Kip's Queso Recipe

Prepare ingredients: finely dice the yellow onion. Mince the garlic. Seed and finely dice one jalapeño; thinly slice the second for garnish if desired.

Heat a medium nonstick or cast-iron skillet over medium heat. Add the raw pork chorizo, breaking it up with a spatula. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes.

When the chorizo is nearly cooked and has released most of its fat, push it to one side of the pan and add the diced onion into the rendered fat. Sauté until translucent, about 3–4 minutes. Add the minced garlic and diced jalapeño and cook 30–45 seconds until fragrant. Stir the chorizo back together with the aromatics.

Using a slotted spoon, transfer 3/4 of the chorizo mixture to a bowl and set aside for folding into the queso later. Reserve about 1 tablespoon of the rendered chorizo fat in the skillet; discard excess fat (or save for another use). Keep the skillet over low heat.

Make a roux and warm dairy

In a medium saucepan set over medium-low heat, melt the unsalted butter. Once melted, add the all-purpose flour and whisk continuously to form a blond roux, cooking 1–2 minutes but not letting it brown.

Slowly whisk in the whole milk and heavy cream in a thin stream, whisking constantly to avoid lumps. Increase heat to medium and bring the mixture to a gentle simmer, whisking, until it slightly thickens, about 3–4 minutes.

Reduce heat to low. Add the cream cheese in chunks and whisk until fully melted and smooth.

Melt cheeses

Add the sliced/shredded white American cheese and shredded cheddar a handful at a time, stirring and whisking until each addition is melted and the mixture is smooth and glossy. Keep the sauce over low heat—do not boil.

Season the queso with salt, black pepper, ground cumin, and smoked paprika. Stir to incorporate and taste; adjust salt if necessary.

Fold in the reserved 3/4 of the cooked chorizo, stirring until evenly distributed and warmed through, about 1–2 minutes.

If the queso is too thick, loosen with up to 2 tablespoons of milk, whisking until you reach desired consistency. Stir in fresh lime juice and optional hot sauce. Mix in half of the chopped cilantro.

Transfer the queso to a warmed serving bowl or small skillet. Top with the remaining reserved chorizo mixture, sliced jalapeño rounds, pickled jalapeños (if using), and the remaining chopped cilantro.

Serve immediately with tortilla chips for dipping. If the queso begins to cool and thicken, reheat gently over low heat on the stovetop or in 15–30 second bursts in the microwave, stirring between intervals until smooth.