Chorizo Con Queso Recipes

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CHORIZO QUESO DIP



Chorizo Queso Dip image

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!

Provided by Christina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

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

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.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

CHORIZO CON QUESO



Chorizo con Queso image

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!

Provided by emmyjay1

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 55m

Yield 6

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.6 g, Cholesterol 110.3 mg, Fat 34 g, Fiber 0.8 g, Protein 23 g, SaturatedFat 16 g, Sodium 1082.2 mg, Sugar 4.6 g

CHORIZO CON QUESO



Chorizo con Queso image

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.

Provided by P48422

Categories     Cheese

Time 30m

Yield 4 cups

Number Of Ingredients 8

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

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.

QUESO FUNDIDO CON CHORIZO



Queso Fundido con Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 10 servings (about 2 1/2 cups)

Number Of Ingredients 12

4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Steps:

  • Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
  • Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

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