Queso Fundido Recipe

Prepare tomatillo puree

Place husked tomatillos in a small saucepan and cover with water. Bring to a simmer and cook for 5–7 minutes until softened and bright green. Drain, then transfer to a blender or food processor with 2 tablespoons of the beer and 1 tablespoon lime juice. Blend to a smooth puree. Set aside.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the raw flour taste cooks out and the mixture turns pale golden (do not brown).

Build the cheese sauce

Slowly whisk in the remaining beer and 1 cup milk, a little at a time, making a smooth sauce. Continue whisking and bring to a gentle simmer (do not boil) until slightly thickened, about 3–4 minutes. Reduce heat to low and whisk in the softened cream cheese until smooth.

Add tomatillo and seasonings

Whisk the reserved tomatillo puree, cumin, smoked paprika, salt, and pepper into the sauce. Taste and adjust seasoning; add remaining 1 tablespoon lime juice if desired.

Melt cheeses

Gradually stir in grated cheddar and monterey jack, a handful at a time, allowing each addition to melt and the sauce to become smooth and glossy. Keep the sauce over very low heat and stir frequently to prevent separation. If the sauce becomes too thick, thin with up to 2 tablespoons milk.

Assemble for serving

Transfer the warm tomatillo beer cheese to an oven-safe skillet or shallow baking dish (10–12 inch). Keep warm while you prepare chorizo. The sauce should be smooth and slightly pourable; it will thicken as it cools.

Cook onion: In a medium skillet over medium heat, warm 1 tablespoon olive oil. Add diced onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 5–7 minutes.

Brown chorizo: Add the chorizo (remove from casings if necessary) to the pan with the onion. Break it up with a spoon and cook until fully cooked through and no longer pink, about 6–8 minutes. Stir in minced garlic for the last 30 seconds of cooking so garlic becomes fragrant but not burnt.

Finish chorizo: Remove from heat and stir in 2 tablespoons chopped cilantro. Taste and drain any excess fat on paper towels if the chorizo is very greasy.

Top the queso: Spoon the hot chorizo and onion mixture evenly over the prepared tomatillo beer cheese in the oven-safe skillet. If you prefer a bubbling finish, place the skillet under a preheated broiler for 1–2 minutes until edges bubble and cheese browns in spots (watch closely).

Combine ingredients: In a bowl, mix the diced tomatoes, white onion, minced jalapeño, 1/2 cup chopped cilantro, 2 tablespoons fresh lime juice, and 1/2 teaspoon kosher salt. Stir gently to combine.

Rest and adjust: Let the pico rest for at least 10 minutes at room temperature to marry flavors. Taste and adjust salt or lime as needed.

Garnish and serve: Spoon a generous portion of pico de gallo over the chorizo-topped queso fundido and sprinkle additional cilantro leaves. Serve immediately with tortilla chips and lime wedges on the side. Stir through chips or scoop directly with chips.

Storage and reheating: Leftover cheese sauce can be cooled, refrigerated up to 3 days. Reheat gently in a saucepan over low heat, whisking and adding a splash of milk or beer if needed. Chorizo can be reheated in a skillet until warmed through.