Description
Spicy Mexican chorizo queso dip delivers bold comfort straight from Southwest kitchens. Melted cheese, smoky chorizo, and zesty peppers blend into an irresistible party starter that will keep guests coming back for more.
Ingredients
Scale
Main Ingredients:
- ½ pound (0.23 kilograms) Mexican chorizo, casings removed
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- ½ cup cream cheese, softened
- 1 cup whole milk (or half-and-half)
- 1 can (10 ounces/283 grams) Rotel tomatoes with green chilies, drained
Aromatics and Spices:
- ½ onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeno, finely chopped (optional)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons flour (or cornstarch for gluten-free)
- ¼ cup heavy cream (optional)
Garnishes and Serving Options:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapenos
- Crumbled queso fresco or extra shredded cheese
- Tortilla chips
- Warm flour or corn tortillas
- Vegetables (carrots, celery, bell peppers, etc.)
- 1 tablespoon butter or olive oil (if needed for sauteing)
Instructions
- Fire up a spacious skillet on medium heat, preparing for a flavor-packed journey.
- Crumble and sizzle the chorizo until achieving a deep golden-brown crust and crispy texture, releasing its rich, spicy essence.
- Extract the chorizo using a perforated utensil, intentionally preserving a whisper of rendered fat in the pan.
- Sauté diced onions and sliced jalapenos in the residual chorizo drippings until they soften and become translucent.
- Introduce minced garlic, ground cumin, and smoky paprika, allowing the aromatics to dance and intensify for mere moments.
- Dust the vegetable mixture with flour, stirring constantly to create a golden, nutty base that will thicken the sauce.
- Gradually stream in milk, whisking continuously to ensure a silky, lump-free consistency.
- Incorporate diced Rotel tomatoes and allow the mixture to reach a gentle, bubbling simmer.
- Reduce heat and gradually fold in shredded cheese and cream cheese, stirring until achieving a luxurious, molten texture.
- If the mixture appears too dense, delicately thin with additional milk or heavy cream.
- Reintroduce the crispy chorizo, stirring to distribute evenly throughout the queso.
- Transfer the decadent dip to a serving vessel or warm crockpot to maintain its inviting temperature.
- Embellish with fresh cilantro, additional jalapeno slices, and vibrant diced tomatoes for a stunning presentation.
Notes
- Swap ground chorizo with plant-based sausage crumbles for a vegetarian version that maintains bold, spicy flavor profiles.
- Reduce heat level by removing jalapeno seeds or substituting with milder green chiles for sensitive palates.
- Control dip thickness by gradually adding milk, ensuring smooth consistency without becoming runny or overly dense.
- Use low-fat cheese options and Greek yogurt instead of cream cheese to create a lighter, healthier queso alternative without sacrificing creamy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 60 mg