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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.

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.

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.

In the same pan (or a clean one if preferred), add the can of evaporated milk.

Add the 32-ounce block of Queso Blanco cheese, cut into smaller cubes, to the pan with the evaporated milk.

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.

Once the cheese is melted and smooth, stir in the can of diced green chiles (undrained).

Add the can of Ro*Tel (diced tomatoes with green chiles, undrained) to the mixture.

Stir all ingredients in the pan until well combined and heated through.

Sprinkle in the dry herb blend seasoning, starting with 1 teaspoon and adding more to taste if desired. Stir to combine.

Add about 1/4 cup of grated Cotija cheese to the mixture and stir until incorporated.

Add the majority of the cooked chorizo meat back into the cheese dip mixture, reserving a small amount for topping.

Stir to thoroughly incorporate the chorizo into the dip.

Pour the finished Chorizo Queso Dip into a serving dish.

Top the dip by creating a line of the reserved cooked chorizo meat down the center of the dip.

Top the line of chorizo with a line of pico de gallo.

Serve the Chorizo Queso Dip immediately with tortilla chips.


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.

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.

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.

In the same pan (or a clean one if preferred), add the can of evaporated milk.

Add the 32-ounce block of Queso Blanco cheese, cut into smaller cubes, to the pan with the evaporated milk.

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.

Once the cheese is melted and smooth, stir in the can of diced green chiles (undrained).

Add the can of Ro*Tel (diced tomatoes with green chiles, undrained) to the mixture.

Stir all ingredients in the pan until well combined and heated through.

Sprinkle in the dry herb blend seasoning, starting with 1 teaspoon and adding more to taste if desired. Stir to combine.

Add about 1/4 cup of grated Cotija cheese to the mixture and stir until incorporated.

Add the majority of the cooked chorizo meat back into the cheese dip mixture, reserving a small amount for topping.

Stir to thoroughly incorporate the chorizo into the dip.

Pour the finished Chorizo Queso Dip into a serving dish.

Top the dip by creating a line of the reserved cooked chorizo meat down the center of the dip.

Top the line of chorizo with a line of pico de gallo.

Serve the Chorizo Queso Dip immediately with tortilla chips.
