Growing up, queso was a staple at our house. My mom would melt a block of Velveeta cheese with a can of Rotel tomatoes in the microwave until it was a bowl full of deliciousness. We would then proceed to eat our body weight in corn chips and cheese dip. Somewhere along the way we began adding ground sausage to the mix. Amazing!
I’m convinced that my love of queso has something to do with the fact that I’m a Texan. Mexican food is my absolute favorite and one of the things I miss about living in Texas. While in high school, it was perfectly acceptable to go to Rosa’s and have queso and homemade tortillas for dinner. That my friends is a true love of queso!
It’s funny how often I return to familiar dishes that I enjoyed eating as a child. I’ve made Velveeta and Rotel queso for countless football parties and picnics because it’s always a crowd pleaser. I’ve tried several versions on this classic dish but my new favorite is Chorizo Queso.
I’ve mentioned my love of chorizo before and I thought that homemade queso with chorizo was be delicious. I’d never tried queso from scratch before so I decided to forgo the Velveeta cheese and use shredded cheese instead. We loved the end result!
To make this chorizo queso even more festive I added a scoop of guacamole to the middle. The cool creaminess of the guacamole paired with the heat of the queso is a flawless combination.
If I’m making queso for a party, I like to transfer it to a small fondue pot or crock pot once it’s melted completely. The queso will stay warm and creamy for the entire event.
ingredients
4 Tbsp butter
1/4 onion, diced
1 jalapeno, minced
2 cloves garlic, minced
1/4 cup flour
3 cups milk
2 cups cheddar cheese, grated
2 cups Monterey jack cheese, grated
1/2 lb chorizo, cooked and crumbled
1 cup guacamole
Tortilla chips
instructions
- In a medium pot over medium heat, melt butter.
- Add onion and saute 4-5 minutes. Then add jalapeno and garlic and saute for another minute.
- Sprinkle flour into butter and vegetables and whisk until smooth. Cook for 4-5 minutes stirring occasionally.
- Whisk in 3 cups milk and allow sauce to thicken, about 5 minutes. Add cheeses, stirring occasionally to melted and smooth.
- Add chorizo and stir until combined.
- Transfer to serving dish then add a generous scoop of guacamole. Serve with tortilla chips.