Chori - Queso Recipe

Name: Ariana's Tex Mex Bar and Grills Chori - Queso Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups fresh pork chorizo (casings removed); 1 tbs olive oil; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 1 cups half-and-half; 1 cups shredded Monterey Jack cheese; 1 cups shredded sharp cheddar cheese; 2 oz cream cheese, softened; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp hot sauce (optional); 1 tsp kosher salt; 1 tsp black pepper; 8 pieces small flour or corn tortillas (warmed) or tortilla chips for dipping; 2 tbs chopped fresh cilantro; 2 tbs diced white onion; 4 pieces lime wedges

Inspired by Ariana's Tex Mex Bar and Grill

Time35m

Serves4

Make Chori - Queso Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chorizo

1 cups fresh pork chorizo (casings removed)

1 tbs olive oil

Queso (Cheese Sauce)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1 cups half-and-half

1 cups shredded Monterey Jack cheese

1 cups shredded sharp cheddar cheese

2 oz cream cheese, softened

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp hot sauce (optional)

1 tsp kosher salt

1 tsp black pepper

Build / Garnish

8 pieces small flour or corn tortillas (warmed) or tortilla chips for dipping

2 tbs chopped fresh cilantro

2 tbs diced white onion

4 pieces Lime wedges

Method

Chorizo

Cook chorizo

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the fresh pork chorizo (casings removed) and break it up with a spatula. Cook, stirring and pressing pieces to crumble, until the meat is fully cooked and browned, about 7–9 minutes. Taste and drain excess fat if it looks excessive, leaving a thin film in the pan for flavor. Transfer cooked chorizo to a plate lined with paper towel to remove excess grease and set aside.

Queso (Cheese Sauce)

Make roux

In a medium heavy-bottomed saucepan, melt 2 tablespoons unsalted butter over medium heat. Once melted and bubbling, add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes, until the mixture is lightly golden and raw flour smell is gone (this is a blonde roux).

Add dairy

Slowly whisk in 1 cup whole milk and 1 cup half-and-half in a steady stream to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–5 minutes over medium heat.

Add cheeses and seasonings

Reduce heat to low. Add 1 cup shredded Monterey Jack, 1 cup shredded sharp cheddar, and 2 ounces softened cream cheese in small pieces. Stir constantly until cheeses melt and the sauce is smooth (3–5 minutes). If the sauce becomes too thick, add up to 2 tablespoons milk to reach desired consistency. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon hot sauce (optional). Taste and adjust salt, pepper, or hot sauce as needed.

Combine chorizo with queso

Fold the cooked chorizo into the cheese sauce, reserving a few tablespoons of chorizo for garnish if desired. Warm together for 1–2 minutes so flavors meld. Keep the queso over the lowest heat or in a small slow cooker on warm to maintain flow for serving; if it thickens, stir in a splash of milk to loosen.

Build / Serve

Transfer the chori-queso to a shallow serving bowl. Sprinkle the reserved chorizo on top, then garnish with chopped fresh cilantro and diced white onion. Serve immediately with warmed tortillas or tortilla chips and lime wedges for squeezing over. For a party, keep the queso warm in a small slow cooker and stir occasionally.