Queso Blanco with Chorizo
I've created this queso dip oven 10 years ago and it's just as popular today and it was then. This homemade queso blanco dip features an addition of flavorful sautéed chorizo, peppers, and onions.
This queso blanco dip with chorizo will be absolutely perfect for all those fun Super Bowl parties and Cinco de Mayo celebrations! Just beware, it’s hard to stop eating… so make sure to prepare enough dip for the crowd. Luckily, you can easily double this recipe!
Scroll down to the ingredients notes below to check out what exactly goes into this homemade queso blanco with chorizo recipe. It’s on the budget friendly side! If you’re anything like me, you may already have most of these ingredients already ready to go in your kitchen right now.
Plus, it couldn’t be easier to make in just 30 minutes. It’s also very easy to customize! Scroll down to my FAQ section to check out just some of the fun, tasty ways you can change up this versatile queso blanco with chorizo recipe. Oh, and my biggest tip for this dip is very simple – pair it with a Margarita.
My Tips On Ingredients and Making Queso Blanco with Chorizo
- Heavy Whipping Cream: cream will create the best creaminess and richness to the queso. However, you can substitute half and half. Do not use anything with less fat than that.
- Cheeses: Try to get good quality options for both the Monterrey Jack and American cheeses! For the Monterrey Jack, it’s best to shred it right off the block yourself for the smoothest consistency. If you want to add even more spice to your dip, use Pepper Jack cheese instead of Monterrey Jack. It’s loaded with chili peppers and always has a zesty bite.
- Use block cheese: Block cheese is always the best option for cheesy sauces, cheese dips, and queso! Pre-shredded cheese is coated in cornstarch and separators, which is why it’s powdery. It won’t give you as smooth of a result.
- More or less spicy: jalapeño peppers are not too spicy. If you want more spicy, you can add a serrano pepper, habanero peppers, or a red chili pepper. Remember the most spice is in the pepper’s membrane and seeds, so leave those in or discard depending on your spice tolerance. For a less spicy queso blanco, use younger jalapeños and take out the seeds and membrane.
- To ensure smooth cheese sauce, remember to pour in the liquids slowly as you whisk and stir slowly but constantly!
- One of the main reasons that queso separates is overheated, over-cooked, or even scalded! Cheese sauce for any cheese dips should be cooked over lower than medium (medium-low) heat so that the cheese melts but does not over-cook or scald. Don’t ever let your cheese sauce boil. It’s always best to cook it just until it’s melted and smooth, then remove it from the heat.
Storing and Reheating
- Make sure to store leftover queso blanco dip in the refrigerator in an airtight food storage container. Properly stored, it should last up to 4 days.
- I do not recommend reheating queso in the microwave! The best way to reheat it is on the stove-top or in the oven. On stove-top, reheat queso over medium-low heat just until heated through. Make sure to stir often. In the oven, reheat it in an oven-safe baking dish or a skillet at 325°F, just until heated through. Note that reheating in the oven will take longer.
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Queso Blanco Dip with Chorizo
I've created this queso dip oven 10 years ago and it's just as popular today and it was then. This homemade queso blanco dip features an addition of flavorful sautéed chorizo, peppers, and onions.
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Servings: 10 (About 5 cups with sausage)
Calories: 286kcal
Ingredients
Chorizo part:
- 1-2 tbsp canola oil
- 1/2 lb Mexican style chorizo sausage
- 1/2 Vidalia onion minced
- 1 jalapeno seeds taken out and minced
- 1/4 tsp cumin
- Salt
Queso Part:
- 1-2 tbsp canola oil
- 1/2 Vidalia onion minced
- 1 red chili pepper seeds taken out and minced
- 1 jalapeno seeds taken out and minced
- 1 tbsp all purpose flour*
- 1 cup heavy whipping cream
- 1/2 lb white American cheese chopped
- 4 oz Monterrey Jack cheese grated off the block or chopped
- 1/4 tsp ground cumin
- Salt
Instructions
Chorizo:
- Take the sausage out of the skin and break it apart as much as possible.
- Heat a little bit of oil in a medium pan, over medium heat.
- Add diced onion, minced jalapeno, and sausage to the pan. Saute everything mixing and breaking up the clumps of chorizo as much as possible.
- Season with cumin and salt, mix well, cook until chorizo is done. Take off heat.
Queso:
- In a bottom-heavy sauce pot, heat up a little bit of oil over medium heat.
- Saute diced onions, jalapeno, and chili pepper until softened. Sprinkle flour over the vegetables and stir well.
- Slowly pour in heavy whipping cream while stirring.
- When heavy whipping cream is heated through but not simmering, start adding cheeses one handful at a time. Keep stirring slowly until cheese is melted and smooth. Stir in salt and cumin and take off heat.
- Transfer queso blanco into a serving dish and top it off with cooked chorizo. (Make sure the bowl is big enough to fit both.)
Video
Notes
- *Gluten free note: to make this recipe gluten free, simply use gluten free all purpose flour. Double check the chorizo packaging but most of the time, it is gluten free.
- Meat note: If you can’t find chorizo, what you can do is use ground pork and season it with spices like ancho chili pepper powder, cumin, paprika, garlic powder, onion powder, dried oregano and thyme, ground coriander, a little cinnamon, and a dash of vinegar (and salt of course). For smoky flavor, you can use chipotle pepper powder or add a little smoked paprika.
- Crock Pot: While this queso recipe should be cooked on the stove-top, you can transfer the finished dip into the Crockpot to keep warm. Make sure set it to the “warm” setting, not on a “low” or it will keep cooking the dip.
- Storing: Make sure to store leftover queso blanco dip in the refrigerator in an airtight food storage container. Properly stored, it should last up to 4 days.
- Reheating: I do not recommend reheating queso in the microwave! The best way to reheat it is on the stove-top or in the oven. On stove-top, reheat queso over medium-low heat just until heated through. Make sure to stir often. In the oven, reheat it in an oven-safe baking dish or a skillet at 325°F, just until heated through. Note that reheating in the oven will take longer.
Nutrition
Calories: 286kcal | Carbohydrates: 5g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 786mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 839IU | Vitamin C: 16mg | Calcium: 348mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
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Originally published on Will Cook For Smiles in April 2015.
Categories:
30 Minute Meals, Appetizer Recipes, Cinco de Mayo Recipes, Gluten Free Recipes, Mexican and Tex-Mex Recipes, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
You lost me at American cheese.
That’s to bad because it is really good!
Hi there! I’m excited to make this. I am just curious. In the recipe you call for heavy whipping cream, but then you mention just heavy cream. Does it make a difference, if so which one should I use 😌.
Thanks!
Hi Nikki,
Heavy whipping cream is what you use in this recipe. I hope you enjoy it!
Thanks! I ended up leaving it out the day I made the dip, but we’ll do it this way next time! Yummy!
I hope you enjoyed it still! 🙂
Hi! This looks great! We’re making it right now, in fact. 🙂 Husband is sauteeing the veggies as I write this. One question tho … Cumin is listed as an ingredient for both the chorizo part and the queso part. But in the instructions for the queso part, it doesn’t say what to do with that portion of cumin. I’m wondering if it’s listed as an ingredient by mistake, or if we should add it with the flour or something? Tia!
Hi Courtny,
Opps that was a typo that I will fix now, thanks for pointing that out. You will add the cumin to the queso before serving. Hope you enjoy it!
So u think xanthan gum (thinking agent
) would work instead of flour for a gluten free cheese dip
I’ve never tried xanthan gum but I have use a little cornstarch. If you wish, you can use cornstarch just stir it into the cold heavy whipping cream before adding to the pot! (Cornstarch has to be mixed into a cold liquid.) I’d so 1-2 teaspoons but no more.
What can I use instead of flour? Or can I omit the flour?
Jennifer, flour is a thickening agent. You can leave it out, if you wish, but the queso will be a little thin. If you don’t mind, you can definitely do it.
Hi, this looks amazing!
What brand of chorizo did you use?
I hope to be making this for Saturday’s
Football game.
Thanks!
Hi Veronica!
So sorry for the late response. I don’t have exact brand of chorizo that I use every time. I just pick one out of those available at my grocery store 🙂
I hope you got a chance to make it!
Would recommend doing this with a thing of brie? Sort of like a baked brie with chirizo?
Hi Angela,
Oh, that would be an interesting flavor combination. Baked brie topped with a mixture of sauteed chorizo and onions might actually be pretty good. I haven’t tried it but it’s intriguing.
This looks delicious!! What kind of American cheese did you use?
Hi Amanda! I used white American cheese but mostly because of the color. I didn’t want a yellow tint to the dip color.
I hope you enjoy it!
I’m making this for Thanksgiving and based on the comments, I can tell it’s going to be delicious!! Thank you so much for the recipe!!
I hope everyone liked it! Happy Thanksgiving!