Chorizo Queso Recipe

Name: Barrio Tacos Lakewoods Chorizo Queso Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 oz Mexican fresh chorizo (casings removed); 1 tbs Vegetable oil; 1 cups Whole milk; 0.5 cups Heavy cream; 8 oz Velveeta or processed American cheese, cubed; 8 oz Monterey Jack cheese, shredded; 2 oz Cream cheese, softened; 0.5 cups Yellow onion, finely diced; 2 tsp Garlic cloves, minced; 1 each Jalapeño, seeded and finely diced (optional); 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Black pepper; 0.5 tsp Kosher salt; 2 tbs Fresh cilantro, chopped; 1 tbs Fresh lime juice; 0.5 cups Diced tomatoes or pico de gallo (optional); 12 each Tortilla chips or warmed tortillas

Inspired by Barrio Tacos Lakewood

Time35m

Serves6

Dairy

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Ingredients

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Chorizo

12 oz Mexican fresh chorizo (casings removed)

1 tbs Tuscany sunflower oil

Queso base

1 cups Whole milk

1/2 cups Heavy cream

8 oz Velveeta or processed American cheese, cubed

8 oz Monterey Jack cheese, shredded

2 oz Cream cheese, softened

Aromatics & seasoning

1/2 cups Yellow onion, finely diced

2 tsp Garlic cloves, minced

1 each Jalapeño, seeded and finely diced (optional)

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/4 tsp black pepper

1/2 tsp Kosher salt

Finish & garnish

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

1/2 cups Diced tomatoes or pico de gallo (optional)

12 each Tortilla chips or warmed tortillas

Method

Chorizo

Cook chorizo

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Add the fresh chorizo (removed from casings) and break it up with a spatula. Cook, stirring occasionally, until fully cooked and slightly crisped at the edges, about 7–9 minutes. Use a slotted spoon to transfer cooked chorizo to a paper towel–lined plate to drain. Reserve 1–2 tablespoons of the rendered fat in the skillet; discard excess or save for another use.

Aromatics & seasoning

Sauté aromatics

With the reserved 1–2 tablespoons fat in the skillet over medium heat, add the diced onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and diced jalapeño (if using) and cook 30–45 seconds, until fragrant. Stir in ground cumin, smoked paprika, and black pepper and cook 15–20 seconds to bloom the spices.

Queso base

Warm dairy

Lower heat to medium-low. Pour 1 cup whole milk and 1/2 cup heavy cream into the skillet with the aromatics and warm until small bubbles form around the edges but do not boil, about 2–3 minutes, stirring.

Melt cheeses

Add 8 oz cubed processed cheese (Velveeta) and 8 oz shredded Monterey Jack along with 2 oz softened cream cheese to the warm milk mixture. Stir constantly with a heatproof spatula or whisk until cheeses are fully melted and the sauce is smooth, about 3–5 minutes. If mixture is too thick, add up to 2 tablespoons additional milk to reach desired consistency.

Season and combine

Taste the queso and add kosher salt (about 1/2 teaspoon) as needed. Return the cooked chorizo to the skillet and stir to combine, ensuring chorizo is evenly distributed and heated through, about 1–2 minutes.

Finish & garnish

Remove the skillet from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro. If using, fold in 1/2 cup diced tomatoes or spoon pico de gallo on top. Transfer queso to a warmed serving bowl or keep warm over a very low burner or small slow cooker.

Serve immediately with tortilla chips or warmed tortillas. To reheat, gently warm over low heat, stirring, or microwave in 30-second bursts, stirring between intervals, until smooth.