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Smoky Chorizo Queso Dip: Easy Game Day Recipe

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This rich, smoky, and incredibly satisfying dip comes together in under 30 minutes with simple ingredients. Perfect for game day, it’s the dip that disappears first every time.

Ingredients

Scale
  • 1 lb fresh Mexican chorizo (casings removed)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 can (12 oz) evaporated milk
  • 1 lb block of white American cheese, shredded
  • 8 oz block of Monterey Jack cheese, shredded
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 (10 oz) can of diced tomatoes with green chiles (like Rotel), drained slightly
  • Juice of ½ a lime
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Cook the Chorizo: Place your large skillet over medium-high heat. Add the chorizo and cook, breaking it up with your wooden spoon, until it’s browned and cooked through, about 6-8 minutes. Using a slotted spoon, transfer the cooked chorizo to a paper towel-lined plate to drain. Leave about 1 tablespoon of the rendered fat in the pan.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the pan with the chorizo fat. Cook for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Bloom the Spices: Stir in the minced chipotle pepper, smoked paprika, and ground cumin. Cook for about 1 minute, stirring constantly.
  4. Make the Roux: Add the butter to the pan. Once melted, sprinkle the flour over the vegetables and spices. Whisk constantly for about 1-2 minutes.
  5. Add the Evaporated Milk: Slowly pour in the evaporated milk while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes.
  6. Melt the Cheese: Reduce the heat to low. Add a handful of the shredded cheese at a time, whisking until fully melted before adding the next handful. Continue until all the white American and Monterey Jack cheese is melted and the sauce is smooth and glossy.
  7. Add the Tomatoes and Chorizo: Stir in the drained diced tomatoes with green chiles and the cooked chorizo. Mix until evenly distributed.
  8. Finish and Serve: Remove the pan from the heat. Stir in the lime juice and season with salt and black pepper to taste. Garnish with fresh chopped cilantro. Serve immediately with tortilla chips.

Notes

If the dip starts to thicken too much as it sits, stir in a splash of warm milk or beer to loosen it up. For a milder version, skip the chipotle pepper. Always grate your own cheese for the smoothest texture.

Nutrition

Keywords: queso, chorizo, game day, dip, smoky, cheese, appetizer, party

Find it online: https://novanosh.com/smoky-chorizo-queso-dip-easy-game-day-recipe/