Creamy Chorizo Queso

By • February 21, 2013 0 Comments

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Author Notes: No Velveeta required. Now, I'm not saying this is packed with nutrients, or low in calories, or anything. But when I call it a cheese dip, it's really a cheese dip.Brussels Sprouts for Breakfast

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Makes enough for a party

  • 2 smoked chorizo links (casing removed, crumbled)
  • 1 onion (diced)
  • 2 Anaheim or Poblano chilies
  • 2 tablespoons unsalted butter
  • 1 teaspoon tumeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons flour
  • 1 - 1.5 cups milk or half and half
  • 1.5 cups Pepper Jack cheese (grated)
  • salt and pepper
  1. Start by prepping the chilies. Char the peppers on the stove top or under the broiler. Remove and place in a plastic bag to help steam the paper off. When cool enough to touch, remove skin, stem and seeds. Roughly chop and set aside.
  2. Heat a large saute pan over medium heat. Add crumbled chorizo and saute for 7-8 minutes, until brown. Remove with a slotted spoon to a plate and set aside. Leave remaining oil in pan.
  3. Add 1 tbsp olive oil to pan. Add onions, Anaheim chili, turmeric, cayenne, paprika, s&p. Saute for 7-8 minutes, until veggies are soft. Add 2 tbsp of flour to the pan, and stir to combine. Let cook for 3 minutes to ensure the raw flour flavor goes away.
  4. Add 1 cup of the half and half to the mixture, stirring until thickened, 3-4 minutes. Stir in the cheese until the cheese melts. Add more half and half to the mixture, a couple tablespoons at a time until the mixture is smooth, not "cheesy". I used almost the entire 1/2 cup.
  5. Add the chorizo back in, and stir the mixture over low heat for another 3-5 minutes. Transfer to a serving dish or mini-crock pot to keep warm for serving! Enjoy!

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