Chorizo Mushroom Queso Dip 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 MUSHROOM QUESO DIP



Chorizo Mushroom Queso Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1/2 tablespoon extra-virgin olive oil, a drizzle
1/2 pound Spanish or Mexican chorizo
1/2 pound mushroom caps, quartered
1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese
2 scallions, thinly sliced
1 bag corn tortillas or blue corn tortillas, any variety

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the extra-virgin olive oil in small skillet over medium-high heat. Dice the Spanish chorizo and add to the pan to render the fat. If using fresh Mexican chorizo, remove the casing and crumble while it's browning. Add the mushrooms to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer the sausage mixture to a small casserole or baking dish and top with the cheese. Bake until bubbly. Remove from the oven and top with the scallions. Serve with chips for dipping.

CHORIZO MUSHROOM QUESO DIP



Chorizo Mushroom Queso Dip image

Categories     Mushroom

Yield serves 4 to 6

Number Of Ingredients 6

1/2 tablespoon EVOO (extra-virgin olive oil), a drizzle
1/2 pound Spanish or Mexican chorizo
1/2 pound mushroom caps, quartered
1 cup diced Mexican melting cheese or Monterey Jack or pepper Jack cheese
2 scallions, thinly sliced
1 bag corn tortilla chips or blue corn tortilla chips, any variety

Steps:

  • Heat the EVOO in a small skillet over medium-high heat. Dice and brown the Spanish chorizo to render the fat, or remove the casing of fresh Mexican chorizo, then brown and crumble. Preheat the broiler. Add the mushroom caps to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer to a small casserole or baking dish, top with the cheese, and place under the broiler until bubbly, 1 to 2 minutes. Top with the scallions and serve with chips for dipping.

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