Creamy Chorizo Queso Dip
The CREAMIEST, most velvety queso EVER! Serve with tortilla chips and extra chorizo + cilantro on top! SO SO GOOD.
Happy Cinco de Mayo weekend!
I mean, it’s kind of always Cinco de Mayo weekend for us in Los Angeles, but hey, I will take any excuse to faceplant myself into this queso.
Now I will say this.
This is what queso dreams are made of.
With fresh chorizo, poblano pepper, garlic and two different types of cheeses – this is legit THE ONLY queso recipe you’ll need.
I also like to pop it under the broiler for a few minutes because hello – those golden brown spots are the best.
Serve with extra choirzo on top with fresh cilantro leaves and pickled jalapenos for extra heat!
Creamy Chorizo Queso Dip
The CREAMIEST, most velvety queso EVER! Serve with tortilla chips and extra chorizo + cilantro on top! SO SO GOOD.
Ingredients
- 1 tablespoon olive oil
- 8 ounces fresh chorizo or spicy sausage, casing removed
- 2 cloves garlic, minced
- ½ sweet onion, diced
- 1 poblano pepper, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups whole milk
- 1 Roma tomato, diced
- 1 8-ounce package shredded Monterey Jack cheese
- 1 8-ounce package shredded Pepper Jack cheese
- Kosher salt and freshly ground black pepper, to taste.
- 1 cup chopped fresh cilantro leaves, divided
- ¼ cup pickled jalapeno peppers
Instructions
- Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler.
- Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate.
- Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes.
- Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro.
- Place into oven and broil until golden brown, about 2-3 minutes.
- Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.
Did you make this recipe?
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Can omit the flour to make it gluten free? Looks so amazing! My favorite dip! Love your recipes!
Do you think I could omit the flour to make this gluten free?
Just made this tonight and it was so delicious. Couldn’t stop eating. The only change I made was dicing the jalapeńo peppers. Definitely a keeper !
This is so good. I used Americana Mexicana cheese instead of pepper jack. It was delicious I’m making it again for Christmas Eve. This time using pepper jack.
We loved this and it was so easy. There are just two of us, so I cut the recipe in half which worked out fine. The only changes I made were (1) I used all Monterey Jack because my husband can’t handle anything spicy at all. (2) per another reviewer’s suggestion, I added a little more chorizo (6 oz versus 4 – remember – I cut the recipe in half), but next time I would increase the chorizo even more. Also – I thought it seemed really think and gloopy before putting it under the broiler, so I whisked in more milk until it was creamy enough for my liking. It was a bit runny when I pulled it out from the broiler but solidified as it cooled. We ate with tortilla chips and I added pickled jalapenos and hot sauce to mine.
Delicious!
Great flavor, as a hit
Chungah, Just a note about the poblano peppers, you didn’t mention a thing about blending them in the blender or when to add them, I always char mine on the grill or stove top, zip lock them in a bag and remove the skins, gives it so much flavor. Just in case you want to add it to the Instructions, it’s in the video but not the recipe…
Love the recipe, was just heaven.
Made this for a NYE party. I substituted extra sharp Wisconsin cheddar for the Monterey. Ended up having to use about 2 cups of milk. It was super thick when I started melting the cheese in. Adding the extra milk did probably take some of the spice out….probably could have added a small jalapeno, but otherwise it was delicious. Everyone at the party loved it. The skillet was completely empty when we left. Thanks again!
Oh…and the best compliment I received (IMO) was, “A lot of people make these dips and when you try them, they all kinda taste the same. Yours is different and it’s awesome!”
CAN YOU SUBSTITUTE THE PEPPER JACK FOR ANOTHER KIND OF CHEESE?
excellent ! exactly what I was looking for from so many versions!!
What size skillet should I use?
I think I will give this a try!
Best chorizo queso recipe I have found – and I have tried a LOT of them!
I made it exactly as written and it came out great. Next time, I will cut back a little on the cilantro to better match our tastes and have additional chorizo available because we like to eat the mixture wrapped in fresh flour tortillas.
Greetings,
This sounds amazing and wondering, after baking, I could id be keptt warm in a fondu pot?
I didn’t have a poblano so I used a jalapeno. Cooked all of the veggies with the chorizo, let it all sit in a paper towel lined bowl while I made the cheese sauce, which took 1/4 cup more milk. Mixed all of the chorizo in the cheese sauce and baked for 15 minutes before I broiled in my small crockpot. Excellent!
Was absolutely delicious! I needed a bit more milk but this dish presented beautifully!
A favorite mexican restaurant here in TEXAS makes Queso Flameado and this recipe looks like it. I don’t remember tomatoes in it, but will def give it a try.
This went so fast! Delicious!
I love ALL of the recipes on Damn Delicious, but this creamy chorizo queso is really damn delicious. It is so flavorful and fun. I made it as an appetizer before burgers and brats with the family. Soon the burgers and brats were forgotten and we were wanting to take a bath in the queso dip.
We love hearing that! Thank you so much for sharing, Kim! 🙂
I want to make this but need to substitute the pepper jack cheese as I have simply no tolerance for heat sadly. Do you have a recommendation? More Monterey or something else? Thank you!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Pepper jack is just Monterrey Jack cheese with peppers added. So you should be able to just use more Monterrey Jack.
Made it for the first time tonight – BIG hit at our nachos party. Wasn’t as spicy as I would have liked, but I’ll make a few adjustments next time. Very cheesy, very creamy, very delicious!
Yes, the spice level can definitely be adjusted to your liking (and tolerance level, of course!). Thanks for your feedback, Lisa!