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Ingredients
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Chorizo
Base & aromatics
Cheese sauce
Finish & garnish
For serving
Method
Chorizo
- 1
Cook chorizo
Heat a medium skillet over medium heat. If your chorizo is very lean, add 1 tsp neutral oil. Add the crumbled chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the chorizo to a paper-towel-lined plate to drain, reserving about 1 tbsp of rendered fat in the skillet (add butter below if there is no fat).
Base & aromatics
- 2
Sauté aromatics
Keep the skillet over medium heat. Add 1 tbsp butter to the reserved fat; when melted, add the finely diced onion and sauté until soft and translucent, about 4–5 minutes. Add the minced garlic and minced jalapeño (if using) and cook until fragrant, about 30–45 seconds, stirring frequently so garlic doesn’t burn.
Cheese sauce
- 3
Make roux
Sprinkle 1 tbsp flour over the softened aromatics and stir continuously for 1–2 minutes to cook the raw flour taste. The mixture should bubble gently but not brown.
- 4
Add milk
Gradually whisk in 1 cup whole milk, a little at a time, until smooth. Continue whisking and bring to a gentle simmer. Let the sauce thicken slightly for 2–3 minutes.
- 5
Incorporate cheeses
Lower heat to low. Add 2 oz softened cream cheese and whisk until melted and smooth. Add the grated sharp cheddar and Monterey Jack a handful at a time, stirring until fully melted and incorporated into a smooth, glossy sauce. Avoid high heat to prevent grainy separation.
- 6
Season sauce
Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp hot sauce (optional). Taste and adjust seasoning. If the sauce is too thick, whisk in up to 2 tbsp warm milk to reach desired consistency.
- 7
Combine with chorizo
Return the cooked chorizo and any accumulated juices to the skillet with the cheese sauce. Stir to combine and warm through for 1–2 minutes so flavors meld. Keep heat low so the cheese remains smooth.
Finish & serve
- 8
- 9
Serve
Transfer the cheese dip to a warm serving bowl or small slow cooker set to low. Garnish with chopped scallions and additional cilantro if desired. Serve immediately with tortilla chips or warm tortillas.