📝 About This Recipe
Transport your taste buds to a vibrant Mexican cantina with this luxurious, velvety queso dip topped with spicy, crumbled chorizo. Unlike jarred sauces, this recipe uses a blend of real melting cheeses and fire-roasted peppers to create a complex smoky profile and an irresistible 'cheese pull.' It is the ultimate crowd-pleasing starter that balances the richness of cream with the bold, zesty kick of traditional Mexican spices.
🥗 Ingredients
The Chorizo Base
- 9 ounces Mexican Chorizo (raw, casings removed)
- 1/2 cup White Onion (finely diced)
- 3 cloves Garlic (minced)
The Cheese Sauce
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 1 cup Whole Milk (warmed)
- 1/2 cup Heavy Cream
- 8 ounces Monterey Jack Cheese (freshly shredded)
- 4 ounces Sharp White Cheddar (freshly shredded)
- 1 large Poblano Pepper (roasted, peeled, and diced)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- 1/4 teaspoon Kosher Salt (to taste)
Garnish & Serving
- 1/4 cup Fresh Cilantro (chopped)
- 1 medium Roma Tomato (seeded and finely diced)
- 2 tablespoons Pickled Jalapeños (sliced)
- 1 large bag Tortilla Chips (thick-cut for dipping)
👨🍳 Instructions
-
1
Roast the poblano pepper over a gas flame or under a broiler until the skin is charred and blistered. Place in a bowl, cover with plastic wrap for 5 minutes, then peel off the skin, remove seeds, and dice finely.
-
2
In a medium skillet over medium-high heat, add the raw chorizo. Break it up with a wooden spoon and cook until browned and crispy, about 6-8 minutes.
-
3
Add the diced onion to the chorizo skillet and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
-
4
Using a slotted spoon, remove the chorizo and onion mixture from the pan and set aside on a paper towel-lined plate. Discard excess grease but leave about 1 teaspoon in the pan for flavor.
-
5
In a separate medium heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat.
-
6
Whisk in the flour and cook for 1-2 minutes to create a light roux; do not let it brown.
-
7
Slowly pour in the warmed milk and heavy cream while whisking constantly to ensure there are no lumps.
-
8
Continue to cook the sauce, whisking frequently, until it thickens enough to coat the back of a spoon (about 4-5 minutes).
-
9
Lower the heat to low. Add the shredded Monterey Jack and White Cheddar one handful at a time, whisking gently until completely melted and smooth.
-
10
Stir in the diced roasted poblano, cumin, and smoked paprika. Taste and add salt if necessary (the chorizo and chips are salty, so be cautious).
-
11
Fold in two-thirds of the cooked chorizo mixture into the cheese sauce.
-
12
Transfer the queso to a warm serving bowl or a small cast-iron skillet. Top with the remaining chorizo, diced tomatoes, fresh cilantro, and pickled jalapeños.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheese is coated in potato starch which prevents a smooth melt. If the dip gets too thick, whisk in a tablespoon of warm milk at a time until the desired consistency is reached. Keep the heat low once adding the cheese; high heat can cause the proteins to tighten and the sauce to become grainy or oily. For a vegetarian version, swap the chorizo for soyrizo or sautéed mushrooms with taco seasoning. Ensure your milk and cream are at least room temperature before adding to the roux to prevent clumping.
🍽️ Serving Suggestions
Serve alongside warm, thick-cut corn tortilla chips or toasted bolillo bread slices. Pair with a crisp Mexican Lager or a fresh Lime Margarita to cut through the richness. Offer a side of fresh radish slices and cucumber spears for a refreshing, crunchy contrast. Top with a dollop of Mexican Crema or sour cream for extra tanginess. Serve in a pre-heated stone bowl or mini slow cooker to keep the cheese dip fluid for the duration of your party.