April 17, 2019

Creamy Chorizo Queso

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.