Description
This Creamy Chorizo Queso Dip is rich, spicy, and irresistibly cheesy. Loaded with zesty ground chorizo, melty pepper jack and white cheddar, and bursting with bold flavors from jalapeño, garlic, onion, and Rotel, it’s the ultimate party dip. Serve it hot with tortilla chips and watch it disappear.
Ingredients
-
1 lb ground chorizo
-
1 cup whole milk (more if needed)
-
2 tbsp all-purpose flour
-
8 oz freshly shredded pepper jack cheese
-
8 oz freshly shredded white cheddar cheese
-
1/2 medium yellow onion, diced
-
3 cloves garlic, minced
-
1 jalapeño, de-seeded and diced
-
1 (10 oz) can of Rotel (diced tomatoes with green chilies)
-
Salt and pepper, to taste
-
Fresh cilantro, for garnish
-
Extra jalapeño, for garnish
Instructions
-
In a large skillet over medium heat, cook the ground chorizo until browned and cooked through. Remove and set aside.
-
In the same skillet, add diced onion and jalapeño. Cook for 3–4 minutes until softened. Add the minced garlic and sauté for 1 minute.
-
Sprinkle the flour over the mixture and stir continuously for about 1 minute to form a roux.
-
Gradually whisk in the milk and cook until slightly thickened, about 3–5 minutes.
-
Lower the heat and stir in the shredded pepper jack and white cheddar cheeses until melted and smooth.
-
Add the cooked chorizo and Rotel. Stir well to combine and cook for another 2–3 minutes until heated through.
-
Season with salt and pepper to taste.
-
Garnish with chopped cilantro and extra jalapeño before serving.
- Serve warm with tortilla chips.
Notes
Adjust milk to reach your preferred dip consistency. For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: Stovetop
- Cuisine: Tex-Mex, American