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Easy Spicy Chorizo Queso Dip (Best Game Day Recipe)

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This creamy, spicy queso dip with chorizo stays smooth from the first chip to the last, with spicy chorizo in every bite. Ready in 25 minutes, it’s the perfect game day appetizer that reheats beautifully.

Ingredients

Scale
  • 12 ounces fresh Mexican chorizo
  • 1 tablespoon unsalted butter
  • ½ cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely diced
  • 2 tablespoons all-purpose flour
  • 1½ cups whole milk
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Monterey Jack cheese, freshly shredded
  • 1 (10-ounce) can diced tomatoes with green chiles (Rotel), drained lightly
  • ½ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: fresh chopped cilantro, sliced jalapeño rings, crumbled cotija cheese, or a drizzle of crema

Instructions

  1. Cook the chorizo: Heat a large skillet over medium-high heat. Add the chorizo and break it apart with a wooden spoon. Cook until browned and crispy, about 6-8 minutes. Leave about 1 tablespoon of fat in the pan. Transfer the cooked chorizo to a paper towel-lined plate and set aside.
  2. Sauté the aromatics: In the same skillet (or a medium saucepan), melt the butter over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and diced jalapeño, then cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes until the mixture smells slightly nutty.
  4. Add the milk slowly: Pour in the milk a little at a time, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened enough to coat the back of a spoon, about 2-3 minutes.
  5. Melt the cheese: Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheese by handfuls, stirring constantly after each addition until mostly melted before adding the next. Keep the heat low to prevent the sauce from breaking.
  6. Add the tomatoes and spices: Stir in the drained diced tomatoes with green chiles, ground cumin, and smoked paprika until evenly distributed.
  7. Add the chorizo back: Fold in the cooked chorizo, reserving a small handful for garnish if desired. Stir until evenly distributed.
  8. Season and adjust: Taste and add salt and pepper as needed. If too thick, stir in a splash of warm milk. If too thin, let simmer on low for another minute or two, stirring constantly.
  9. Serve immediately: Transfer to a serving bowl and top with reserved chorizo, fresh cilantro, and any other garnishes. Serve with tortilla chips, pretzel bites, or fresh vegetables.

Notes

Shred your own cheese from a block for smooth melting. Keep heat low when melting cheese to prevent graininess. The dip stays creamy for about an hour and reheats well. For a richer version, use half-and-half instead of milk.

Nutrition

Keywords: queso dip, chorizo queso, game day dip, spicy queso, creamy queso, easy appetizer, party dip

Find it online: https://jollyfork.com/easy-spicy-chorizo-queso-dip-best-game-day-recipe/