Smoky Chipotle Queso Fundido
|TABASCO® brand Chipotle Pepper Sauce||---||1/4 cup|
|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||---||---|
|Monterey Jack cheese, shredded||12 oz.||---|
|Sharp cheddar cheese, shredded||4 oz.||---|
|Pico de gallo||---||---|
|Flour tortillas, warmed according to package directions||---||---|
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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