Queso fundido con chorizo
If you’re new around here, you will quickly learn that Mac loves cheese. LOVES cheese. So he is on board any time we can try a new recipe that uses cheese. Enter this queso fundido con chorizo. We’re trying to be creative in our quarantine cooking and whipped this up with ingredients we had on hand. It’s full of cheese, spice, and chorizo, so he was a big fan. And you can have a bowl of queso fundido con chorizo on the table in under 30 minutes.
The secret to any good queso is Velveeta. You can’t beat how creamy and smooth Velveeta gets when you melt it. Full confession: we used a blend of white and yellow Velveeta. A chunk of Velveeta had been hanging out in the fridge, so I threw it in there. Unless you happen to have both kinds in your pantry, just stick to one flavor. It’ll be easier for you. You can also use the queso Velveeta blend. It has peppers mixed in that will add some more flavor.
This recipe makes a lot of queso fundido con chorizo. Like what you see in the pictures isn’t the entire batch of dip. I definitely recommend using half a pound of chorizo. We eat chorizo pretty regularly, so we cook up the whole pound and stick half in the fridge for later. If you want to use the whole pound package, you will have really meaty dip.
Try some of my other dips: Cheesy chicken bacon ranch dip | Sassy sausage dip | THE loaded baked potato dip | Pimento cheese | Spinach artichoke dip
I also like the balance of heat in the queso fundido con chorizo. It’s spicy enough to have a tasty kick but not so spicy that it’s hard to eat. You’ll get some spicy flavor from the Rotel and heat from the jalapeno. If you’re a spicy food fan, you can leave in the jalapeno seeds, any another jalapeno pepper, or throw in a few dashes of hot sauce.
Queso fundido con chorizo
Ingredients
- 1/2 pound of bulk chorizo
- 16 ounces of Velveeta, cubed
- 1 10-ounce can of Rotel with green chiles
- 1 small jalapeno, seeded and diced
- 1 tablespoon of minced garlic
Instructions
- In a large skillet, cook the chorizo on medium-high heat until browned. Drain.
- Lower the heat to medium. Return the chorizo to the pan and add the Rotel, garlic, and jalapeno. Saute for 2-3 minutes to soften the jalapeno.
- Stir in the Velveeta cubes. Heat the queso for 5-10 minutes to melt all of the Velveeta. Stir to make sure all ingredients mixed together.
- Serve warm with your favorite tortilla chips.
Enjoy!
