Chorizo Queso Dip Food

CHORIZO QUESO DIP

Steps:

• Add chorizo to a medium-sized skillet over medium-high heat. Brown then scoop onto a paper towel lined plate to drain, placing a couple more paper towels on top to soak up as much fat as possible (otherwise the grease will rise to the top of the dip.) Set aside.
• Add cheese cubes and Red Gold® Original Tex-Mex Petite Diced Tomatoes and Green Chilies to a large, microwave safe bowl then microwave in 1 minute increments, stirring between increments, until smooth. Add chorizo then stir to combine. Serve immediately with chips or transfer to a crock pot set to warm (not low) to keep hot. You may add a splash of milk if needed to keep the dip creamy.

CHORIZO QUESO DIP

Steps:

• Heat large nonstick skillet over medium-high heat; add chorizo. Cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain; return to skillet.
• Add Velveeta and undrained tomatoes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion.
• Serve with chips, if desired.

CREAMY CHORIZO QUESO DIP

Steps:

• Preheat oven to broil on high. Arrange an oven rack 3-inches from the broiler. Heat olive oil in a large oven-proof skillet over medium heat. Add chorizo or sausage and cook until browned, about 5-8 minutes, making sure to crumble the chorizo or sausage as it cooks. Drain excess fat; transfer to a paper towel-lined plate. Add garlic, onion and pepper to the skillet. Cook, stirring frequently, until onions have become translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Reduce heat to low. Gradually whisk in milk and tomato. Cook, whisking constantly, until thickened, about 4-5 minutes. Remove from heat. Gradually stir in cheeses until smooth; season with salt and pepper, to taste. Stir in 1/2 the chorizo or sausage and 1/2 cup cilantro. Place into oven and broil until golden brown, about 2-3 minutes. Serve immediately with remaining chorizo and cilantro, garnished with pickled jalapeno peppers, if desired.

QUESO CHORIZO DIP

Steps:

• Heat a large nonstick skillet over medium heat and add sausage. Sprinkle it with a pinch of salt and pepper. Cook, breaking it down with a wooden spoon, until the fat has rendered and the sausage is browned. Remove with a slotted spoon and place on paper towel to drain any excess grease.Heat a saucepan over medium heat and add the olive oil and butter. Stir in the peppers, onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half-and-half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half-and-half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.Stir in the grated cheese, one small handful at a time, until melted. Place the sausage in a crock, larger bowl or a small crockpot heating on low. Pour the melted cheese over top. Top with tomatoes, jalapeños and fresh cilantro if you'd like. Serve immediately with chips!

SPICY CHORIZO CHEESE DIP

Steps:

• Brown the chorizo in a skillet over medium heat until it is slightly crispy on the edges. If your chorizo is very fatty, drain some of it off before the next step (leave a couple of tablespoons of fat in the skillet).
• Drain the diced tomatoes with green chiles, then add it to the skillet with the chorizo, and continue to stir and cook until most of the moisture from the canned tomatoes has evaporated away.
• Pour the evaporated milk into the skillet. Stir and cook until heated through.
• Turn the heat under the skillet down to low. Begin adding the cheese, one handful at a time, stirring until it is fully melted in before adding the next handful.
• Once all the cheese has melted into the dip, turn the heat off. Garnish with sliced green onion and serve!

CHORIZO CON QUESO

Steps:

• Warm the oil in a heavy saucepan over med heat.
• Add the sausage and cook for 2 minutes, or until the fat begins to melt.
• Add the onion and garlic.
• Cook until the chorizo is well browned.
• Drain off the grease and add the tomato, chile, and stock.
• Bring the mixture to a simmer and slowly add the cheese, blending with a spoon.
• As each batch of cheese melts, add more, cooking over very low heat.
• When the cheese has melted and the mixture comes together, it is ready to serve.
• Keep warm while serving.
• Note 1- serve with tortillas or fresh tortilla chips.
• Note 2- you COULD use canned pre-roasted poblanos, but roasting one yourself is really simple.
• Take a poblano chili, rub with a bit of corn oil, put under the broiler and let it cook until the skin starts to char.
• Turn it over and continue this way until the skin is charred all over.
• Take it out (with tongs!) and put in a plastic zip-lock bag and let it sit until cool.
• Remove the chile and the skin will peel right off, then tear it open and remove the seeds and stems.
• It's that simple.
• Just like roasting a bell pepper.

30 BEST WAYS TO COOK WITH CHORIZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chorizo recipe in 30 minutes or less!

CHORIZO DIP QUESO FUNDIDO

Steps:

• Heat the oven to broil.
• In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
• Drain and set aside.
• In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
• Top with drained chorizo and serve immediately with chips.

QUESO FUNDIDO CON CHORIZO

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO QUESO FUNDIDO

Steps:

• Heat medium cast iron skillet or some other over-safe pan over high heat. When hot, add vegetable oil.
• Add chorizo, white onion, green bell pepper, red bell pepper, cilantro, jalapeno and chili powder. Sauté until soft, approximately 2-3 minutes. Remove from heat.
• Heat oven broiler to high heat.
• Sprinkle cheese evenly over chorizo and vegetable mixture. Don't attempt to stir it, it will get clumpy.
• Place under broiler for 3-4 minutes or until cheese is melted, brown and bubbly.
• Remove and top with the juice of one fresh lime, diced tomatoes, and additional cilantro, if desired. Serve with tortilla chips!
• If you tried this recipe, make sure to come back and let us know how you liked it!

CHORIZO CON QUESO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.
• Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.
• Transfer mixture into a shallow baking dish.
• Bake in the preheated oven until browned, about 25 minutes.

CHORIZO QUESO

Steps:

• Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.

CHORIZO QUESO

Steps:

• Place the chorizo in a large saucepan and cook over medium heat, breaking up the meat with a wooden spoon, until a significant amount of fat is released, 5 to 7 minutes.
• Add the flour and cream to the chorizo and whisk. Let simmer and continue to whisk, until thick, 8 to 10 minutes. Add the red peppers and black beans and stir to combine.
• Transfer the mixture to a blender and blend until smooth. ([Disclaimer:] When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.) Return it to the saucepan, add both cheeses and cook over low heat, stirring until the cheese is fully melted, about 3 minutes. Taste and season with salt.
• Transfer the queso to a heatproof serving bowl. Top it with the onion, pickles, avocado, and jalapenos. Garnish with the cilantro and serve warm with tortilla chips or potato chips.

CHORIZO QUESO DIP

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

CHORIZO QUESO DIP

Steps:

• Remove casing from chorizo. Heat skillet over medium-high heat. Crumble chorizo into skillet; cook, stirring frequently and using a spoon to break up lumps, until sausage is well-browned, about 5 minutes. Remove sausage to paper towels to drain.
• In a large microwave-safe bowl, combine Mexican cheese, cream cheese and milk. Microwave at Medium (50% power) stirring every minute until melted and hot, 6 to 8 minutes. Alternatively, you can prepare in the top of a double boiler over simmering water, stirring constantly, but melting time may differ.
• Stir in chorizo, tomato, green onion and jalapeno. Place in fondue pot or slow cooker to keep warm. Serve with garlic tortilla chips.

BEERY CHORIZO QUESO FUNDIDO

Steps:

• Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
• Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
• Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.