Buffalo White Queso Dip Recipe
Our famous large bowl of blanco queso garnished with lightly spicy pork chorizo. Served with our decadent flour chips, made in house daily.
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Ingredients
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Queso Base
Buffalo Chorizo Topping
Flour Chips
Method
Queso Base
- 1
Prepare the Cheese Mixture
In a medium bowl, toss the shredded white American and Monterey Jack cheeses with the cornstarch to coat evenly. This helps thicken the queso without clumping.
- 2
Heat the Dairy
In a medium saucepan over medium heat, combine the milk and heavy cream. Stir occasionally until the mixture begins to steam, but do not let it boil.
- 3
Melt the Cheese
Gradually add the cheese mixture to the warm milk, stirring constantly until all the cheese is melted and smooth. Reduce heat to low.
- 4
Season the Queso
Add salt, garlic powder, onion powder, and optional diced jalapeño. Stir well and keep warm over low heat until ready to serve.
Buffalo Chorizo Topping
- 5
Cook the Chorizo
In a skillet over medium heat, cook the pork chorizo, breaking it up with a spatula, until fully cooked and crispy, about 6-8 minutes. Drain excess grease.
- 6
Flour Chips
- 7
Cut and Prepare Tortillas
Cut each flour tortilla into 6 wedges using a sharp knife or pizza cutter.
- 8
Fry the Chips
In a deep fryer or large heavy pot, heat vegetable oil to 350°F (175°C). Fry tortilla wedges in batches for about 1-2 minutes or until golden and crispy. Use a slotted spoon to remove and drain on paper towels.
- 9
Season the Chips
While still warm, sprinkle the chips with salt to taste. Let cool slightly before serving.
Assembly
- 10
Serve the Dip
Transfer the warm queso to a large serving bowl. Spoon the buffalo chorizo mixture over the center as a garnish. Serve immediately with house-made flour chips.