You guys. You guyssssssssss.
You are in for a real treat today.
Traditionally, I don’t associate cheese or queso dips as being very fancy, gourmet, or even very good for that matter. I’m not trying to insult anyone, but as far as personal preferences go, mine lie outside the world of blocks of processed cheese and goopey, blobby, weird yellowish slop in bowls. It simply isn’t for me.
- 1 pd chorizo (I used chicken)
- 1½ cups grated monterey jack cheese
- ½ stick of cream cheese
- 1 cup chopped white onion
- 1 cup chopped red bell pepper
- 2 tablespoons minced garlic
- 1 can black beans
- 1 cup riced cauliflower
- 1 light beer
- 1 tablespoon olive oil
- chopped cilantro and green onions for topping
- In a sauté pan or skillet over medium-high heat, cook chorizo. Once cooked, drain using slotted spoon onto paper towel lined plate to soak up grease. Clean pan chorizo was cooked in (I just wipe it with a paper towel).
- In same pan over medium heat, add olive oil to coat. Add in chopped onion and bell pepper. Cook until translucent, stirring, about 5 minutes. Once translucent, turn up heat to medium-high and add in beer. Let cook down for about three minutes, continuing to stir.
- Add in cream cheese, breaking up block. (It will look grainy at first but will get creamy with heat and stirring). Stir in. Once creamy and well incorporated add in grated monterey jack cheese. Stir frequently until cheese is melted and everything is well combined. Add in cauliflower, continue stirring until combined.
- Add in black beans and cooked chorizo, stirring. Cook for five minutes until beans are heated through.
- Serve topped with fresh chopped cilantro and green onions.
Once cooled, cheese sauce will become congealed. To reheat, simply add more liquid (I just added a little more beer to it) and cook over medium, stirring until cheese becomes creamy again.