Chorizo Queso Dip
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Wether for a party, gathering or game, a good cheese dip is a must! This creamy, smooth, delicious chorizo queso dip comes together in under 30 minutes. Additionally, the chorizo adds bits of meat that are hard to resist, making this recipe a TRUE success. If you are looking for an appetizer to please a crowd or family, this is the recipe for you. Because, it has body, flavor and looks amazing!
Cheeses you can use
When it comes to a good dip, we need a type of cheese that melts beautifully to obtain a smooth velvety consistency. Typically, a combination of American and pepper jack cheese is used, because pepper jack will add a kick of heat. I highly recommend using Oaxaca instead of pepper jack for a mild but salty flavor that complements the chorizo without over powering it. Plus, you can add a spicy type of chorizo for the added kick of heat. Also, if you prefer to use cheddar instead of American cheese, you can.
Tips when making queso dip
- Adjust the heat when necessary – don’t let the mix bubble, or boil. If the pan is too hot, lower the heat because it can cause it to separate.
- Shred your own cheese- as convenient as using pre-shredded cheese is, it does not work well with queso dips. Because, they often have anti-caking agents thats could prevent the cheese from melting and emulsifying.
- Adjust the consistency to your liking- whether you prefer a runny or thicker cheese dip, the secret lies on adding less of more milk. This recipes is more on the thicker side, but you can stir in additional milk to get it to your desired consistency.
- Serve warm because as it cools it will continue to thicken. You can always reheat it with additional milk.
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Chorizo Queso Dip
12
servings15
minutes10
minutes25
minutesIf you are looking for an appetizer to please a crowd or family, this is the recipe for you. Because, it has body, flavor and looks amazing!
Ingredients
14 oz chorizo, pork
1 cup yellow onion, diced
2 ea large jalapeños, diced
2 ea garlic cloves, minced or pressed
2 TBSP flour, all purpose
1 cup whole milk
10 oz American cheese, grated
8 oz Oaxaca cheese, grated
1/4 bunch of cilantro, chopped
Salt to taste (1/4 tsp, kosher salt)
- Serve with
Corn tortillas chips
*** Alternative: Grain free tortilla chips ***
- Top with
Tomato, diced
Jalapeños, sliced
Cilantro, chopped
Directions
- Place a medium/large pan over medium-high heat. Once hot, cook the chorizo, add some oil of you need to. When the chorizo is 3/4 of the way cooked, lower the heat to medium. Stir in the onions and cook until slightly softened. Then, add in the jalapeños and garlic. When the chorizo is fully cooked and the peppers have softened, add the flour and cook as you stir continuously for about 30-40 seconds.
- Now, add the milk. Continue cooking and stirring for a few more minutes until the mix thickens. Lower the heat to medium low, and mix in one type of cheese at the time (don’t let the mix boil; if needed, lower the heat.) If you like a looser dip, add more milk until you are happy with the consistency. When the cheese is all mixed in and emulsified, season with salt to taste. Turn off the heat. Mix in the cilantro. Serve in a bowl surrounded by corn tortilla chips. Top with tomato, jalapeño and cilantro. Enjoy warm! For more tips, check content at the top of this page.
