Queso with Chorizo
Creamy melty cheese is seasoned with cilantro, jalapeno, tomato and chorizo for an irresistible queso dip that feels like it's from your favorite Mexican restaurant.
Ingredients
- 8 oz. (uncooked) chorizo sausage casings removed
- 1/4 c. chopped white onion
- 2 jalapeno peppers seeds removed, and minced
- 12 oz. white American cheese sliced or shredded
- 4 oz. Monterrey jack cheese shredded
- 1/2 c. half-and-half or milk more as needed
- 1 chopped Roma tomato
- 1/2 bunch cilantro finely chopped
Instructions
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In a medium saucepan set over medium heat, sauté chorizo, breaking up into small pieces until cooked throughout. Use a slotted spoon to transfer chorizo to a bowl. Cover to keep warm and set aside.
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Pour out grease from pan but do not wipe clean. Over medium heat, sauté onions and jalapenos until onions are translucent, about 5 minutes. Add both cheeses and 1/2 c. of cream or milk. Stir frequently until cheese is almost melted. Add tomato and cilantro.
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Continue stirring, adding additional cream or milk an ounce or two at a time until you've reached desired consistency.
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Transfer queso into a serving bowl or slow cooker and top with chorizo. Serve hot.
Recipe Notes
- If you have the deli cut the American cheese thick, shred. I was lazy and got the cheese a standard sandwich cut, tossed it in the pot, and stirred frequently and it melted just fine. Monterrey jack cheese was in a block and shredded.
- Nutrition calculated using 1/2 c. half-and-half. Nutrition information may change based on milk used and quantity.