This queso with chorizo is packed with flavor — spicy chorizo, cream cheese, shredded cheddar and Monterey Jack, onions, garlic, and a touch of evaporated milk create a silky, crowd-pleasing dip perfect for gatherings.
I served it with tortilla chips, but it’s equally delicious spooned over enchiladas, burritos, tacos, or grilled chicken.
Table of Contents
- What is queso?
- Ingredient Notes
- Top Tips
- FAQs
- Leftovers
- Queso with Chorizo Recipe
What is queso?
Queso literally means “cheese” in Spanish, but in American Tex‑Mex cooking it usually refers to a warm, melted cheese dip. Restaurants commonly serve it with tortilla chips or warm tortillas.
Ingredient Notes
See the recipe card below for exact quantities and step‑by‑step instructions.
- Chorizo – Use Mexican chorizo. If you buy links, remove the casings before cooking.
- Cheese – A blend of cream cheese, freshly shredded cheddar, and Monterey Jack yields the best texture and flavor. Avoid pre‑shredded cheese to prevent a grainy dip.
- Evaporated milk – This gives the queso a glossy, stable texture; don’t substitute with regular milk.
Top Tips
- Taste the chorizo first: some brands are very seasoned and may not need extra salt or spices.
- Simmer the base (evaporated milk, tomatoes, chiles, cream cheese) for several minutes before adding shredded cheese so everything melts evenly.
- Add shredded cheese gradually, stirring constantly for a smooth, creamy finish.
- If the queso is too thick, thin it with a splash of milk.
- Partially drain canned tomatoes (Rotel) so the dip isn’t overly watery or tomato-heavy.
- Keep the dip warm over low heat; it will thicken as it cools. Stir occasionally while serving.
- When reheating, add a little milk if needed to regain a silky consistency.
FAQs
What kind of chorizo should I buy?
Buy fresh chorizo links from the meat counter or a local Mexican market when possible; they tend to be less greasy and more flavorful. Store brands like Cacique work in a pinch but may vary in texture and oil content. Adjust seasoning to taste depending on the brand.
What are the best types of cheese to use?
Monterey Jack melts smoothly, while sharp cheddar adds depth of flavor. Pepper Jack, white American, or a combination of these will also work well.
Are there any variations?
- Swap chorizo for seasoned ground beef or sausage, or leave out the meat for a vegetarian queso.
- Experiment with different cheeses or add roasted peppers for a smoky note.
- Top with fresh cilantro, diced tomatoes, red onion, or pickled jalapeños.
Can I make this ahead of time?
Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a crockpot, stirring frequently and adding a splash of milk if needed.
Why is my queso grainy?
Graininess usually results from overheating, adding cheese too quickly, or using pre‑shredded cheese with anti‑caking agents. Use low heat and add cheese gradually for the creamiest result.
What can I serve with this recipe?
Classic accompaniments include tortilla chips, but you can also drizzle the queso over tacos, burritos, enchiladas, quesadillas, or grilled meats.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the dairy can separate and become grainy.
Reheat: Gently reheat on the stovetop or in a crockpot, stirring often and adding a splash of milk if the dip needs thinning. You can also reheat in the microwave in 30‑second intervals, stirring between each.
If you tried this recipe, please leave a rating and comment in the recipe card below.
Queso with Chorizo
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 10 ounces Mexican chorizo, casings removed
- ½ small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced (leave seeds for extra spice)
- 1 12-ounce can evaporated milk
- 1 10-ounce can Rotel tomatoes, partially drained
- 8 ounces full fat cream cheese, softened
- 1 4-ounce can diced green chiles
- 8 ounces freshly shredded Monterey Jack or white American, about 2 cups
- 4 ounces freshly shredded sharp cheddar, about 1 cup
- Tortilla chips for serving
- Optional garnishes: cilantro, sliced jalapeño, diced red onion, diced Roma tomatoes, lime wedges
- Optional: taco seasoning if your chorizo is mild; ¼–½ cup milk to thin, if desired
Instructions
-
Cook the chorizo in a medium skillet over medium heat until browned. Transfer about half to a paper towel‑lined plate and drain excess grease, leaving roughly 1 tablespoon in the skillet.
-
Add the diced onion to the skillet and sauté for 5–8 minutes until softened. Stir in the garlic and jalapeño and cook 30–60 seconds until fragrant.
-
Stir in evaporated milk, Rotel (partially drained), diced green chiles, and cream cheese. Cook and stir until the cream cheese melts and the mixture is smooth, about 5 minutes.
-
Add the shredded cheeses a handful at a time, stirring thoroughly after each addition. If the queso is too thick, thin with a splash of milk.
-
Taste and adjust seasoning — add a bit of taco seasoning, salt, or hot sauce if needed.
-
Remove from heat, top with the reserved chorizo and optional garnishes, and serve warm with chips.
Notes
- Taste the dip before adding extra salt; chorizo brands vary widely in salt and spice.
- Let the base simmer a few minutes before adding shredded cheese for the smoothest texture.
- Stir constantly while melting the cheese to prevent separation.
- Evaporated milk helps keep the sauce glossy and prevents graininess.
- Keep warm over low heat and stir occasionally while serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Like this recipe? Leave a comment below!