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Chorizo Con Queso

CHORIZO CON QUESO

this is the best con queso dip i've ever had. i got it from a great cookbook by a man named grady spears. i guarantee once you try this you will be a fan of his too.

Time: 30 minutes

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
  • 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 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


chorizo con queso image

Number Of Ingredients: 8

Ingredients:

  1. corn oil
  2. chorizo sausage
  3. white onion
  4. garlic
  5. tomatoes
  6. poblano chile
  7. chicken stock
  8. mild cheddar cheese


CREAMY QUESO WITH CHORIZO

In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.

Recipe From epicurious.com

Provided by Josef Centeno

Yield Makes 8 servings

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8-10 minutes; set aside.
  • Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6-8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
  • Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
  • DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.


Creamy Queso With Chorizo image

Number Of Ingredients: 11

Ingredients:

  • 1 tablespoon vegetable oil
  • 6 ounces fresh chorizo, casings removed
  • 2 1/2 cups half-and-half
  • 8 ounces Velveeta cheese, cut into cubes
  • 8 ounces Monterey Jack cheese, grated
  • 8 ounces sharp cheddar, grated
  • 2 tablespoons chopped canned chipotle chiles in adobo
  • 1 1/4 teaspoon kosher salt
  • 3/4 teaspoon ancho chile powder
  • 3/4 teaspoon chipotle chile powder
  • 2 ounces crumbled Cotija cheese or queso fresco


CHORIZO QUESO DIP

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Recipe From allrecipes.com

Provided by Christina

Time 1h35m

Yield 16

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.


Chorizo Queso Dip image

Number Of Ingredients: 4

Ingredients:

  • 10 ounces bulk chorizo sausage
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
  • 1 (8 ounce) package cream cheese, cubed
  • 1 (8 ounce) package processed cheese (such as Velveeta®), cubed


QUESO FUNDIDO WITH CHORIZO

After trying a fabulous dish of melted cheese and chorizo at La Fogata in San Antonio Tx, I searched until I found a similar recipe. This one is very close and excellent. From the cookbook, New Texas Cuisine by Stephan Pyles.

Recipe From food.com

Provided by Vicki in CT

Time 20m

Yield 6 serving(s)

Steps:

  • Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido.
  • Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic and pepper and cook for one minute stirring constantly.
  • Add chorizo and break up while coooking for about 10 minutes.
  • Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted, about five minutes.
  • Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes.
  • Serve with warmed tortillas.


Queso Fundido With Chorizo image

Number Of Ingredients: 9

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 1 jalapeno, seeded and diced
  • 2 ounces chorizo sausage
  • 4 ounces mozzarella cheese, cubed
  • 4 ounces monterey jack cheese, cubed
  • 3 ounces goat cheese, crumbled
  • 6 small flour tortillas


CHORIZO CON QUESO

This is the best con Queso dip I've ever had. I got it from a great cookbook by a man named Grady Spears. I guarantee once you try this you will be a fan of his too.

Recipe From food.com

Provided by P48422

Time 30m

Yield 4 cups

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.


Chorizo con Queso image

Number Of Ingredients: 8

Ingredients:

  • 1 tablespoon corn oil
  • 1/2 lb chorizo sausage
  • 1/2 cup minced white onion
  • 1 clove garlic, minced
  • 1 cup diced tomatoes
  • 1/3 cup roasted poblano chile, diced
  • 1/3 cup chicken stock
  • 3 cups grated mild cheddar cheese


CHORIZO CON QUESO

A quick and super tasty version of an old classic but with chorizo. Way better than processed cheese and canned chili, but just as easy! Top with cilantro, onions, and fresh tomatoes and serve with tortilla chips!

Recipe From allrecipes.com

Provided by emmyjay1

Time 55m

Yield 6

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 con Queso image

Number Of Ingredients: 8

Ingredients:

  • 1 (10 ounce) package fresh chorizo (such as Hempler's)
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk, or more as needed
  • 1 (12 ounce) bag shredded Mexican cheese blend
  • 1 (4 ounce) can chopped green chilies


CHORIZO QUESO

Recipe From foodnetwork.com

Provided by Food Network

Time 20m

Yield 4 quarts

Steps:



Chorizo Queso image

Number Of Ingredients: 8

Ingredients:

  • 1/2 pound butter
  • 1/2 pound flour
  • 2 quarts heavy cream
  • Two 12-ounce bottles Mexican lager
  • 3 3/4 pounds American cheese, shredded
  • 3 pounds Cheddar, shredded
  • 1 3/4 pounds smoked Gouda, shredded
  • 1 quart cooked chorizo


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