Creamy Chorizo Queso Recipe

Creamy Chorizo Queso Dip Butter & Baggage

WEBFeb 17, 2015 · Step 1: Start by cooking the sausage and then place on a paper towel covered plate to absorb any grease. Step 2: Melt the …

1. Cook sausage in skillet over medium high heat until browned and crisp. Remove and place on paper towel lined plate.
2. Heat half-and-half and Amerrican/Velveeta cheese in a medium sauce pan over medium heat, stirring occasionally until melted, about 6-8 minutes. Add Monterey Jack and Cheddar cheese, cook, stirring until smooth. Mix in chipotle chiles, salt, and chili powder. Top with sausage and cojita. Serve warm with tortilla chips.

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EASY Skillet Queso Dip with Chorizo I Heart Naptime

WEBAug 10, 2021 · Drain off any fat from the cooked chorizo, then add onion and garlic to the pan and cook for 3 minutes. Next add the Rotel and …

1. Cook the chorizo in a large skillet over medium heat. While the chorizo is cooking, char the jalapeno over the flame of your stove top or in the broiler. Then place in zip top bag to sweat for 10 minutes. Dice finely once cooled.
2. Once the chorizo is cooked, drain off any fat and then add in the onion and garlic. Cook for 3 minutes. Next add in the Rotel (pulse a couple times in a blender if you don't want large chunks) and diced jalapeno. Cook for 3-5 more minutes.
3. Turn to medium low and add in the Velveeta cheese. Allow to slightly melt. Then slowly add the evaporated milk and pepper jack cheese. Cook until heated through, stirring constantly. Serve immediately from the pan or transfer to a mini crock pot and set to warm until ready to serve. Stir before serving. Garnish with chopped cilantro if desired.
4. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave before serving.

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Chorizo Queso Cooking For My Soul

WEBDec 20, 2023 · Transfer the cooked chorizo to a 3 or 4-quart slow cooker. Add diced yellow onions, cubed cream cheese, freshly grated Monterey …

1. Cook chorizo in a skillet over medium high heat until fully cooked, breaking it apart. Set aside.
2. In a 3 or 4 quart slow cooker, combine 3/4 of the cooked chorizo (save the remaining 1/4 for garnish), onions, cream cheese, Monterey Jack cheese, 1/2 cup of the evaporated milk, and the diced green chiles. Cook on LOW for 1 to 1.5 hours, or until evenly melted and warm. Stir every 20 or 30 minutes for even cooking.
3. After about 1 hour, check on the consistency. If you want the queso to be thinner, add more evaporated milk (heat up the milk in the microwave oven first), and stir until desired consistency. If needed, season with salt and pepper to taste.
4. To serve, garnish with the remaining chorizo, chopped cilantro, diced tomatoes, and jalapeños. Serve with chips. Enjoy!

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