Chorizo Con Queso Recipes

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

CHORIZO QUESO DIP

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
• Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
• Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
• Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
• Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.

CHORIZO BACON QUESO

Steps:

• In a large skillet over medium heat, cook the bacon until crisp. Remove from pan and drain on paper towels. Set aside.
• Add chorizo to skillet, along with onions and garlic, and cook until no longer pink, breaking up as you cook. Drain grease from chorizo and set aside with bacon. Wipe out skillet.
• Add diced tomatoes, green chilies and Velveeta to skillet and cook until cheese is melted. Stir in shredded pepper jack cheese and evaporated milk and continue to cook and stir until cheese is completely melted and smooth.
• Return bacon and chorizo to skillet and stir to combine. Stir in cilantro and serve hot with tortilla chips.

CHORIZO CON QUESO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
• Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
• Transfer mixture into a shallow baking dish.
• Bake in the preheated oven until browned, about 25 minutes.

CHORIZO QUESO DIP

Steps:

• Heat large nonstick skillet over medium-high heat; add chorizo. Cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain; return to skillet.
• Add Velveeta and undrained tomatoes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion.
• Serve with chips, if desired.

CHORIZO CON QUESO

Steps:

• Warm the oil in a heavy saucepan over med heat.
• Add the sausage and cook for 2 minutes, or until the fat begins to melt.
• Add the onion and garlic.
• Cook until the chorizo is well browned.
• Drain off the grease and add the tomato, chile, and stock.
• Bring the mixture to a simmer and slowly add the cheese, blending with a spoon.
• As each batch of cheese melts, add more, cooking over very low heat.
• When the cheese has melted and the mixture comes together, it is ready to serve.
• Keep warm while serving.
• Note 1- serve with tortillas or fresh tortilla chips.
• Note 2- you COULD use canned pre-roasted poblanos, but roasting one yourself is really simple.
• Take a poblano chili, rub with a bit of corn oil, put under the broiler and let it cook until the skin starts to char.
• Turn it over and continue this way until the skin is charred all over.
• Take it out (with tongs!) and put in a plastic zip-lock bag and let it sit until cool.
• Remove the chile and the skin will peel right off, then tear it open and remove the seeds and stems.
• It's that simple.
• Just like roasting a bell pepper.

CREAMY CHORIZO QUESO DIP

Steps:

• Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

QUESO FUNDIDO CON CHORIZO

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO QUESO

Steps:

• Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
• Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
• Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
• Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.