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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.

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings
Calories 180 kcal
Author Liz


  • 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


  1. 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.

  2. 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.

  3. Continue stirring, adding additional cream or milk an ounce or two at a time until you've reached desired consistency.

  4. 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.