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Queso + Crispy Chorizo Dip
- Ingredients:
- 6 ounces ground chorizo
- 1 small onion, chopped
- 1 garlic clove, minced
- ¾ pound white american cheese, finely chopped
- ¼ pound fontina cheese, finely chopped
- ¼ cup shredded mozzarella
- 1-1¼ cup half-and-half
- ½ teaspoon cumin powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- tortilla chips
- Optional Toppings:
- cilantro, tomatoes, and/or jalapenos, for garnish
In a medium skillet, cook chorizo over medium heat until crisp (drain most of the oil, leaving about 1 tablespoon in the pan). Cook the onions in the same pan with the rendered chorizo oil over medium heat, and cook for 4 to 5 minutes. Add the garlic and sauté for 20-30 seconds making sure that the garlic does not burn. Transfer the chorizo mixture to a plate.
In a small saucepan, simmer 1 cup of the half-and-half over medium heat. Reduce heat to low as soon as it starts to bubble. Add cumin, red pepper flakes, paprika, salt, and black pepper and stir to combine. Add the cheeses in batches to the cream mixture and whisk until you have a smooth and creamy consistency, approximately 7-8 minutes. At this point add l¼ cup of half-and-half to thin out the sauce, if needed, and season with additional salt and pepper, if desired.
Serve queso dip immediately and top with ground chorizo or you can stir in the chorizo to the melted queso dip.
Finish with toppings of choice and serve with a side of tortilla chips. Enjoy!
