Creamy Queso with Chorizo
A rich and spicy Mexican-style cheese dip featuring crispy chorizo, three types of cheese, and smoky chipotle peppers. Perfect for parties and gatherings, this queso combines Velveeta, Monterey Jack, and sharp cheddar for the ultimate creamy texture.
Ingredients
- •1 tablespoon vegetable oil
- •6 ounces fresh chorizo, casings removed
- •2½ cups half-and-half
- •8 ounces Velveeta cheese
- •8 ounces Monterey Jack cheese
- •8 ounces sharp cheddar
- •2 tablespoons chipotle chiles in adobo
- •1¼ teaspoon kosher salt
- •¾ teaspoon ancho chile powder
- •¾ teaspoon chipotle chile powder
- •2 ounces Cotija cheese
Cooking Instructions
- 1.
Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8-10 minutes; set aside.
10 min
- 2.
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6-8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
8 min
- 3.
Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
2 min
- 4.
DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.
