Creamy Chorizo Queso Dip
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(16)
Ingredients
8 servings
- 1 tablespoon olive oil
- 8 ounces fresh chorizo or spicy sausage, casing removed
- 2 cloves garlic, minced
- ½ sweet onion, diced
- 1 poblano pepper, minced
- 2 tablespoons all-purpose flour
- 1 ¼ 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
- ¼ cup pickled jalapeno peppers
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Preparation
Step 1
Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler.
Step 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.
Step 3
Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes.
Step 4
Whisk in flour until lightly browned, about 1 minute.
Step 5
Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes.
Step 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.
Step 7
Place into oven and broil until golden brown, about 2-3 minutes.
Step 8
Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.
Step 9
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Chef's notes
Pop it under the broiler for a few minutes for those golden brown spots.
Serve with extra chorizo on top with fresh cilantro leaves and pickled jalapenos for extra heat!
