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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Chicharrones & Queso Recipe

Chicharrones & Queso Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chicharrones & Queso Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups pork rinds (uncooked/swollen or fresh pork skin); 0.5 cups vegetable oil (for shallow frying); 1 tsp kosher salt; 0.5 tsp smoked paprika; 0.25 tsp ground cumin; 1 each fresh lime (for finishing); 2 tbsp unsalted butter; 0.25 cups yellow onion (finely diced); 0.5 each jalapeño (seeded and finely minced); 1 clove garlic (minced); 1 tbsp all-purpose flour; 1 cups whole milk; 2 oz cream cheese (softened); 1 cups sharp cheddar cheese (grated); 0.5 cups Monterey Jack cheese (grated); 1 tsp Wondra or quick-mixing fine flour (optional, for smoother texture); 0.25 tsp ground black pepper; 0.25 tsp ground cumin (for queso); 1 tsp hot sauce (like Cholula) or chopped pickled jalapeños; 1 tbsp fresh cilantro (chopped, optional garnish); 2 tbsp pickled jalapeños; 0.25 cups diced roma tomatoes; 1 tbsp green onions (thinly sliced); 2 cups tortilla chips (for scooping, optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time35m

Serves4

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

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Ingredients

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Chicharrones (Crispy Pork Skins)

1 cups pork rinds (uncooked/swollen or fresh pork skin)

1/2 cups vegetable oil (for shallow frying)

1 tsp kosher salt

1/2 tsp Smoked paprika

1/4 tsp Ground cumin

1 each fresh lime (for finishing)

Queso (Cheese Sauce)

2 tbsp Unsalted butter

1/4 cups yellow onion (finely diced)

1/2 each jalapeño (seeded and finely minced)

1 clove Garlic (minced)

1 tbsp 00 bread flour

1 cups whole milk

2 oz cream cheese (softened)

1 cups sharp cheddar cheese (grated)

1/2 cups Monterey Jack cheese (grated)

1 tsp Wondra or quick-mixing fine flour (optional, for smoother texture)

1/4 tsp ground black pepper

1/4 tsp ground cumin (for queso)

1 tsp hot sauce (like Cholula) or chopped pickled jalapeños

1 tbsp fresh cilantro (chopped, optional garnish)

Optional Garnishes & Serving

2 tbsp pickled jalapeños

1/4 cups diced roma tomatoes

1 tbsp green onions (thinly sliced)

2 cups tortilla chips (for scooping, optional)

Method

Chicharrones (Crispy Pork Skins)

Prep and season pork rinds

If using fresh pork skin, pat dry and cut into 1½–2 inch pieces. If using pre-packaged uncooked rinds that require frying, ensure pieces are separated. In a bowl, toss pork rinds with kosher salt, smoked paprika, and ground cumin until evenly coated.

Heat oil

Pour vegetable oil into a medium skillet to a depth of about 1/4–1/2 inch (or use 1/2 cup as listed). Heat over medium-high until shimmering and a small piece of pork rind sizzles vigorously (roughly 350°F / 175°C).

Fry

Working in a single layer and not overcrowding the pan, add pork rinds and fry for 30–90 seconds, turning once, until puffed and golden brown. Total fry time will be short — watch closely to avoid burning.

Drain and finish

Using a slotted spoon, transfer fried chicharrones to a paper towel–lined plate and immediately sprinkle a light pinch of additional salt if desired. Squeeze a little fresh lime juice over them while hot to brighten flavor. Keep warm while you make the queso.

Queso (Cheese Sauce)

Sauté aromatics

In a medium saucepan over medium heat, melt the butter. Add the finely diced onion and cook until translucent, about 3–4 minutes. Add the minced jalapeño and cook 1 minute more. Stir in the minced garlic and cook 30 seconds until fragrant.

Make roux

Sprinkle the all-purpose flour over the aromatics and stir constantly for 1 minute to cook the raw flour taste. If using Wondra, whisk it in now for a smoother texture.

Add milk and thicken

Slowly whisk in the whole milk, bringing the mixture to a gentle simmer. Continue whisking until it thickens slightly, about 2–3 minutes.

Incorporate cheeses

Lower the heat to low. Add the softened cream cheese and stir until melted and incorporated. Gradually add the grated cheddar and Monterey Jack a handful at a time, stirring constantly until the sauce is smooth and glossy. If the sauce becomes too thick, whisk in up to 2 tablespoons extra milk to reach desired consistency.

Season the queso

Stir in ground black pepper, ground cumin (as listed for queso), and hot sauce or a spoonful of chopped pickled jalapeños to taste. Taste and adjust salt if needed. Keep the queso over the lowest possible heat or transfer to a warmed serving bowl to maintain smooth texture.

Assembly & Serving

Spoon the warm queso into a shallow serving bowl. Arrange chicharrones on a platter beside the queso or partially leaning into the bowl for dipping. Scatter optional garnishes—pickled jalapeños, diced tomatoes, and sliced green onions—over the queso. Sprinkle chopped cilantro over the top and serve with lime wedges and tortilla chips on the side if desired.

Storage note: Leftover queso will thicken as it cools. Rewarm gently over low heat with a splash of milk, stirring until smooth. Store leftover fried chicharrones in an airtight container to retain crunch; they can be refreshed briefly in a 300°F oven for 5–7 minutes.