Chorizo Fondeaux Recipe

Cook chorizo

Heat a medium skillet over medium heat and add 1 tablespoon vegetable oil. Add the chorizo (casings removed) and break it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

Sauté aromatics with chorizo

Push the cooked chorizo to one side of the pan. Add the diced onion to the cleared side and sauté 3–4 minutes until softened and translucent. Stir the onion into the chorizo, add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and transfer about 3 tablespoons of the cooked chorizo mixture (with a little oil) to a small bowl to use as a topping/garnish for the finished dip; keep warm. Leave the remaining chorizo in the pan for incorporation into the queso.

Prepare thickening slurry

In a small bowl, whisk together 1 teaspoon cornstarch with 1 tablespoon of the milk until smooth to make a slurry.

Warm dairy

In a medium saucepan over medium-low heat, combine the remaining milk (about 15 tablespoons) and 1/2 cup heavy cream. Warm gently until steam appears and small bubbles form at the edges, about 3–4 minutes. Do not boil.

Incorporate slurry and cream cheese

Whisk the cornstarch slurry into the warm milk and cream. Add the softened cream cheese in pieces and whisk until melted and smooth, about 1–2 minutes.

Melt cheeses

Lower heat to low. Gradually add the shredded sharp cheddar and Monterey Jack in two additions, whisking or stirring constantly until each addition is fully melted and the sauce is smooth. Maintain low heat to prevent the cheeses from separating.

Season and combine with chorizo

Stir in the smoked paprika, ground cumin, kosher salt, black pepper, chopped pickled jalapeños (if using), and 1 teaspoon fresh lime juice. Fold in the remaining cooked chorizo and onion mixture from the skillet, reserving the 3 tablespoons set aside earlier for garnish. Taste and adjust seasoning.

Finish and keep warm

If the dip is too thick, thin with up to 2 tablespoons warm milk, 1 tablespoon at a time, until desired consistency is reached. Keep the dip warm over the lowest heat or transfer to a small fondue pot or slow cooker on the warm setting for serving.

Warm tortillas on a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes. Arrange warmed tortillas and optional tortilla chips around the fondue pot or serving bowl.

Spoon the queso fondue into a heatproof serving bowl or fondue pot. Top with the reserved 3 tablespoons of chorizo-onion mixture and sprinkle chopped cilantro over the top. Serve immediately with warmed tortillas and chips.