Queso Fundido

4 oz Raven and Boar chorizo (1 link)

2 tbsp Talbott & Arding pickled jalapeños - roughly chopped

8oz beer (we recommend West Kill Backcountry IPA)

8 oz McGrath Farm cheese curds - rough chopped or broken into pea size pieces

1 tbsp chopped cilantro


Take the chorizo out of the casing and crumble into a small cast iron skillet. Cook chorizo, over medium heat, breaking it up with a wooden spoon as it sizzles until fully cooked. 

Remove half of the chorizo and set it to drain on paper towels.

Warm your oven proof serving dish in a 200 F oven.

Add the chopped pickled jalapeño and beer to the cast iron skillet and warm over medium-low heat. Add the cheese in small handfuls, mixing well until the cheese is melted before adding another handful. Keep stirring until the queso fundido is well combined and all the cheese has fully melted. Turn off the heat.

Transfer the queso fundido to the warmed serving dish and top with reserved chorizo and chopped cilantro.

Serve and enjoy immediately with La Milpa Nixtamal tortilla chips or warmed Caramelo flour tortillas, Talbott & Arding guacamole and Kitchen Garden Farm Roasted Chili Salsa.

If you are not eating straight away, the cheese will seize up as it cools, so plan ahead and be ready to dip your chips. You can also keep the queso fundido warm over a candle flame or in a low temp oven.