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Best Smoky Chipotle Queso Dip with Chorizo Recipe

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This smoky chipotle queso dip with chorizo is smooth, smoky, and genuinely hard to stop eating. Ready in under 30 minutes, it’s the perfect game day or party dip that disappears fast.

Ingredients

Scale
  • 8 oz fresh Mexican chorizo
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely minced, plus 1 tablespoon of the sauce
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 8 oz Monterey Jack cheese, freshly shredded
  • 4 oz sharp cheddar cheese, freshly shredded
  • 1 (10 oz) can diced tomatoes with green chiles (Rotel), drained
  • ½ teaspoon ground cumin
  • Salt to taste
  • ¼ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Cook the chorizo: Place your skillet over medium-high heat. Add the chorizo, breaking it apart with a wooden spoon as it cooks. Cook for 5-7 minutes, until browned and slightly crispy. Use a slotted spoon to transfer to a plate lined with paper towels. Leave about 2 tablespoons of rendered fat in the skillet.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the skillet with the chorizo fat. Cook for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Bloom the spices: Stir in the minced chipotle peppers, adobo sauce, and ground cumin. Cook for about 1 minute, stirring constantly.
  4. Make the roux: Sprinkle the flour over the onion mixture. Stir constantly for 1-2 minutes, until the flour is fully incorporated and starts to turn a light golden color.
  5. Add the milk: Slowly pour in the whole milk while whisking continuously. Keep stirring until the mixture comes to a gentle simmer and thickens, about 2-3 minutes.
  6. Melt the cheese: Reduce heat to low. Add the shredded Monterey Jack and cheddar cheese, a handful at a time, stirring constantly in a figure-eight motion. Wait until each addition is almost fully melted before adding the next.
  7. Add the tomatoes and chorizo: Once all the cheese is melted and smooth, stir in the drained diced tomatoes with green chiles and the cooked chorizo. Stir until evenly distributed. Let warm through for another minute.
  8. Season and serve: Taste and add salt if needed. Transfer to a serving bowl or keep in the skillet. Garnish with fresh chopped cilantro.

Notes

Shred your own cheese for the smoothest texture. Keep heat low when melting cheese to prevent graininess. If queso thickens too much, stir in a splash of warm milk. Leftovers can be stored in the fridge for up to 4 days and reheated gently.

Nutrition

Keywords: queso dip, chipotle queso, chorizo queso, game day dip, party dip, smoky queso, Mexican dip

Find it online: https://leilameals.com/best-smoky-chipotle-queso-dip-with-chorizo-recipe/