Chorizo Queso Recipe

Cook chorizo

Heat a large skillet over medium heat and add 1 teaspoon vegetable oil. Add the crumbled chorizo and cook, breaking up with a spoon, until it begins to brown, about 6–8 minutes. Drain off and reserve excess fat, leaving about 1 tablespoon in the pan.

Aromatics

Add the finely diced onion to the pan with the chorizo and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and ground cumin and cook 30–45 seconds until fragrant. Remove pan from heat and keep warm.

Make roux and warm dairy

In a medium heavy-bottomed saucepan, melt 1 tablespoon butter over medium-low heat. Whisk in 1 teaspoon flour and cook, whisking, 30 seconds to remove raw flour taste.

Add cream and cheese

Gradually whisk in 1 cup half-and-half until smooth. Warm the mixture over low–medium heat until it begins to steam (do not boil). Reduce heat to low and add the cubed cream cheese, stirring until fully melted and smooth.

Incorporate shredded cheeses

Add the shredded Monterey Jack and cheddar in small handfuls, stirring constantly and allowing each addition to melt before adding more so the sauce stays smooth. Keep heat low to prevent graininess.

Season and finish

Stir in the drained diced tomatoes with green chiles, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Cook on low, stirring frequently, until the queso is glossy and slightly thickened, about 3–5 minutes. If the sauce is too thick, whisk in up to 2 tablespoons extra half-and-half.

Combine chorizo with queso

Fold the cooked chorizo mixture into the warm queso and return to very low heat to meld flavors, about 2 minutes. Taste and adjust seasoning.

While the queso and chorizo are cooking, combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 2 tablespoons lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Taste and adjust lime or salt as desired. Let rest at room temperature for 10–15 minutes to marry flavors.

Transfer the chorizo queso to a warmed shallow serving bowl or small fondue pot to keep warm. Spoon fresh pico onto a small bowl for passing or place a few tablespoons on the queso if you prefer a built-in contrast.

Arrange corn tortilla chips and flour chicharrones on a platter. Garnish the queso with extra cilantro leaves and serve with lime wedges on the side.

Serve immediately, rewarming the queso gently over low heat if it cools. Leftover queso can be refrigerated up to 3 days and reheated slowly with a splash of milk or half-and-half.