Queso Fundido con Chorizo

• 4 ounces fresh chorizo, casings removed, crumbled
• Olive oil, as needed
• 1 small red onion, chopped
• 1 clove garlic, finely chopped
• 5 teaspoons all-purpose flour
• 1/2 cup Mexican lager-style beer, such as Negra Modelo
• 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
• 3/4 cup milk
• 4 ounces Monterey Jack cheese, finely diced (about 1 cup)
• 4 ounces whole-milk mozzarella, finely diced (about 1 cup)
• 2 tablespoons chopped cilantro
• Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

1. 1.
2. Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes.
3. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan.
4. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
5. 2.
6. Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes.
7. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
8. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute.
9. Pour in the beer and bring to a boil.
10. Stir in the chopped jalapenos and pickling juice and cook 2 minutes.
11. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute.
12. Add the cheeses and reduce the heat to low.
13. Cook, stirring frequently, until the cheese fully melts, about 3 minutes.
14. Stir in the reserved chorizo.
15. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

fresh chorizo, olive oil, red onion, clove garlic, flour, lagerstyle beer, pickled jalapeno, milk, cheese, milk, cilantro, tortilla

Taken from www.foodnetwork.com/recipes/food-network-kitchens/queso-fundido-con-chorizo-recipe.html (may not work)