Spicy Beer Queso with Chorizo & Black Beans Recipe

Heat a large nonstick skillet over medium heat. Remove the chorizo from its casing and add it to the skillet, breaking it apart with a wooden spoon until it crumbles. Cook until the fat renders and the sausage is cooked through. Remove with a slotted spoon and drain on paper towels. Wipe out excess fat from the skillet if needed.

Turn the heat to medium-low and add the olive oil, red pepper, shallot, jalapeño and garlic with a pinch of salt. Cook, stirring occasionally, until softened, about 5 minutes. Increase heat to medium and pour in the beer. After a few minutes, stir in the softened cream cheese until it melts and becomes creamy—at first it may look separated, but keep stirring and it will come together. Add the grated white cheddar, stirring until melted, then reduce heat to low. Stir in the black beans and cooked chorizo, remove from heat, and serve immediately. Top with sliced scallions and cilantro if desired.

This queso stays creamy for a while but will firm up as it cools. Keep it warm over low heat (or in a fondue pot) and stir occasionally. To reheat, microwave with a splash of beer, water, or broth until smooth.