Chorizo Queso Dip
Chorizo Queso Dip
Ingredients
- 18 ounces chorizo sausage links, or 1 pound 2 ounces (510g)
- 1 can evaporated milk, standard size
- 32 ounces Queso Blanco, block (907g)
- 1 can diced green chiles, standard size, undrained
- 1 can Ro*Tel, diced tomatoes with green chiles, standard size, undrained
- 1 teaspoon seasoning, dry herb blend, as needed
- 1/4 cup Cotija cheese, grated, as needed
- 1/4 cup pico de gallo, for topping, as needed
- 1 bag tortilla chips, for serving
Instructions
- 1
Remove the chorizo meat from its casing by slicing the links and squeezing the meat into a large skillet or pan. If using ground chorizo, simply add it to the pan.
⏱️ 3 min
- 2
Cook the chorizo over medium heat, breaking it down into crumbles with a spoon, until thoroughly cooked and browned. This should take about 8-10 minutes.
⏱️ 10 min
- 3
Once cooked, remove the chorizo meat from the pan using a slotted spoon, leaving any rendered fat in the pan. Set the cooked chorizo aside.
⏱️ 2 min
- 4
In the same pan (or a clean one if preferred), add the can of evaporated milk.
⏱️ 1 min
- 5
Add the 32-ounce block of Queso Blanco cheese, cut into smaller cubes, to the pan with the evaporated milk.
⏱️ 2 min
- 6
Stir the mixture continuously over medium-low heat until the cheese melts completely and combines with the evaporated milk, forming a smooth cheese sauce. Be careful not to scorch the bottom.
⏱️ 5 min
- 7
Once the cheese is melted and smooth, stir in the can of diced green chiles (undrained).
⏱️ 1 min
- 8
Add the can of Ro*Tel (diced tomatoes with green chiles, undrained) to the mixture.
⏱️ 1 min
- 9
Stir all ingredients in the pan until well combined and heated through.
⏱️ 1 min
- 10
Sprinkle in the dry herb blend seasoning, starting with 1 teaspoon and adding more to taste if desired. Stir to combine.
⏱️ 1 min
- 11
Add about 1/4 cup of grated Cotija cheese to the mixture and stir until incorporated.
⏱️ 1 min
- 12
Add the majority of the cooked chorizo meat back into the cheese dip mixture, reserving a small amount for topping.
⏱️ 1 min
- 13
Stir to thoroughly incorporate the chorizo into the dip.
⏱️ 1 min
- 14
Pour the finished Chorizo Queso Dip into a serving dish.
⏱️ 1 min
- 15
Top the dip by creating a line of the reserved cooked chorizo meat down the center of the dip.
⏱️ 1 min
- 16
Top the line of chorizo with a line of pico de gallo.
⏱️ 1 min
- 17
Serve the Chorizo Queso Dip immediately with tortilla chips.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo Queso Dip
- 18 ounces chorizo sausage links, or 1 pound 2 ounces (510g)
- 1 can evaporated milk, standard size
- 32 ounces Queso Blanco, block (907g)
- 1 can diced green chiles, standard size, undrained
- 1 can Ro*Tel, diced tomatoes with green chiles, standard size, undrained
- 1 teaspoon seasoning, dry herb blend, as needed
- 1/4 cup Cotija cheese, grated, as needed
- 1/4 cup pico de gallo, for topping, as needed
- 1 bag tortilla chips, for serving
Instructions
- 1
Remove the chorizo meat from its casing by slicing the links and squeezing the meat into a large skillet or pan. If using ground chorizo, simply add it to the pan.
⏱️ 3 min - 2
Cook the chorizo over medium heat, breaking it down into crumbles with a spoon, until thoroughly cooked and browned. This should take about 8-10 minutes.
⏱️ 10 min - 3
Once cooked, remove the chorizo meat from the pan using a slotted spoon, leaving any rendered fat in the pan. Set the cooked chorizo aside.
⏱️ 2 min - 4
In the same pan (or a clean one if preferred), add the can of evaporated milk.
⏱️ 1 min - 5
Add the 32-ounce block of Queso Blanco cheese, cut into smaller cubes, to the pan with the evaporated milk.
⏱️ 2 min - 6
Stir the mixture continuously over medium-low heat until the cheese melts completely and combines with the evaporated milk, forming a smooth cheese sauce. Be careful not to scorch the bottom.
⏱️ 5 min - 7
Once the cheese is melted and smooth, stir in the can of diced green chiles (undrained).
⏱️ 1 min - 8
Add the can of Ro*Tel (diced tomatoes with green chiles, undrained) to the mixture.
⏱️ 1 min - 9
Stir all ingredients in the pan until well combined and heated through.
⏱️ 1 min - 10
Sprinkle in the dry herb blend seasoning, starting with 1 teaspoon and adding more to taste if desired. Stir to combine.
⏱️ 1 min - 11
Add about 1/4 cup of grated Cotija cheese to the mixture and stir until incorporated.
⏱️ 1 min - 12
Add the majority of the cooked chorizo meat back into the cheese dip mixture, reserving a small amount for topping.
⏱️ 1 min - 13
Stir to thoroughly incorporate the chorizo into the dip.
⏱️ 1 min - 14
Pour the finished Chorizo Queso Dip into a serving dish.
⏱️ 1 min - 15
Top the dip by creating a line of the reserved cooked chorizo meat down the center of the dip.
⏱️ 1 min - 16
Top the line of chorizo with a line of pico de gallo.
⏱️ 1 min - 17
Serve the Chorizo Queso Dip immediately with tortilla chips.
⏱️ 1 min