Creamy Chorizo Queso Dip — Damn Delicious

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Creamy Chorizo Queso Dip

The CREAMIEST, most amazing, most velvety queso EVER! So easy to make and sure to be a crowd favorite. Serve with tortilla chips and extra chorizo and cilantro on top. It’s TO DIE FOR!

Happy Cinco de Mayo weekend!

I mean, it’s kind of always Cinco de Mayo weekend for us in Los Angeles, but hey, I will take any excuse to faceplant myself into this queso.

Now I will say this.

This is what queso dreams are made of.

With fresh chorizo, poblano pepper, garlic and two different types of cheeses – this is legit THE ONLY queso recipe you’ll need.

I also like to pop it under the broiler for a few minutes because hello – those golden brown spots are the best.

Serve with extra choirzo on top with fresh cilantro leaves and pickled jalapenos for extra heat!

Creamy Chorizo Queso Dip

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

The CREAMIEST, most amazing, most velvety queso EVER! So easy to make and sure to be a crowd favorite. Serve with tortilla chips and extra chorizo and cilantro on top. It’s TO DIE FOR!

Ingredients:

  • 1 tablespoon olive oil
  • 8 ounces fresh chorizo or spicy sausage, casing removed
  • 2 cloves garlic, minced
  • 1/2 sweet onion, diced
  • 1 poblano pepper, minced
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1 Roma tomato, diced
  • 1 (8-ounce) package shredded Monterey Jack cheese
  • 1 (8-ounce) package shredded Pepper Jack cheese
  • Kosher salt and freshly ground black pepper, to taste.
  • 1 cup chopped fresh cilantro leaves, divided
  • 1/4 cup pickled jalapeno peppers

Directions:

  1. Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler.
  2. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate.
  3. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes.
  6. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro.
  7. Place into oven and broil until golden brown, about 2-3 minutes.
  8. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

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