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Easy Smoky Chipotle Queso with Chorizo: Best 20-Min Recipe

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This smoky chipotle queso with chorizo is a creamy, irresistible dip ready in just 20 minutes. Perfect for game day or any gathering, it features savory chorizo, melted cheeses, and a deep smoky heat from chipotle peppers.

Ingredients

Scale
  • 1 pound Mexican chorizo (casings removed)
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 3 cloves garlic, minced
  • 1 pound Velveeta cheese, cut into 1-inch cubes
  • 8 ounces pepper jack cheese, shredded
  • 1 cup whole milk
  • 1 can (10 ounces) Rotel tomatoes with green chiles, undrained
  • 2–3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce (from the can of chipotles)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish, optional)
  • Pickled jalapeños (for garnish, optional)
  • Crumbled cotija cheese (for garnish, optional)
  • Sliced green onions (for garnish, optional)

Instructions

  1. Brown the chorizo: Heat olive oil in a large skillet over medium-high heat. Add chorizo, breaking it up with a wooden spoon, and cook until crispy, about 5-7 minutes. Transfer cooked chorizo to a plate lined with paper towels, leaving about 1 tablespoon of rendered fat in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion to the pan and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Deglaze the pan: Pour in about 1/4 cup of the milk and scrape up browned bits from the bottom of the pan. Let simmer for about 30 seconds.
  4. Add the cheeses and milk: Reduce heat to low. Add cubed Velveeta, shredded pepper jack, and remaining milk. Stir continuously until cheeses are completely melted and smooth, about 3-4 minutes.
  5. Add the flavor boosters: Stir in undrained Rotel tomatoes, minced chipotle peppers, adobo sauce, smoked paprika, cumin, salt, and pepper. Mix until well combined and queso is a uniform orange-red color. Adjust seasonings to taste.
  6. Fold in the chorizo: Add cooked chorizo back into the pot and stir until evenly distributed. Let queso simmer on low for 2-3 minutes to meld flavors. It should be thick enough to coat the back of a spoon but still pourable.
  7. Serve immediately: Transfer queso to a serving bowl or small slow cooker set on warm. Garnish with fresh cilantro, pickled jalapeños, crumbled cotija, and sliced green onions if desired. Serve with tortilla chips, warm soft pretzels, or sliced baguette.

Notes

For best results, grate your own pepper jack cheese from a block to avoid graininess. Keep heat on low when melting cheese to prevent separation. This queso can be made a day ahead and reheated gently with a splash of milk. For a dairy-free version, use dairy-free cheese alternatives and unsweetened oat or cashew milk. To reduce spiciness, start with just one chipotle pepper.

Nutrition

Keywords: queso, chipotle, chorizo, dip, game day, appetizer, 20-minute recipe, smoky, cheese dip

Find it online: https://jollyfork.com/easy-smoky-chipotle-queso-with-chorizo-best-20-min-recipe/