Chori Queso Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. Once shimmering, add the diced onion and cook, stirring, 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown chorizo

Add the chorizo (casings removed) to the skillet, breaking it up with a spoon. Cook over medium-high heat 6–8 minutes until fully cooked and most fat has rendered, stirring occasionally.

Season and finish

Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped cilantro (if using). Reduce heat to low and keep the cooked chorizo warm while you make the queso. If there is excessive fat in the pan, spoon off and discard all but about 1 tablespoon before reducing heat.

Make roux

In a medium saucepan or clean skillet, melt 2 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons all-purpose flour and whisk constantly 1–2 minutes until the mixture is lightly golden and smells slightly toasty (this cooks out the raw flour taste).

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half (or an extra cup of milk if not using half-and-half). Continue whisking until smooth and beginning to thicken, about 3–4 minutes over medium heat.

Incorporate cheeses and flavor

Lower heat to low. Add the softened 2 oz cream cheese and stir until melted. Add shredded Monterey Jack and sharp cheddar a handful at a time, stirring until fully melted and smooth between additions. Stir in 1/4 cup diced green chiles, 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Adjust consistency

If the sauce is too thick, whisk in additional milk 1 tablespoon at a time until you reach a pourable, velvety consistency. Keep queso over very low heat and stir occasionally to prevent skin or scorching.

Combine with chorizo

Fold the cooked chorizo into the queso in the saucepan, or pour the cheese sauce over the chorizo in the skillet and stir to combine so the sausage is evenly coated and warmed through, about 2 minutes.

Transfer chori queso to a warm serving bowl or leave in the skillet set over the lowest heat setting or a small warming plate. Garnish with chopped green onions and extra cilantro if desired. Serve with warm tortillas and lime wedges for tacos, or with tortilla chips for scooping.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat gently over low heat, adding a splash of milk to loosen the sauce if needed.