A hand dipping a chip into a skillet of Queso Fundido

Hands On:

15 minutes

Total Time:

18 minutes

Serves:

Ingredients

4 oz Hy-Vee Midwest Pork chorizo sausage
½ cup Hy-Vee Short Cuts chopped tricolor bell peppers, plus additional for garnish
1 tbsp bottled chopped garlic
1 (12-oz.) can Mexican lager-style beer
½ (8-oz.) pkg. Hy-Vee mozzarella cheese chunk, shredded (1 cup)
1 cup Taco Bell 7-layer cheese blend
½ cup crumbled Cotija cheese
Fresh cilantro, for garnish
Hy-Vee stone ground restaurant style tortilla chips, for serving

Add Ingredients to Cart

Preparation

Place oven rack 4 in. from heat. Preheat broiler to HIGH. Heat 8-in. cast-iron skillet over medium-high heat. Add chorizo; cook for 3 to 4 minutes or until browned (165°), stirring occasionally to break into crumbles. Transfer chorizo to bowl using a slotted spoon; reserve drippings in skillet.

Add ½ cup bell peppers and garlic to skillet with drippings; cook for 1 to 2 minutes or until bell peppers begin to soften, stirring occasionally. Remove skillet from heat; stir in beer. Return skillet to heat; cook over medium heat for 8 to 10 minutes or until most of the beer has evaporated.

Add mozzarella, 7-layer cheese blend and Cotija cheeses to skillet; stir to combine. Top with chorizo. Broil for 2 to 3 minutes until the cheese is melted and slightly golden. Garnish with additional bell peppers and cilantro, if desired. Serve with chips.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		200
% Daily Value*
Total Fat: 14g		18%
	Saturated Fat: 7g
	Trans Fat: 0g
Cholesterol: 45mg		15%
Sodium: 440mg		19%
Total Carbohydrate: 4g		1%
	Dietary Fiber: 0g	0%
	Sugars: 1g	2%
Protein: 12g		24%