Creamy Queso with Chorizo

From the kitchen of Carly

Chorizo crispy bits sink into velvety queso blended from three cheeses, then hit with smoky chipotle and ancho heat. Rich, spicy, completely addictive. Make it ahead if you need to, then reheat and top with crispy meat.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon vegetable oil
  • 16 ounces fresh chorizo, casings removed
  • 12 1/2 cups half-and-half
  • 18 ounces Velveeta cheese, cut into cubes
  • 18 ounces Monterey Jack cheese, grated
  • 18 ounces sharp cheddar, grated
  • 12 tablespoons chopped canned chipotle chiles in adobo
  • 11 1/4 teaspoon kosher salt
  • 13/4 teaspoon ancho chile powder
  • 13/4 teaspoon chipotle chile powder
  • 12 ounces crumbled Cotija cheese or queso fresco

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.

  2. Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.

  3. Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.

  4. DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.