Chorizo Queso Recipe

Cook chorizo

Heat a large heavy skillet over medium heat. Crumble the fresh chorizo into the pan (no added oil is necessary). Cook, stirring and breaking up large pieces, until fully cooked through and browned, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a paper-towel-lined plate to drain excess fat, leaving about 1 tablespoon of rendered fat in the skillet. Discard excess fat or reserve for another use.

Make base

Reduce heat to medium-low and add the unsalted butter to the same skillet with about 1 tablespoon of chorizo fat. Stir in the all-purpose flour and cook for 30 seconds to 1 minute to make a light roux, stirring constantly.

Build the queso

Slowly whisk in the whole milk and evaporated milk until smooth and slightly thickened, about 2–3 minutes. Add the cream cheese and whisk until melted and incorporated. Add the shredded white American cheese and cheddar in batches, stirring constantly and allowing each addition to melt before adding more so the sauce stays smooth. If the sauce looks too thick, add up to 2 tablespoons additional milk to reach a creamy dipping consistency.

Season and finish

Stir in the minced garlic, pickled jalapeños, ground cumin, chopped cilantro, lime juice, salt, and black pepper. Fold the cooked chorizo back into the queso and cook on low, stirring occasionally, until everything is hot and homogenous, about 2–3 minutes. Taste and adjust seasoning with extra salt or lime if needed.

Keep warm

Transfer the queso to a warmed small fondue pot, chafing dish, or an oven-safe serving bowl set over a very low heat source to keep it gooey while serving. Cover loosely to prevent crusting.

Combine the diced tomatoes, diced white onion, chopped cilantro, and diced jalapeño in a medium bowl. Add the lime juice, salt, and black pepper. Toss gently to combine. Taste and adjust seasoning; let sit at room temperature for 10–15 minutes for flavors to meld. Refrigerate if preparing earlier, then bring to room temperature before serving.

Spoon the hot chorizo queso into a shallow serving dish or keep in the warm pot. Top with a few spoonfuls of pico de gallo (serve the rest alongside). Garnish with additional chopped cilantro and a squeeze of lime if desired.

Arrange the corn chips and flour chicharrones on a board or separate bowls around the queso. Encourage guests to dip with chips or chicharrones. Reheat gently if the queso cools and thickens: stir in 1–2 tablespoons warm milk and heat over low until smooth.