Queso Fundido

Ingredients:

• 1 raw Mexican chorizo ​​sausage, casing removed
• Half an onion, chopped
• 1 serrano pepper, seeded and finely chopped
• 2 cloves garlic, crushed
• 0.5 cup grated ohaka cheese
• 0.5 tbsp. grated mozzarella
• 1 cup grated sharp cheddar
• 1 tbsp flour
• 0.5 cups dark beer
• 1/2 cup canned pinto beans, rinsed
• 1/2 cup canned roasted green chili peppers, diced
• Chopped green onions and diced tomatoes, for serving
• Tortilla chips, see note

Preparation:

1. Preheat the oven to 200°C (400°F). In a large cast-iron skillet over medium heat, fry the chorizo, breaking it up with a wooden spoon, for 5 minutes. Add the onion, serrano, and garlic and continue to fry until the chorizo ​​is browned and the onion is translucent, 5-7 minutes. Remove the mixture from the skillet to a bowl. In a separate bowl, combine the cheeses and flour.
2. Add the beer to the pan and stir, scraping up any browned bits from the bottom. Stirring constantly, add the cheese mixture a little at a time until the sauce is smooth. Add the beans, roasted chili peppers, and chorizo ​​mixture.
3. Transfer the skillet to the oven and bake until the cheese is heated through and bubbly, about 5 minutes. Sprinkle with green onions and tomatoes and serve with tortilla chips.
   
   

   Note

   
   Cut 8 wheat or corn tortillas into wedges; fry in vegetable oil preheated to 175°C (350°F), a few at a time, until crispy, about 30 seconds per side. Transfer the chips to paper towels to drain, season with salt, sprinkle with cumin, and drizzle with lime juice.