Cheesy and delicious chorizo queso dip that's loaded with flavor! The perfect appetizer for any party that can easily be made ahead of time.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 12
Ingredients
6ounceschorizo(crumbled)
1jalapeno
½onion(diced fine)
2teaspoonsminced garlic
10ouncecan Rotel, mild or regular if you like spicy
16ouncepackage Velveeta(cubed)
12ouncecan evaporated milk
5ouncespepper jack cheese(shredded)
Optional: Fresh cilantro
Tortilla chips for serving
Instructions
Cook the chorizo in a large skillet over medium heat. While the chorizo is cooking, char the jalapeno over the flame of your stove top or in the broiler. Then place in zip top bag to sweat for 10 minutes. Dice finely once cooled.
Once the chorizo is cooked, drain off any fat and then add in the onion and garlic. Cook for 3 minutes. Next add in the Rotel (pulse a couple times in a blender if you don't want large chunks) and diced jalapeno. Cook for 3-5 more minutes.
Turn to medium low and add in the Velveeta cheese. Allow to slightly melt. Then slowly add the evaporated milk and pepper jack cheese. Cook until heated through, stirring constantly. Serve immediately from the pan or transfer to a mini crock pot and set to warm until ready to serve. Stir before serving. Garnish with chopped cilantro if desired.
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave before serving.