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 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.
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.