Go Back

Queso Dip With Chorizo

A rich and creamy queso dip made with fresh chorizo, two types of cheese, and a perfect roux base. Ideal for parties and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dip
  • 1 pound fresh Mexican-style chorizo (uncooked) Not the cured Spanish kind
  • 1 tablespoon olive oil
  • 1 small white onion, finely diced
  • 2 count jalapeños, seeded and minced
  • 1 small red chili pepper, minced (a Fresno or red jalapeño works great)
  • 2 tablespoons all-purpose flour
  • 2 cups heavy whipping cream
  • 8 ounces white American cheese, cubed Grab a block and shred or cube it yourself
  • 8 ounces Monterey Jack cheese, shredded Preferably block cheese
  • 1 teaspoon ground cumin
  • Salt, to taste
  • Tortilla chips, for serving

Method
 

Preparation
  1. Brown the chorizo in a skillet over medium heat, breaking it into small crumbles. Cook until fully cooked and the edges are deep orange, about 8 minutes. Drain on a paper towel.
  2. In a separate pot, warm the olive oil over medium heat. Add the diced onion, jalapeño, and red chili pepper. Cook for about 4 minutes until softened.
  3. Sprinkle flour over the softened vegetables, stirring constantly for about 30 seconds to cook off the raw flour taste.
  4. Slowly add the heavy cream while stirring continuously to avoid lumps. Heat until just starting to steam.
  5. Gradually add the shredded and cubed cheese, stirring slowly after each addition until melted and smooth.
  6. Stir in the cumin and season with salt. Serve immediately, topping with reserved chorizo.

Notes

Low and slow cooking with block cheese ensures a smooth texture. Serve promptly as queso firms up when cooled.