Chorizo Queso Bean Dip Recipes

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CHORIZO-QUESO BEAN DIP



Chorizo-Queso Bean Dip image

Better print up a few copies of this Chorizo-Queso Bean Dip recipe if you're bringing it to a party. It's a near certainty people will be asking for it!

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 32 servings, 2 Tbsp. each

Number Of Ingredients 6

10 KRAFT Singles, chopped
1/4 cup milk
1 can (16 oz.) refried black beans
1/2 lb. Mexican chorizo, cooked, drained
1-1/2 cups pico de gallo
1 serrano chile, chopped

Steps:

  • Microwave chopped Singles and milk in microwaveable bowl on HIGH 1 min. or until Singles pieces are completely melted and sauce is well blended, stirring every 30 sec.
  • Spread beans onto bottom of pie plate; top with chorizo, cheese sauce and remaining ingredients.

Nutrition Facts : Calories 50, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 1 g, Protein 3 g

CHORIZO MUSHROOM QUESO DIP



Chorizo Mushroom Queso Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

  • Preheat oven 375 degrees F
  • Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.

CHORIZO QUESO



Chorizo Queso image

Provided by Eric Greenspan

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound fresh Mexican chorizo, casings removed
1/4 cup all-purpose flour
8 ounces heavy cream
3 roasted red peppers, peeled, seeded and chopped
One 15-ounce can black beans, rinsed and drained
1 pound American cheese, cubed
4 ounces shredded Cheddar
Kosher salt
1/4 cup diced red onion
1/4 cup diced pickles
1 avocado, diced
2 jalapenos, chopped
Cilantro sprigs, for garnish
Tortilla chips or potato chips, for serving

Steps:

  • Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
  • Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
  • Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
  • Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.

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 BEAN DIP



Chorizo Bean Dip image

With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 48 servings (1/4 cup each).

Number Of Ingredients 14

1 pound ground sirloin
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 medium onion, chopped
1 envelope taco seasoning
2 cans (16 ounces each) refried black beans
1 cup shredded Monterey Jack cheese
1-1/3 cups salsa
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups guacamole
6 green onions, thinly sliced
1 cup sour cream
1/2 cup minced fresh cilantro
3/4 cup jalapeno-stuffed olives, sliced
Tortilla chips

Steps:

  • Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain. , Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through. , Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.,

Nutrition Facts :

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