Last week Justin Timberlake said “it’s gonna be May” and just like that, here we are rolling into Cinco de Mayo. Last year’s cinco celebrations were a bit bleak thanks to Covid quarantine and a general dismal state of mind. We are feeling much more festive this year and ready for any type of party (literally). We are starting off our menu with this Spicy Chorizo Queso and have to admit we are pretty obsessed with it. We use a variety of ingredients to bring the heat, including fresh jalapeños, pickled jalapeños, chorizo sausage, and chili powder. Unlike a lot of recipes you see out there, we add the chorizo into the queso (hence the red color). It might not be quite as photogenic but it is bursting with flavor. The final result is a complex combo of flavors that have us wanting to eat the entire bowl and calling it dinner. We won’t judge if you go that route as well.
Spicy Chorizo Queso
A queso that is perfect for your Cinco de Mayo celebrations or any gathering in need of a spicy dip.
- 6 oz chorizo
- 1 jalapeño, stem and seeds removed, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 yellow onion, finely chopped
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 1/2 cups half and half
- 1 cup gently packed, shredded chihuahua cheese
- 1/2 cup shredded Mexican cheese blend
- pickled jalapenos, for garnish
- cilantro, for garnish
- salt and pepper to taste
- Heat a medium sized pot over medium-high heat. Add the chorizo (removing any casing) and cook until the chorizo is just cooked through. Remove the chorizo with a slotted spoon into a bowl and drain all but 1 tbs of the fat from the pot.
- Put the pot back on the heat and reduce to the heat to medium. Add the jalapeno, garlic, and onion to the pot. Cook 3-4 minutes, or until the onion starts to become translucent. Add the cumin, chili powder, and half and half to the pot.
- When the half and half starts to simmer, add about 1/3 of the cheese and stir well with a whisk to combine. When the first batch of cheese is melted, add another 1/3 and whisk to combine. Repeat with the remaining 1/3 of the cheese and again, whisk until the sauce is completely combined. Use a slotted spoon to add all but 2 tbs of the chorizo back to the pot. You want to leave behind any fat that drained while it was resting. Reduce the heat of the pot to low and let the sauce cook for 10 minutes. Whisk occasionally to make sure that nothing is sticking to the bottom of the pot. Season to taste with salt and pepper.
- Transfer the queso to a large serving bowl. Garnish with the remaining 2 tbs of chorizo, lots of fresh cilantro, and pickled jalapenos. Serve with your favorite chips for dipping.