Spicy Beer Queso with Chorizo and Black Beans.
I wish I could show you more pictures of this dip. BUT. We ate it.
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.
Then last night (after a big walk… like, exercise) … we did it again.
Reheated it with extra beer.
And finished it.
Spicy Beer Queso with Chorizo and Black Beans
- 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
- 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)!
Did you make this recipe?
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92 Comments on “Spicy Beer Queso with Chorizo and Black Beans.”
This dip sounds absolutely amazing! It wouldn’t last long in my house either ;)
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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).
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!
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Hi, did you use beef or pork chorizo?
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This looks amazing — do you think it could be transferred to a crock pot to keep warm throughout an evening?
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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.
The chorizo definitely turned it red and almost grainy despite draining grease
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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.
How did it keep in the crockpot? I was thinking of doing the same thing. Did it stay gooey and yummy??
it required a stir every so often, but for the most part, it was totally fine, i made it on the stove and then transferred it to the crock pot.
it really didn’t last that long. haha
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Yummy – I didn’t add the chorizo because I’m not a fan of it but it still turned out delish. I took it in a crock pot for a pot luck and it was a hit. I also rinsed the black beans because I don’t like the liquid it’s in and I thought it might discolor the lovely cheese mixture. I will be making this again and a lot of my coworkers wanted the recipe too.
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Made this today for the super bowl and it is AMAZING! Thank you for another great recipe!!