Chorizo Queso Potato Skins
Ingredients
- 8 oz. mild white Cheddar, coarsely grated
- 8 oz. Monterey Jack cheese, coarsely grated
- 1 tbsp. flour
- 6 oz. fresh chorizo, casings removed
- 2 scallions, finely chopped
- 1 jalapeño, finely chopped
- 1/4 c. fresh cilantro, chopped
- Kosher salt
- 3/4 c. lager beer
- Pico de gallo, for serving
- 6 small Yukon gold potatoes (about 4 ounces each)
- 2 tbsp. olive oil
- Kosher salt
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