We’re in full holiday party mode and that means searching for tasty and easy appetizers. I like to stick to the classics and take things easy in the kitchen – after all, you don’t want to host a party and be stuck making food all night long. No way!
The fun is hanging out with your guests, eating and drinking, and the drinking part is just as important as the food. This Chorizo Con Queso is easy to make and is full of creamy Colby Jack cheese and traditional sweet and spicy Spanish Chorizo. Newcastle Brown Ale pairs perfectly with this cheesy dip, cutting that spicy edge of the chorizo with its smooth, mellow finish.
This dip starts of with a basic roux, which is flour and melted butter whisked together. This is the base for many sauces including the white béchamel that makes lasagna so creamy and rich. Add some whole milk, buckets of grated cheese and diced chorizo and you have a dip that’s probably going to be the first empty bowl on the table. You can serve it with tortilla chips or toasted crostini, but don’t forget the Newcastle Brown Ale, America’s No. 1 brown ale.
Chorizo Con Queso is addicting, I’m already thinking of ways to use it in other recipes, and mac and cheese is looking very appetizing right now!
This is a sponsored post for Newcastle Brown Ale. All thoughts and opinions are solely my own.
Chorizo Con Queso with Newcastle Brown Ale
- 1 tablespoon olive oil
- 1 cup diced hard chorizo
- 1/4 cup diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups warm milk used gradually
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and cracked black pepper
- 2 1/2 cups grated Colby Jack cheese
- Heat the oil in a small pan and add the diced onion and chorizo. Cook for about 3-4 minutes and then set aside
- In another larger pan, melt the butter over a medium heat.
- Add the flour and whisk for 2-3 minutes.
- Gradually add the milk in small quantities whisking well after each addition to get rid of lumps.
- Once almost all of the milk has been added, add the paprika, garlic powder, salt and pepper.
- Whisk until smooth.
- Add the grated cheese and whisk until melted.
- Transfer the chorizo and onion mixture to the sauce and stir with a spatula.
- If the sauce is too thick, simply add some more milk and whisk over a low heat. This is also the best thing to do if the dip cools and starts to thicken.
- Transfer the Chorizo Con Queso to a bowl and garnish with some more cheese and diced chorizo on top.
- Serve with toasted crostini or tortilla chips and Newcastle Brown Ale.