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Chorizo Queso with Cheddar and Monterey Jack

Queso made in one skillet until smooth and creamy, with melty cheddar and Monterey Jack plus flecks of browned chorizo and green chiles. This easy Mexican cheese dip is ready fast for chips and parties.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Queso base
  • 2 cup shredded white cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 oz chorizo, crumbled
  • 1 can (4 oz) diced green chiles
  • 0.5 cup heavy cream
  • 0.25 cup whole milk
  • 2 clove garlic, minced
  • 0.5 tsp cumin
  • salt and pepper to taste
  • tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the chorizo and build flavor
  1. In a cast iron skillet over medium heat, cook the chorizo until browned, about 3-4 minutes, stirring occasionally until you see dark, crisped flecks.
  2. Add the minced garlic and cook for 30 seconds over medium heat, stirring just until fragrant and lightly sizzling.
Melt into a smooth queso
  1. Reduce heat to low and add the shredded white cheddar and Monterey Jack, stirring until the cheeses start to soften and look glossy.
  2. Add the heavy cream, whole milk, diced green chiles, and cumin, stirring constantly until completely melted and the mixture is smooth and creamy with no visible cheese lumps.
  3. Season with salt and pepper to taste, stirring for 20-30 seconds so the flavor is evenly distributed.
Serve
  1. Transfer the queso to a serving dish and keep warm on a warming tray until bubbling gently at the edges.
  2. Serve with warm tortilla chips for dipping alongside the bubbling queso.

Notes

Pro tip: keep the heat on low once the dairy goes in—high heat can make queso grainy. Store covered in the refrigerator up to 3 days; rewarm gently on low with a splash of milk if needed. Freeze not recommended for best texture. For a lighter option, use evaporated milk in place of heavy cream and milk, though the dip may be slightly less rich.