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Easy Spicy Queso Dip with Chorizo

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This creamy, spicy queso dip with chorizo is a quick and easy tailgate favorite that comes together in about 20 minutes. It’s the perfect party food, made with simple ingredients and packed with smoky, savory flavor.

Ingredients

Scale
  • 1 lb fresh Mexican chorizo (e.g., Cacique; remove casings if in links)
  • 1 lb Velveeta cheese, cubed
  • 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
  • 1/2 cup whole milk or half-and-half
  • 1/2 cup shredded Monterey Jack cheese (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Optional garnishes: fresh cilantro, chopped jalapeño, diced white onion, or a squeeze of lime

Instructions

  1. Cook the chorizo: Heat a large skillet over medium-high heat. Add the chorizo (remove casings if needed) and break it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until browned and crispy in spots. Leave about a tablespoon of fat in the pan for flavor.
  2. Set chorizo aside: Use a slotted spoon to transfer the cooked chorizo to a paper towel-lined plate. Set aside. Do not wash the skillet.
  3. Melt the cheese base: In the same skillet (or a medium saucepan), add the cubed Velveeta, undrained Rotel, and milk. Heat over medium-low heat, stirring constantly, until the Velveeta is fully melted and the mixture is smooth, about 5-7 minutes.
  4. Add the cheese and spices: Stir in the shredded Monterey Jack cheese (if using), cumin, and garlic powder. Keep stirring until fully incorporated and the dip is smooth and glossy.
  5. Add the chorizo: Reserve a small handful of chorizo for garnish. Stir the remaining chorizo into the melted cheese mixture until evenly distributed.
  6. Adjust consistency: If the dip seems too thick, add more milk, one tablespoon at a time, until it reaches your desired consistency.
  7. Taste and adjust: Add salt only if needed. For more heat, stir in a pinch of cayenne or a dash of hot sauce.
  8. Serve immediately: Transfer to a serving bowl (or keep in a slow cooker on warm). Top with reserved chorizo and any garnishes. Serve with tortilla chips.

Notes

Low and slow is the rule for melting cheese to avoid graininess. Don’t skip the milk to keep the dip silky. Chorizo fat adds flavor, so leave a little in the skillet. Keep the dip warm in a slow cooker for parties. If it thickens, stir in a splash of milk. For best results, lower the heat before adding chorizo to the cheese to prevent separation.

Nutrition

Keywords: queso dip, chorizo queso, spicy queso, tailgate dip, easy queso, game day dip, Velveeta queso

Find it online: https://coracooks.com/easy-spicy-queso-dip-with-chorizo/