Creamy Queso with Chorizo

By gstark

Ingredients

• 1 tbsp vegetable oil
• 6 oz. fresh chorizo, casings removed
• 2 1/2 c half-and-half
• 8 oz. Velveeta cheese, cut into cubes
• 8 oz. Monterey Jack cheese, grated
• 8 oz. sharp cheddar, grated
• 2 tbsp chopped canned chipotle chiles in adobo
• 1 1/2 tsp kosher salt
• 3/4 tsp ancho chile powder
• 3/4 tsp chipotle chile powder
• 2 oz. crumbled Cotija cheese or queso fresco

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 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.

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.

Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.

DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.