Chorizo Queso Dip Recipe
This chorizo queso dip is creamy, cheesy and loaded with a flavor. It's the perfect party appetizer made in one skillet or make ahead of time and keep warm in the crockpot!
Ingredients
- 6 ounces chorizo (crumbled)
- 1 jalapeno
- ½ onion (diced fine)
- 2 teaspoons minced garlic
- 10 ounce can Rotel , mild or regular if you like spicy
- 16 ounce package Velveeta (cubed)
- 12 ounce can evaporated milk
- 5 ounces pepper jack cheese (shredded)
Optional: Fresh cilantro
Tortilla chips for serving
Instructions
- Cook chorizo. Cook 6 ounces chorizo in a large skillet over medium heat. While the chorizo is cooking, char 1 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.
- Add Rotel. Once the chorizo is cooked, drain off any fat and then add in 1/2 onion and 2 teaspoons minced garlic. Cook for 3 minutes. Next add in 1 can Rotel (pulse a couple times in a blender if you don't want large chunks) and diced jalapeno. Cook for 3-5 more minutes.
- Add cheese. Turn to medium low and add in 16 ounces Velveeta cheese. Allow to slightly melt. Then slowly add 1 can evaporated milk and 5 ounces 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. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave before serving.
Nutrition
Calories: 237kcal, Carbohydrates: 9g, Protein: 15g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 47mg, Sodium: 870mg, Potassium: 333mg, Sugar: 6g, Vitamin A: 570IU, Vitamin C: 4.6mg, Calcium: 389mg, Iron: 0.6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
