Skip the sports bar, invite some friends over, and make your own queso. Cheesy with a kick thanks to the chorizo, this queso is rich and a real rib-sticker. If you can’t find poblano peppers, don’t fret; grab some green bell peppers instead. The blend of spices such as coriander and cumin really makes this queso extra flavorful and fragrant. Of course you can load up on tortilla chips to dip, but you can also serve this gooey cheese on hot dogs, nachos, burgers, and even as the base to a mac and cheese. Really, the list goes on and on.
4 ounces fresh chorizo, casings removed
1 poblano chile, seeded and chopped (about 1½ cups)
1 small yellow onion, chopped (about 1 cup)
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 12-oz. can evaporated milk
½ cup whole milk
8 ounces American or Monterey Jack cheese, grated
1 tablespoon cornstarch
Tortilla chips, for serving
How to Make It
Cook chorizo in a large saucepan over medium, stirring to crumble, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer chorizo to a plate lined with paper towels to drain, reserving drippings in saucepan.
Add poblano, onion, salt, cumin, coriander, paprika, garlic powder, and onion powder to saucepan. Cook over medium, stirring often, until poblanos and onion are softened, 6 to 8 minutes. Stir in evaporated milk and whole milk. Increase heat to medium-high, and bring to a simmer, stirring occasionally.
Toss together grated cheeses and cornstarch in a large bowl. Add cheese mixture to poblano mixture and cook, stirring, until cheese melts, about 2 minutes.
Reserve 2 tablespoons of the chorizo; stir remaining chorizo into the queso. Serve topped with reserved chorizo.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.