Description
Sizzling Mexican flavors dance through this chorizo queso dip, blending spicy sausage with melted cheese. Rich and indulgent, it beckons you to dive into a world of bold, irresistible appetizer perfection.
Ingredients
Scale
Protein:
- ½ pound Mexican chorizo, casings removed
Dairy:
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- ½ cup cream cheese, softened
- 1 cup whole milk (or half-and-half for extra creaminess)
- ¼ cup heavy cream (optional, for extra smooth texture)
- 1 tablespoon butter or olive oil (if needed for sauteing)
Vegetables and Spices:
- ½ onion, finely diced
- 1 jalapeno, finely chopped (optional, for extra heat)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika (optional, for depth of flavor)
- 2 tablespoons flour (or cornstarch for a gluten-free version)
- 1 can (10 ounces) Rotel tomatoes with green chilies, drained
Garnishes:
- Chopped cilantro
- Diced tomatoes
- Sliced jalapenos
- Crumbled queso fresco or extra shredded cheese
Serving Suggestions:
- Tortilla chips
- Warm flour or corn tortillas
- Vegetables (carrots, celery, bell peppers, etc.)
Instructions
- Sizzle the robust chorizo in a skillet over medium heat, methodically breaking it into crispy, caramelized fragments until deep brown and textured, approximately 5-6 minutes.
- Retain the rendered chorizo fat and gently sauté diced onions and jalapeños until translucent and fragrant, releasing their aromatic essence.
- Introduce minced garlic, ground cumin, and smoky paprika into the pan, stirring vigorously to bloom their intense flavors and prevent burning.
- Sprinkle flour into the vegetable mixture, creating a quick roux that will provide luxurious thickness to the queso, stirring continuously for about one minute.
- Gradually stream milk into the pan, whisking deliberately to prevent lumps and create a silky, smooth base for the dip.
- Incorporate Rotel tomatoes, allowing the mixture to simmer gently and meld the complex flavors together.
- Reduce heat and fold in shredded cheese and cream cheese, stirring patiently until the mixture transforms into a velvety, molten consistency.
- Reintroduce the crispy chorizo into the cheese sauce, ensuring even distribution of the spicy meat throughout the dip.
- Transfer the queso to a warm serving vessel, garnishing with fresh cilantro, additional diced jalapeños, and vibrant tomato confetti for a burst of color and freshness.
Notes
- Customize heat levels by adjusting the amount of jalapeno or using milder peppers for sensitive palates.
- Choose high-quality chorizo for richer flavor and better texture in the dip.
- For a gluten-free version, replace wheat flour with cornstarch or arrowroot powder as a thickening agent.
- Prep ingredients beforehand to ensure smooth, quick cooking and prevent burning aromatics during the process.
- 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: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 75 mg