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Chorizo Chili Queso Recipe

Name: The Spud Jrs Chorizo Chili Queso Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cups whole milk; 0.5 cups half-and-half; 2 cups cheddar cheese, freshly shredded; 1 cups monterey jack cheese, freshly shredded; 1 tbs cornstarch; 2 oz cream cheese, softened; 1 tbs unsalted butter; 0.5 tsp salt; 0.25 tsp black pepper; 8 oz raw pork chorizo (or Mexican chorizo); 0.5 cups yellow onion, finely diced; 1 tsp garlic, minced; 0.5 cups tomato sauce; 0.5 cups fire-roasted diced tomatoes, drained; 0.5 cups kidney beans, drained and rinsed (optional); 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp brown sugar; 1 tsp lime juice; 1 tbs fresh cilantro, chopped; 0.25 tsp salt; 0.125 tsp black pepper; 8 oz tortilla chips; 2 tbs pickled jalapeños (optional); 1 tbs extra cilantro, chopped; 2 each lime wedges

Inspired by The Spud Jr

Time35m

Serves4

Queso & chili served with tortilla chips.

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Ingredients

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Queso Base

1 cups whole milk

1/2 cups half-and-half

2 cups cheddar cheese, freshly shredded

1 cups monterey jack cheese, freshly shredded

1 tbs Cornstarch

2 oz cream cheese, softened

1 tbs Unsalted butter

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chorizo Chili

8 oz raw pork chorizo (or Mexican chorizo)

1/2 cups yellow onion, finely diced

1 tsp Garlic, minced

1/2 cups Tomato sauce

1/2 cups fire-roasted diced tomatoes, drained

1/2 cups kidney beans, drained and rinsed (optional)

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Brown sugar

1 tsp ReaLime juice

1 tbs Fresh cilantro, chopped

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Serve

8 oz tortilla chips

2 tbs pickled jalapeños (optional)

1 tbs extra cilantro, chopped

2 each Lime wedges

Method

Chorizo Chili

Cook chorizo and aromatics

Heat a medium skillet over medium-high heat. Add the raw chorizo (no additional oil needed). Break it up with a wooden spoon and cook 4–6 minutes until mostly browned. Add the diced onion and continue cooking 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Simmer chili

Reduce heat to medium. Stir in tomato sauce, fire-roasted diced tomatoes, chili powder, ground cumin, smoked paprika, brown sugar, salt, and pepper. If using beans, fold them in now. Simmer gently 6–8 minutes to meld flavors and reduce slightly. Stir in lime juice and chopped cilantro, then remove from heat and keep warm.

Queso Base

Prep cheese slurry

Toss the freshly shredded cheddar and monterey jack with the cornstarch in a bowl to coat — this prevents separation and graininess.

Warm dairy

In a medium saucepan over low heat, combine whole milk, half-and-half, and butter. Warm gently until small steam wisps appear (do not boil), about 3–4 minutes, stirring occasionally.

Melt cheeses

Increase heat to low-medium. Add half of the shredded cheeses gradually, stirring constantly until melted and smooth, then add the remaining cheeses in batches, stirring to incorporate. If mixture becomes too thick, add up to 2 tablespoons additional milk to reach a smooth dipping consistency.

Finish queso

Whisk in the softened cream cheese until fully melted and smooth. Stir in salt and black pepper. Keep the queso warm on the lowest heat setting, stirring occasionally to prevent skinning.

Assemble & Serve

Spoon the warm queso into a shallow serving bowl. Make a well in the center and spoon the chorizo chili into the middle, or serve the chili on top of the queso and gently swirl to create marbling. Garnish with extra chopped cilantro and pickled jalapeños if using.

Serve immediately with tortilla chips and lime wedges on the side. If reheating is needed, warm gently over low heat and stir until smooth; avoid boiling.