Quesorizo (Chorizo Queso)

I’m talking real queso here. It’s a chorizo queso dip that even Texans approve of (and they’re hard to please). What separates this queso from both the versions in a jar and many other recipes is that this queso is made with real cheese. Don’t worry I’m not hating on Velveeta – there’s just a time and a place for it (like a really creamy mac & cheese).

Instead, for this recipe, I use a mix of Monterey Jack, mozzarella, Cotija and Parmesan with the addition of chorizo, poblano peppers and mushrooms for texture and added flavor. Serve with some really good, fresh tortilla chips and maybe a margarita.

Quesorizo (Chorizo Queso)

Key Ingredients in This Recipe

• Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
• Chorizo – This recipe uses Mexican chorizo, fresh pork sausage made from pork and spices. It’s made from a combination of fatty pork and sometimes additional parts of the animal as well (especially in many common commercial brands). Removing any excess oil from the chorizo will help to give the dip a creamier consistency. 
• Cheese – For this flavorful queso, four kinds of cheese are blended into a bechamel sauce made with a roux base and whole milk. This makes for a creamy cheese-filled dip. I use a combination of Monterey Jack, mozzarella cheese, Cotija cheese and Parmesan.

Key Ingredients in This Recipe

1. Sauté onions and peppers. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion, poblano peppers and garlic and sauté until the onion is tender and opaque about 4 minutes.
2. Cook mushrooms. Add the mushrooms and sauté until browned, about 5 minutes. Add the wine and simmer, reducing until just about evaporated. Remove the mushroom mixture to a bowl and set aside.
3. Cook the chorizo. Return the pan to heat, add the chorizo and cook until browned, stirring occasionally with a wooden spatula to break up any large pieces. Remove the chorizo to a bowl and set aside. Use a paper towel to blot any excess oil.
4. Make the roux. Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about 1 to 2 minutes.
5. Make the bechamel sauce. Add the milk, whisking to incorporate. Bring to a simmer so that the mixture thickens.
6. Add the cheese. Slowly add the cheeses, whisking to combine until all the cheese has completely melted. Stir in the cayenne followed by the mushroom mixture and half of the chorizo.
7. Assemble and serve. Add the queso to a medium serving bowl and top with the remaining chorizo and cilantro.

Other Recipes to Try

If you enjoy this quesorizo recipe, I recommend checking out some of these:

• Loaded Three-Cheese Chicken Nachos
• Crab and Yuzu Guacamole
• Jumbo BBQ Meatballs in Queso

Quesorizo (Chorizo Queso)

Print Pin

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Serves 12

US Customary – Metric

Ingredients:

• 2 tablespoons extra virgin olive oil
• ½ cup diced yellow onion
• ½ medium poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 1 cup sliced crimini mushrooms
• ½ cup dry white wine
• 6 ounces Mexican pork chorizo, casing removed
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• 1 cup shredded Monterey Jack cheese
• ½ cup shredded mozzarella cheese
• ¼ cup crumbled Cotija cheese
• ¼ cup freshly grated Parmesan
• ¼ teaspoon cayenne
• 2 tablespoons chopped cilantro, for garnish
• Tortilla chips, for serving

Instructions:

• Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion, poblano peppers and garlic and sauté until the onion is tender and opaque about 4 minutes.
• Add the mushrooms and sauté until browned, about 5 minutes. Add the wine and simmer, reducing until just about evaporated. Remove the mushroom mixture to a bowl and set aside.
• Return the pan to heat, add the chorizo and cook until browned, stirring occasionally with a wooden spatula to break up any large pieces. Remove the chorizo to a bowl and set aside. Use a paper towel to blot any excess oil.
• Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about 1 to 2 minutes.
• Add the milk, whisking to incorporate. Bring to a simmer so that the mixture thickens.
• Slowly add the cheeses, whisking to combine until all the cheese has completely melted. Stir in the cayenne followed by the mushroom mixture and half of the chorizo.
• Add the queso to a medium serving bowl and top with the remaining chorizo and cilantro.

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