Creamy Chorizo Queso Dip
User Reviews
5
Creamy Chorizo Queso Dip
Description
This recipe starts with cooking chorizo until browned and crumbly, then removing excess fat to prevent greasiness. Garlic, onions, and minced poblano peppers are cooked until softened, providing a mild pepper flavor and aromatic base. A roux is formed with flour, then gradually combined with milk and diced tomatoes to thicken the mixture into a creamy sauce. Shredded Monterey Jack and pepper jack cheeses are stirred in off the heat for smooth melting, and half of the chorizo and cilantro are folded in to distribute flavor throughout. The mixture is transferred to an oven-proof skillet and broiled briefly for a browned top.
The dip features a combination of smoky and spicy notes from the chorizo and pepper jack, balanced by the creaminess of the cheeses and the mild heat of the poblano. Fresh cilantro adds brightness, and the diced tomato pieces give texture contrast. It's best served hot with tortilla chips for dipping.
Ingredients
- 1 tablespoon olive oil
- 8 ounces fresh chorizo casing removed, or spicy sausage
- 2 cloves garlic minced
- ½ sweet onion diced
- 1 poblano pepper minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk whole
- 1 Roma tomato diced
- 1 Monterey jack cheese shredded, 8-ounce package
- 1 pepper jack cheese shredded, 8-ounce package
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup cilantro divided, fresh, chopped leaves
- ¼ cup jalapeno pepper pickled
Instructions
- Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler.
- 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.
- Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes.
- 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.
- Place into oven and broil until golden brown, about 2-3 minutes.
- Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.
User Reviews
Overall Rating
5
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