Smoky Chipotle Queso Fundido


  • 1/4 cup TABASCO® Chipotle Sauce
  • 8 oz chorizo
  • 1/2 small white onion, diced
  • 1 large green bell pepper, diced
  • 2 cloves garlic, minced or pressed
  • salt and pepper, to taste
  • 1/4 cup beer
  • 1 (12 oz) block Monterey Jack cheese, shredded
  • 1 (4 oz) block sharp cheddar cheese, shredded
  • Pico de gallo, for serving
  • Flour tortillas, warmed according to package directions, for serving


  • Pre-heat oven to 400 degrees F.
  • Heat a cast iron skillet over medium heat.
  • Once hot, add in chorizo, and cook, breaking it up as you go, until chorizo has cooked through. Remove from skillet and set aside in a small bowl.
  • To the hot skillet, add in onion, bell pepper, garlic, salt, and pepper.
  • Cook for 2 minutes.
  • Stir in TABASCO® Chipotle Sauce and beer and continue cooking until veggies are tender and all the liquid has evaporated.
  • Turn off heat and stir in chorizo and both cheeses.
  • Bake in pre-heated oven for 5 minutes.
  • Top with pico de gallo and serve with warmed tortillas.