Description
A rich and flavorful creamy chorizo queso dip that combines spicy chorizo sausage with melted Monterey Jack and Pepper Jack cheeses, enhanced by sautéed garlic, onions, and poblano pepper. This delicious dip is broiled to a golden finish for a perfect party appetizer or game day snack.
Ingredients
Scale
Chorizo Mixture
- 1 tablespoon olive oil
- 8 ounces fresh chorizo or spicy sausage (casing removed)
- 2 cloves garlic (minced)
- 1/2 sweet onion (diced)
- 1 poblano pepper (minced)
Sauce
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- 1 Roma tomato (diced)
- 1 8-ounce package shredded Monterey Jack cheese
- 1 8-ounce package shredded Pepper Jack cheese
- Kosher salt and freshly ground black pepper (to taste)
Garnish
- 1 cup chopped fresh cilantro leaves (divided)
- 1/4 cup pickled jalapeno peppers
Instructions
- Preheat Broiler: Preheat your oven to broil on high setting. Arrange the oven rack approximately 3 inches from the broiler for optimal caramelization later.
- Cook Chorizo: Heat olive oil in a large oven-proof skillet over medium heat. Add the chorizo or spicy sausage, breaking it up as it cooks. Brown thoroughly, about 5 to 8 minutes, then drain excess fat and transfer cooked meat to a paper towel-lined plate to remove grease.
- Sauté Aromatics: In the same skillet, add minced garlic, diced onion, and minced poblano pepper. Cook, stirring frequently, until the onions become translucent and softened, about 3 to 4 minutes.
- Add Flour: Whisk in the all-purpose flour into the aromatics and cook for about 1 minute or until the flour is lightly toasted and lightly browned, ensuring it cooks out the raw flour taste.
- Add Milk and Tomato: Reduce the heat to low and gradually whisk in the whole milk and diced Roma tomato. Continue to cook, whisking constantly, until the mixture thickens, about 4 to 5 minutes.
- Incorporate Cheeses and Chorizo: Remove the skillet from heat. Gradually stir in the shredded Monterey Jack and Pepper Jack cheeses until melted and smooth. Season with kosher salt and freshly ground black pepper to taste. Stir in half of the cooked chorizo and 1/2 cup of the chopped cilantro.
- Broil: Place the skillet under the preheated broiler and broil until the top is bubbling and golden brown, about 2 to 3 minutes. Watch carefully to avoid burning.
- Serve: Serve immediately, garnished with the remaining chorizo and cilantro, and pickled jalapeno peppers for added heat and flavor.
Notes
- Use an oven-proof skillet to go directly from stovetop to oven without transfer.
- Adjust the level of spiciness by substituting fresh jalapenos for poblano or adjusting the amount of pickled jalapenos.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Serve with tortilla chips, warm crusty bread, or fresh vegetables for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
