Creamy Queso with Chorizo

Ingredients for Creamy Queso with Chorizo

• 1 tablespoon vegetable oil

• 170g fresh chorizo, casings removed

• 300g half-and-half

• 230g Velveeta cheese, cut into cubes

• 230g Monterey Jack cheese, grated

• 230g sharp cheddar, grated

• 2 tablespoons chopped canned chipotle chillies in adobo

• 1 1/4 teaspoons kosher salt

• 3/4 teaspoons ancho chilli powder

• 3/4 teaspoons chipotle chilli powder

• 60g crumbled Cotija cheese or queso fresco

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.

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 chillies, salt, and both chilli powders.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.