Mexican Queso Dip with Chorizo
By Andrew Zimmern
I call this don’t stop queso dip because once you dig in, you’re not gonna quit until the bowl is wiped clean. I speak from experience. It’s a classic crowd pleaser, the perfect appetizer, an essential for your game day spread. It features all the typical flavors, just amped up a bit to make it extra special — fresh chorizo, real cheddar cheese, flame kissed hot peppers, and of course, my Mexican Fiesta Seasoning blend. Put this one on heavy rotation in the coming months, your family will love you.
Don’t Stop Queso Dip
- 2 1/2 cups real aged sharp cheddar cheese, freshly shredded
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 1 large garlic clove, minced
- 1 onion, very finely chopped
- 8 ounces chorizo sausage, uncased and crumbled if it is in a casing
- One 14-ounce can evaporated milk
- One 14-ounce can diced tomatoes, drained and minced (about 3/4 cup)
- 2 tablespoons AZ Badia Mexican Fiesta Seasoning
- 4 fire roasted jalapenos and/or serrano peppers
- 1/4 cup cilantro, finely chopped
- Tortilla chips, for serving
Place grated cheese and corn starch in a large bowl, tossing to coat. Reserve.
Melt butter over medium heat in a large saucepan. Add garlic and onion, and cook slowly for 3 minutes, or until onion is translucent but not browned.
Add the chorizo, breaking it up with a wooden spoon. Cook until meat is lightly browned, about 5 minutes.
Add chopped tomatoes and cook for 5 minutes until tomato is slightly softened and the liquid has evaporated. Meanwhile, roast the jalapeños and serranos directly over a gas flame or under the broiler for about 5 minutes, turning occasionally, until charred all over. Remove and once cool enough to handle, mince and add to the pot.
Add evaporated milk and the cheese. Stir until cheese melts and it becomes a silky sauce. Stir in the Mexican Fiesta Seasoning. Add salt to taste – amount required depends on saltiness of cheese used. And finally, stir in the cilantro.
Remove from heat. Serve warm with thick crispy corn chips