Queso Dip with Chorizo
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Here’s a new recipe for Queso Dip with Chorizo that we really love. It reminds me of a cheese dip my mom used to make long ago. Not necessarily in the ingredients that are used, but rather in that it’s difficult to stop eating this dip once you start! And that’s what I remember about my mom’s dip! So spicy, and so good!
(Post modified on 5/2/23.)
This dip has a few more steps than my old recipe, which was simply processed cheese, milk, and salsa. But it’s so worth the extra steps!
Here’s a big thank you to Ree Drummond at The Pioneer Woman for sharing the base for this recipe. (I’ve modified it to fit my tastes, but adding chorizo to the dip was her idea!)
Add in some diced jalapenos, chorizo, garlic, onion, tomatoes, and green chiles. The heat in this dip will leave you drooling for more. Plus, it makes enough for a small crowd, so it’s perfect for tailgating or watching a football game on tv. Go Chiefs!
More Mexican-Style Appetizers
Ingredients for Queso Dip with Chorizo
(See full recipe at the bottom of this post.)
- jalapenos
- pork chorizo
- garlic
- sweet onion
- petite diced tomatoes
- green chiles
- processed cheese (like Velveeta)
- pepper jack cheese
- half and half
- fresh cilantro
- Pico de Gallo for garnish
- corn tortilla chips
Equipment You’ll Need
To make this recipe you’ll need a knife and cutting board, a food processor or blender, a skillet, and a large microwavable bowl.
I like to use my blender, but use whichever appliance is handy. Also you could opt to make the cheese dip in the skillet, but if you do that, be sure it’s big enough to hold everything. Your choice.
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, roughly dice two jalapenos.
I always like to warn people to be sure to use plastic gloves when working with hot peppers. I learned the hard way that peppers could burn your skin and I will never make that mistake again. Some people may not be as susceptible to this as others, but I’d rather you not take the chance unless you know.
Mince the garlic. Dice the sweet onion. Chop the cilantro.
At this time you may also slice the processed cheese into small cubes. Shred the pepper jack cheese with a box grater.
Brown the Chorizo and Saute the Vegetables
In a large skillet over medium heat, cook the pork chorizo, crumbling it with a fork. Cook through about 10-12 minutes.
When shopping for chorizo, I found there were both pork and beef varieties. I bought both, but have only used the pork for this recipe. I’m nearly certain both would be good.
While the chorizo is cooking, place prepared jalapenos, garlic, and onion in a blender. Pulse to blend until it makes a paste.
Add this paste to the cooked chorizo and saute until tender, about 3-4 minutes.
Make the Cheese Dip
Next, place the petite diced tomatoes and green chiles into the blender. Give it a couple of pulses to blend.
Place the cubed processed cheese and shredded pepper jack cheese into the large microwavable bowl. Add in the half and half cream and the tomato mixture.
Microwave for 3 minutes. Stir to combine.
Spoon in the chorizo mixture and stir once more to combine all of the ingredients. Microwave for another 2-3 minutes until the cheese is fully melted.
Everyone’s microwave seems to cook a little different, so be sure to keep an eye on the cheese dip so that it doesn’t bubble over out of the bowl.
Remove from microwave and stir in the chopped fresh cilantro.
At this time, you may pour the Queso Dip into a serving bowl, or even into individual bowls. If desired, garnish with Pico de Gallo. Serve with your favorite corn tortilla chips. This makes enough to serve 8-10 people.
See more Mexican Food Ideas Here. Browse Appetizers Here.
Queso Dip with Chorizo
Ingredients
- 2 medium jalapenos diced
- 8 oz pork chorizo
- 1 tablespoon garlic minced
- 1 cup sweet onion diced
- 14.5 oz petite diced tomatoes
- 4 oz green chiles chopped
- 20 oz processed cheese like Velveeta
- 8 oz pepper jack cheese shredded
- 12 oz half and half cream
- 3 tablespoons fresh cilantro chopped
- 1/4 cup Pico de Gallo for garnish
- corn tortilla chips for serving
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a knife and cutting board, roughly dice two jalapenos. Mince the garlic. Dice the sweet onion. Chop the cilantro.
- At this time you may also slice the processed cheese into small cubes. Shred the pepper jack cheese with a box grater.
Brown the Chorizo and Saute the Vegetables
- In a large skillet over medium heat, cook the pork chorizo, crumbling it with a fork. Cook through about 10-12 minutes.
- While the chorizo is cooking, place prepared jalapenos, garlic, and onion in a blender. Pulse to blend until it makes a thick paste.
- Add paste to the cooked chorizo and saute until tender, about 3-4 minutes.
Make the Cheese Dip
- Next, place the petite diced tomatoes and green chiles into the blender. Give it a couple of pulses to blend.
- Place the cubed processed cheese and shredded pepper jack cheese into the large microwavable bowl. Add in the half and half cream and the tomato mixture.
- Microwave for 3 minutes. Stir to combine.
- Spoon in the chorizo mixture and stir once more to combine all of the ingredients. Microwave for another 2-3 minutes until the cheese is fully melted.Everyone's microwaves seem to cook a little different, so be sure to keep an eye on the cheese dip so that it doesn't bubble over out of the bowl.
- Remove from microwave and stir in the chopped cilantro. If desired, you may garnish with freshly made Pico de Gallo.
- Serve with your favorite corn tortilla chips. This makes enough to serve 8-10 people.
Nutrition