Description
This Creamy Chorizo Queso Dip is a rich and flavorful appetizer combining spicy chorizo, melted Monterey Jack and Pepper Jack cheeses, fresh poblano and jalapeno peppers, and a touch of fresh cilantro. Perfect for game days, parties, or any time you crave a warm, cheesy dip with a spicy kick.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 8 ounces fresh chorizo or spicy sausage (casing removed)
- 2 cloves garlic (minced)
- 1/2 sweet onion (diced)
- 1 poblano pepper (minced)
- 1 Roma tomato (diced)
- 1 cup chopped fresh cilantro leaves (divided)
- 1/4 cup pickled jalapeno peppers
Dairy
- 1 1/4 cups whole milk
- 1 8-ounce package shredded Monterey Jack cheese
- 1 8-ounce package shredded Pepper Jack cheese
Other
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat Broiler: Preheat your oven’s broiler to high and position the rack about 3 inches from the heat source to prepare for finishing the dip with a golden top.
- Cook Chorizo: Heat olive oil in a large oven-proof skillet over medium heat. Add the chorizo or spicy sausage, breaking it up as it cooks, and brown it thoroughly for 5-8 minutes. Once cooked, drain any excess fat by transferring the meat to a paper towel-lined plate.
- Sauté Aromatics: Using the same skillet, add minced garlic, diced onion, and chopped poblano pepper. Cook while stirring frequently until the onions turn translucent—about 3-4 minutes—releasing their natural sweetness and aromas.
- Create Roux: Whisk in the all-purpose flour to the veggies in the skillet, stirring continuously until it turns lightly browned, approximately 1 minute. This will help thicken the dip.
- Add Milk and Tomato: Lower the heat to low and slowly whisk in the whole milk and diced Roma tomato. Keep whisking constantly to prevent lumps and cook until the mixture thickens, roughly 4-5 minutes.
- Incorporate Cheese and Chorizo: Remove the skillet from heat. Gradually stir in shredded Monterey Jack and Pepper Jack cheeses until fully melted and smooth. Season with kosher salt and freshly ground black pepper to taste. Fold in half of the cooked chorizo and 1/2 cup of the chopped cilantro to infuse the dip with flavor.
- Broil for Finish: Place the skillet under the broiler and broil for 2-3 minutes, or until the top of the dip is bubbling and golden brown, creating a bubbly, slightly crisp cheese crust.
- Serve: Serve the dip immediately, garnishing with the remaining cooked chorizo, fresh cilantro, and pickled jalapeno peppers for an extra spicy tang. Enjoy warm with your favorite chips or bread.
Notes
- Use an oven-proof skillet to avoid transferring the dip and simplify broiling.
- For milder heat, reduce or omit the pickled jalapeno peppers.
- The dip is best served warm and fresh; leftovers can be reheated gently on the stovetop to avoid separating.
- Substitute whole milk with 2% milk if a lighter version is preferred, but creaminess may be affected.
- Chorizo casing must be removed before cooking to achieve crumbled texture.
