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Best Easy Spicy Chorizo Queso Dip Recipe

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This creamy, smoky queso dip is made with real ingredients and comes together in just 20 minutes. It’s the perfect game-day appetizer that stays silky smooth and lets the spicy chorizo shine.

Ingredients

Scale
  • 12 oz fresh Mexican chorizo
  • 1 lb white American cheese (block, from deli)
  • 8 oz Monterey Jack cheese (shredded from block)
  • 12 oz can evaporated milk (full-fat)
  • 10 oz can diced tomatoes and green chiles (e.g., Rotel original)
  • 1 medium jalapeño (diced, seeds and ribs removed for milder heat)
  • 1/4 cup yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt to taste
  • Fresh cilantro for garnish (roughly chopped)

Instructions

  1. Cook the chorizo in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until browned and crispy (6-8 minutes). Leave about 1 tablespoon of fat in the pan. Transfer chorizo to a bowl with a slotted spoon and set aside.
  2. Reduce heat to medium. Add diced onion and jalapeño to the same skillet with the reserved chorizo fat. Cook for about 3 minutes until onion is translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle ground cumin and chili powder over the vegetables. Stir constantly for 30 seconds to bloom the spices.
  4. Transfer the onion-jalapeño mixture to a medium saucepan. Pour in the evaporated milk and place over medium-low heat until warm (not boiling).
  5. Cut the white American cheese into 1-inch cubes. Add to the warm milk mixture, stirring constantly until fully melted and smooth (3-4 minutes).
  6. Gradually add the shredded Monterey Jack cheese, stirring until completely incorporated and the dip thickens.
  7. Stir in the undrained can of diced tomatoes and green chiles. Add the cooked chorizo (reserve a small handful for garnish). Stir to combine.
  8. Let the dip simmer gently for 2-3 minutes, stirring occasionally. If too thick, add a splash of milk; if too thin, simmer another minute.
  9. Taste and add salt if needed. Pour into a serving bowl, top with reserved chorizo and fresh cilantro.

Notes

For the silkiest texture, always grate your own cheese and melt over low to medium-low heat. If the dip starts to separate, remove from heat and whisk in a tablespoon of cold evaporated milk. Let the dip rest for 5 minutes after cooking to thicken. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: chorizo queso, spicy queso dip, game day dip, easy queso, creamy cheese dip, Mexican appetizer

Find it online: https://evabake.com/best-easy-spicy-chorizo-queso-dip-recipe/