warmed black beans with a potato masher or fork adding 1-2 tablespoons of beef broth or water to loosen the consistency slightly.

Add one large scoop of the black beans to a cast iron skillet or serving dish. Pour melted queso over the top, leaving room for the chorizo. 

Add chorizo on top of the queso.

Enjoy with tortilla chips.