Hands-On Time
20 Mins
Total Time
20 Mins
4 cups (serving size: ¼ cup)
Jennifer Causey

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Reserve 2 tablespoons of the chorizo; stir remaining chorizo into the queso. Serve topped with reserved chorizo.

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