I wish I could show you more pictures of this dip. BUT. We ate it.

Spicy Beer Queso with Chorizo and Black Beans I howsweeteats.com

Way too quickly.

It surprisingly wasn’t a one day process. I made it and we ate it that afternoon (we, meaning only two of us and a little bit of my husband but not enough to make a dent) with nearly an entire bag of chips. So adultlike.

It was fabulous. What a story.

Spicy Beer Queso with Chorizo and Black Beans I howsweeteats.com

Then last night (after a big walk… like, exercise) … we did it again.

Reheated it with extra beer.

And finished it.

Yep.

Spicy Beer Queso with Chorizo and Black Beans I howsweeteats.com

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Spicy Beer Queso with Chorizo and Black Beans

Yield: serves 4-6

Total Time: 30 minutes

Ingredients:

1/2 pound chorizo
1 large shallot, diced
1 small jalapeño, seeded and diced
1/2 red pepper, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 cups of your favorite beer
1 (8-ounce) block of cream cheese, softened
12 ounces of white cheddar cheese, freshly grated
1 cup of black beans
sliced scallions + cilantro for topping

Directions:

Heat a large nonstick skillet over medium heat. Remove any casing from the chorizo and add to the skillet, using a wooden spoon to break apart the sausage until it is in crumbles. Cook until the fat is rendered and the sausage appears to be cooked through. Remove with a slotted spoon and place on a paper towel to drain. At this time, I used another paper towel and just wiped out the excess inside the skillet.

Keep the heat under the skillet around medium-low and add olive oil, peppers, shallot and garlic with a pinch of salt. Stir well to coat. Let cook until softened, about 5 minutes, stirring occasionally. Turn the heat up to medium and add beer. After a few minutes, stir in softened cream cheese and continue stirring until it's melted. At first it will look crumbly and separated, but it will melt! Once it is creamy, add in the white cheddar, stirring again until melted and reducing the heat to low. Stir in the black beans and sausage, then remove from heat and serve immediately. Top with scallions and cilantro if desired.

This stays creamy for a good while but like any queso, will seize up after time as it cools. If you can sit it over heat (like in a fondue pot) it will be perfect (with a stir every now and then) but otherwise, it reheats beautifully in the microwave with some additional liquid (beer, water, broth, etc)!

Spicy Beer Queso with Chorizo and Black Beans I howsweeteats.com

But apparently this was needed because… are you even serious Grey’s Anatomy?

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76 Responses to “Spicy Beer Queso with Chorizo and Black Beans.”

  1. #
    51
    Nutmeg Nanny — May 21, 2013 @ 10:16 pm

    This dip sounds absolutely amazing! It wouldn’t last long in my house either ;)

    Reply

  2. #
    52
    Leslie — May 25, 2013 @ 4:35 pm

    Just finished making it… It is AMAZING!
    I customized a little, I substituted a half green bell pepper for the jalepano and used sharp white cheddar. We used a Full Sail IPA for our beer (Hubby’s favorite).

    Reply

  3. #
    53
    Angela @ another bite please — May 28, 2013 @ 7:05 pm

    this may sound funny but about anything with black beans I want to eat. so your addition of black beans in this dip i love!

    Reply

  4. #
    54
    Maggie — September 3, 2013 @ 3:06 pm

    Hi, did you use beef or pork chorizo?

    Reply

  5. #
    55
    Karen — October 22, 2013 @ 3:46 pm

    This looks amazing — do you think it could be transferred to a crock pot to keep warm throughout an evening?

    Reply

  6. #
    56
    MEL SB — December 31, 2013 @ 6:36 pm

    Big fail for me… The chorizo turned the whole thing red even though i strained it… I’m guessing you used a different kind. Either way it tastes good…. It just doesn’t look like white queso.

    Reply

  7. #
    57
    Stephanie — January 30, 2014 @ 2:05 pm

    i left out the sausage and used a full can of black beans, because there were vegetarians, and left it in the crock pot on Keep Warm all afternoon. It was amazing.

    Reply

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