Prep Time
15 Mins
Cook Time
15 Mins
Yield
8  servings

How to Make It

Step 1

For the pico de gallo salsa, mix the diced tomatoes, minced onion, jalapeño and cilantro to combine. Reserve.

Step 2

In a sauté pan over medium-high heat, cook chorizo for 1 minute.

Step 3

Add onions to pan and cook until translucent.

Step 4

Remove chorizo and onion mixture from pan. Reserve.

Step 5

Add beer to pan and bring to simmer.

Step 6

Reduce to medium-low heat. Gradually add shredded Monterey Jack cheese and shredded Cheddar cheese to pan. Whisk to incorporate. Let each addition of cheese melt before adding more cheese.

Step 7

Add chorizo back to pan and stir to combine.

Step 8

Top with pico de gallo and serve.

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