Smoky Chipotle Queso Fundido
Chipotle Sauce
Yields:
6–8 servings
Ingredients
| Ingredients | Weight | Measure |
|---|---|---|
| TABASCO® brand Chipotle Pepper Sauce | --- | 1/4 cup |
| Chorizo | 8 oz. | --- |
| Small white onion, diced | --- | 1/2 each |
| Large green bell pepper, diced | --- | 1 each |
| Garlic, minced or pressed | --- | 2 cloves |
| Salt and black pepper, to taste | --- | --- |
| Beer | --- | 1/4 cup |
| Monterey Jack cheese, shredded | 12 oz. | --- |
| Sharp cheddar cheese, shredded | 4 oz. | --- |
| Pico de gallo | --- | --- |
| Flour tortillas, warmed according to package directions | --- | --- |
Preparation
Preheat an oven to 400ºF.
Heat a cast-iron skillet over medium heat. Once skillet is hot, add chorizo and cook, breaking sausage up as you go, until completely cooked through. Remove chorizo and set aside in a small bowl.
Add onion, bell pepper, garlic, salt and pepper to the same hot skillet; cook for 2 minutes. Stir in TABASCO® Chipotle Sauce and beer, and continue cooking until vegetables are tender and all the liquid has evaporated.
Turn off heat; stir in chorizo and both cheeses.
Bake in preheated oven for 5 minutes.
Top with pico de gallo and serve with warmed tortillas.
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Chipotle BBQ Sauce
Chipotle Sauce
