Chorizo Queso Recipe

Cook the chorizo

Heat a large heavy skillet over medium heat. Add the raw chorizo (break into small pieces with a spoon) and cook, stirring and breaking up, until fully browned and cooked through, about 6–8 minutes. Using a slotted spoon, transfer the cooked chorizo to a plate lined with paper towel to drain, leaving fat in the skillet.

Melt the cream cheese

Reduce heat to medium-low. Add the cream cheese to the skillet with the rendered chorizo fat and stir until it begins to soften and melt, about 2 minutes.

Add shredded cheeses

Gradually stir in the shredded cheddar and Monterey Jack, a handful at a time, allowing each addition to melt and form a smooth base before adding more. Keep heat gentle to prevent the cheese from seizing.

Sauté aromatics

If the skillet looks dry after removing some fat, add up to 1 tsp neutral oil. Increase heat to medium and add the diced onion. Cook until translucent, about 3–4 minutes. Add the minced garlic and diced jalapeño and cook 30–45 seconds until fragrant.

Combine vegetables with cheese

Fold the sautéed onion, garlic, and jalapeño into the melting cheese mixture. Stir in the diced tomato and chopped cilantro, reserving a small sprinkle of cilantro for garnish.

Build the queso consistency

Stir in the milk and beer (or chicken stock) slowly while stirring to create a smooth, pourable queso. Add the ground cumin, smoked paprika, kosher salt, and black pepper. Bring the mixture to a gentle simmer over low heat, stirring often, for 3–5 minutes so flavors meld.

Adjust thickness (optional)

If the queso is too thin, make a slurry by mixing the cornstarch with cold water until smooth and whisk into the queso. Simmer 1–2 minutes until it thickens. Taste and adjust salt or spice as needed.

Add cooked chorizo

Stir the drained cooked chorizo into the queso, folding until evenly distributed and warmed through, about 1–2 minutes.

Transfer the chorizo queso to a warmed serving bowl or small slow cooker set to low to keep warm. Sprinkle the reserved cilantro over the top and serve immediately with lime wedges and tortilla chips or warmed tortillas.

Leftovers: cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently on the stovetop over low heat, stirring and adding a splash of milk if needed to restore creaminess.