Queso with Chorizo
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!
Servings: 12
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
Calories: 250kcal | Carbohydrates: 3g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 404mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 0.3mg