Creamy Chorizo Queso Dip Food

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.

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

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.

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 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.

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.