Spice your party up with this Chef Guy Fieri's Queso Dip recipe! Perfect for dipping veggies, crackers or tortilla chips.
6
ounces fresh Mexican chorizo (about 2 links)
1
tablespoon olive oil
2
tabelspoons flour
1
cup whole milk
1/4
teaspoon ground cumin
1/8
teaspoon ground nutmeg
1/2
teaspoon Kosher salt and freshly ground black pepper, to taste
2
cups Mexican Style Four Cheese, finely shredded
1/2
medium vidalia onion, sliced
1
medium red pepper, sliced
2
green onions plus extra for garnish, chopped
1/4
teaspoon paprika
Remove casings from chorizo. (If using the harder cured chorizo, slice into chunks and chop in food processor.) Cook chorizo in a large pan with olive oil over medium-high heat for about 5 minutes. Add flour to the pan and stir to make a roux. Gradually add milk while stirring with a whisk to avoid lumps. Add cumin, nutmeg, salt and pepper then simmer for 2-3 minutes. Add cheese and stir until fully melted. Cover and keep warm. Set cast iron griddle pan over high heat. Brush onions and peppers with a little oil and grill 2-3 minutes so they are nicely charred. Season with salt and pepper. Transfer to a cutting board and roughly chop vegetables. Fold into the cheese mixture along with green onions and stir. Garnish with paprika and more green onions. Serve with crackers.
