Worth a trip

Creamy Queso with Chorizo

Name: Creamy Queso with Chorizo
Cuisine: mexican
Ingredients: 1 tablespoon vegetable oil; 6 ounces fresh chorizo, casings removed; 2 1/2 cups half-and-half; 8 ounces Velveeta cheese, cut into cubes; 8 ounces Monterey Jack cheese, grated; 8 ounces sharp cheddar, grated; 2 tablespoons chopped canned chipotle chiles in adobo; 1 1/4 teaspoon kosher salt; 3/4 teaspoon ancho chile powder; 3/4 teaspoon chipotle chile powder; 2 ounces crumbled Cotija cheese or queso fresco

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
2.
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
3.
Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
4.
DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions