These Chorizo Queso Potato Skins are poised to become your entertaining ace up the sleeve or your family's favorite Friday night treat.
Ingredients – 8 oz white cheddar – 8 oz monterey jack cheese – 1 tbsp flour – 2 scallions – ¼ cup fresh cilantro – 3-4 tbsp olive oil – Pinch of kosher salt – 6 oz chorizo – 1 jalapeño – ¾ cup beer – Pico de gallo (by taste, for serving) For the potatoes: – 6 medium potatoes – 2 tbsp olive oil – Salt (by taste)
Place the cheddar and the monterey jack cheese in a big bowl together with the flour, stir with a spoon and leave it aside. On a chopping board cut the scallions into small pieces together with the cilantro. In a pan over medium heat add some olive oil and when it is hot enough place the chorizo without casing. You can crumble it in the pan with the spoon or you can do it aside and place it in the pan like that. Fry it for a few minutes and when it’s done take it out of the pan and place it aside.
In the same pan add some more olive oil if needed and add the onion, chopped jalapeño, cilantro, and kosher salt. Fry it for a minute or two and add the beer. Stir and cook until the liquid is gone and add the cheese mixture. Add the previously fried sausage and cook until the cheese is melted. You can serve it like this decorated with pico de gallo.
Take the potatoes and make some holes with a fork. Place them in a microwave and cook for 5 minutes. Then place them in a baking pan and bake for another 15 minutes or until they get soft at 425°F (220°C). Take them out of the oven, cut each potato in half and take out the center using a spoon. Lay them back in the baking pan drizzle with olive oil, sprinkle with salt and bake for another 10-15 minutes. Fill the potatoes with the cheese mixture. Decorate with fresh cilantro.