Menu Enter a recipe name, ingredient, keyword...

trf0ster

Queso Chorizo Dip

By

Google Ads
Rate this recipe 4.3/5 (7 Votes)

Ingredients

  • 1/2 pound Ground Chorizo Sausage
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 2 Jalapeno Peppers
  • 1/2 Sweet Onion, Diced
  • 2 cloves Garlic, Minced
  • 1/8 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1-1/2 cup Half-and-Half, Divided
  • 1 Tablespoon Cornstarch
  • 16 ounces, weight Sharp, White Cheddar Cheese, Freshly Grated
  • 8 ounces, weight Monterey Jack Cheese, Freshly Grated
  • Fresh Cilantro, For Topping
  • Chopped Tomatoes, For Topping
  • Sliced Jalapenos, For Topping
  • Tortilla Chips, To Serve

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Heat a large nonstick skillet over medium heat and add sausage. Sprinkle it with a pinch of salt and pepper. Cook, breaking it down with a wooden spoon, until the fat has rendered and the sausage is browned. Remove with a slotted spoon and place on paper towel to drain any excess grease.

Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half-and-half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half-and-half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.

Stir in the grated cheese, one small handful at a time, until melted. Place the sausage in a crock, larger bowl or a small crockpot heating on low. Pour the melted cheese over top. Top with tomatoes, jalapeños and fresh cilantro if you'd like. Serve immediately with chips!

You'll also love

Review this recipe

Lentil and chorizo stew Cornbread Stuffing With Wilted Greens & Chorizo