Queso Fundido Dip
by Sara Foster, Foster’s Market, Durham, N.C.
- 1 tablespoon olive oil
- 8 ounces Certified Piedmontese ground beef
- Sea salt and freshly ground pepper to taste
- 2 tablespoons diced chipotle peppers in adobo sauce*
- ½ cup beer
- ¼ cup grated onion, divided
- 4 ounces grated sharp cheddar cheese (about 1 cup)
- 4 ounces grated pepper jack cheese (about 1 cup)
- 1 tablespoon all-purpose flour
- 1 cup pinto beans, rinsed and drained
- 1 large ripe tomato, cored and diced
- 1 jalapeno, cored, seeded, and diced
- ½ cup chopped cilantro
- Tortilla chips, celery, zucchini, and carrot sticks for dipping
Heat the olive oil in a large cast iron or non-stick skillet over medium-high heat. Add the beef and break into small pieces with a wooden spoon. Season with salt, black pepper, and chipotle peppers; cook and stir until brown all over and cooked through. Add the beer, scraping up the brown bits from the bottom of the skillet. Add half of the grated onion and reduce slightly, about 2 minutes.
Meanwhile, combine the cheddar, pepper jack, and flour in a bowl and toss to mix. Whisk the cheese mixture into the beef mixture, about ½ cup at a time until blended and smooth. Repeat with the remaining cheese mixture until all is added. Stir in the pinto beans, and heat through.
To make the salsa, combine the tomato, jalapeno pepper, remaining onion, and cilantro in a small bowl. Season with salt and pepper and stir to mix.
Serve the beef cheese dip warm with the salsa spooned over the top. Serve with tortilla chips and vegetable sticks for dipping.
This can be made in advance and reheated over low heat, stirring constantly. Add the tomato mixture after reheating, just before serving.
*Chipotle peppers in adobo sauce can be found in the ethnic section of most grocery stores.