April 17, 2019
Creamy Chorizo Queso
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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 chilies 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 | |
 | Heat oil in a skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp for 8-10 minutes; set aside. Heat half and half and velveeta in a large heavy sauce pan 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. |
