Queso fundido with chorizo ​​sausage

Ingredients:

• 120 gr. raw chorizo ​​sausage, remove the casing, crumble the sausage
• Olive oil as needed
• 1 small red onion, chopped
• 1 clove garlic, finely chopped
• 5 teaspoons of flour
• 0.5 cup Mexican lager, such as Negra Modelo
• 1/4 cup chopped pickled jalapeño peppers plus 1 tablespoon brine
• 3/4 cup milk
• 120 g Monterey Jack cheese, cut into small cubes
• 120 g whole milk mozzarella, cut into small cubes
• 2 tbsp chopped cilantro
• Warmed tortilla chips, tortilla chips, red pepper triangles, or French fries for dipping

Preparation:

1. In a medium skillet or ovenproof gratin dish, cook the chorizo ​​over medium-high heat, stirring, for 5 minutes. Using a slotted spoon, remove the chorizo ​​from the skillet and discard any excess rendered fat, leaving only 1 tablespoon. If the fat is less than 1 tablespoon, add more olive oil.
2. Reduce heat to medium and sauté the onion, stirring occasionally, for 5–6 minutes, until soft. Add the garlic and sauté, stirring, for about 30 seconds, until fragrant. Add the flour and sauté for another minute, until golden. Then pour in the beer and bring to a boil.
3. Stir in the chopped pepper and brine and cook for 2 minutes. Gradually add the milk, stirring constantly, and cook for about 1 minute, until the mixture thickens. Then add all the cheese and reduce the heat to low. Cook, stirring frequently, until the cheese is completely melted, about 3 minutes. Stir in the chorizo. Pour the dip into a serving bowl, sprinkle with cilantro, and serve warm with a side salad.
   
   Recipe Reuben cheese dip, baked in a bowl of black bread.