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This queso with chorizo is loaded with flavor, made with chorizo, cream cheese, shredded cheese, onions, and garlic. It’s seriously so good and perfect for all your summer get-togethers!
I served it with tortilla chips but feel free to serve it on top of some enchiladas, burritos, or even chicken!
What is queso?
Queso just means “cheese” in Spanish, but in food (especially in the U.S.), it usually refers to a warm, melted cheese dip. Most Tex-Mex restaurants serve it with tortilla chips or warm soft tortillas.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chorizo – Any type of Mexican chorizo works, if using links, make sure to remove the casings.
- Cheese – I used a mix of cream cheese, shredded cheddar, and Monterey Jack. Grab blocks of cheddar and Monterey Jack and shred them yourself! Avoid using store-bought pre-shredded cheese.
- Evaporated Milk – Don’t replace with whole milk or any other milk! Make sure to use one can of evaporated milk for this recipe.
TOP TIPS
- Since the chorizo I used was already spicy and well-seasoned, I didn’t add any extra spices or salt and pepper. Taste before serving and adjust with seasoning if needed.
- Let the queso simmer for about 10 minutes before adding the shredded cheese, that’s the final step. Once it’s melted and stirred in, taste for seasoning and let it simmer a few more minutes to thicken.
- To thin the queso, add a splash of milk until desired consistency is reached.
- Partially drain your can of Rotel tomatoes so that the queso isn’t too tomato forward.
- Stir constantly while cheese is melting for a smooth, creamy texture.
- Evaporated milk helps create a glossy sauce that won’t turn grainy.
- Queso will thicken as it cools- keep warm over low heat.
- Add a splash of milk upon reheating, if necessary to thin out a bit.
- Taste the queso before adding the chorizo topping to see if it needs a bit of taco seasoning, salt, or spice.
- Stir occasionally while serving to keep the texture smooth.
FAQs:
What kind of chorizo should I buy?
I recommend purchasing the chorizo sausage links from the meat department in your local grocery store or a local Mexican grocery store. I tested this recipe with the Cacique brand chorizo from Walmart because it is commonly found nationwide, and it was overly greasy and had very finely minced meat.
It wasn’t as delicious as the fresh chorizo sausage links, but it will work in a pinch. It didn’t need any seasoning because it was very flavorful. The chorizo sausage link from the Fresh Market needed a little seasoning added to the queso. Because chorizo brands differ, you may or may not need to add a little seasoning including taco spices, hot sauce or some salt and pepper.
What are the best types of cheese to use?
Monterey Jack has the smoothest melt while sharp cheddar is full of flavor. Pepper jack and white American are also great options.
Are there any variations?
- Use seasoned ground beef, sausage or omit meat altogether.
- Try different types of cheese.
- Mix and match your favorite toppings.
- Use pickled jalapenos in place of fresh jalapenos or diced green chiles.
Can I make this ahead of time?
Yes, this can be made ahead of time. Store in the refrigerator for up to 3 days and reheat gently on the stovetop. You may need a splash of milk to thin out while reheating.
Why is my queso grainy?
Too high of heat can create a grainy queso. Other reasons would be using pre-shredded cheese or adding cheese too quickly.
What can I serve with this recipe?
Tortilla chips, drizzle over tacos, burritos or quesadillas.
Leftovers…
Refrigerate leftovers in an airtight container for up to 3 days.
Freezing:
I do not recommend freezing this recipe. The dairy can separate and become grainy when reheated.
Reheat:
Reheat over low heat on the stovetop or in a crockpot. Stir frequently and add a splash of milk to thin out the queso. Alternatively, reheat in the microwave in 30-second intervals, stirring between each interval.
Tried this queso with chorizo recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Queso with Chorizo
Ingredients
- 10 ounces Mexican chorizo, casings removed
- ½ small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced (leave seeds for extra spice)
- 1 12-ounce can evaporated milk
- 1 10-ounce can Rotel tomatoes, partially drained
- 8 ounces full fat cream cheese, softened
- 1 4-ounce can diced green chiles
- 8 ounces freshly shredded Monterey Jack cheese or white American cheese from the deli, 2 cups
- 4 ounces freshly shredded sharp cheddar cheese, 1 cup
- Tortilla chips for serving
- Optional garnishes: cilantro, sliced jalapeno, diced red onion, diced Roma tomatoes, and lime wedges
- Optional ingredients: taco seasoning to boost the flavor if your chorizo is lightly seasoned, ¼-½ cup milk to thin out queso to your desired consistency.
Instructions
- Cook chorizo in a medium skillet over medium heat. (I used a 10.25-inch Lodge Cast Iron Skillet which fits perfectly) Transfer half of the chorizo to a paper towel-lined plate. Remove all but 1 tablespoon of grease in the skillet.
- Add onions to the remaining chorizo and sauté for 5-8 minutes until softened. Add the garlic and jalapeno and sauté for 30-60 seconds until fragrant.
- Stir in the evaporated milk, Rotel, green chiles and cream cheese. Stir well and let everything heat together until the cream cheese is melted, about 5 minutes, stirring frequently.
- Once the mixture is smooth and creamy, add in a handful of cheese at a time, stirring well to incorporate after each addition. If needed, add a splash of milk to thin out to your desired consistency.
- Taste the queso. Depending on your type of chorizo, you may need to add a little taco seasoning for a flavor boost.
- Remove from heat. Top with remaining chorizo and garnish with optional toppings, if desired. Serve warm.
Notes
- Since the chorizo I used was already spicy and well-seasoned, I didn’t add any extra spices or salt and pepper. Taste before serving and adjust with seasoning if needed.
- Let the queso simmer for about 10 minutes before adding the shredded cheese, that’s the final step. Once it’s melted and stirred in, taste for seasoning and let it simmer a few more minutes to thicken.
- To thin the queso, add a splash of milk until desired consistency is reached.
- Partially drain your can of Rotel tomatoes so that the queso isn’t too tomato forward.
- Stir constantly while cheese is melting for a smooth, creamy texture.
- Evaporated milk helps create a glossy sauce that won’t turn grainy.
- Queso will thicken as it cools- keep warm over low heat.
- Add a splash of milk upon reheating, if necessary to thin out a bit.
- Taste the queso before adding the chorizo topping to see if it needs a bit of taco seasoning, salt, or spice.
- Stir occasionally while serving to keep the texture smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
