Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz Mexican chorizo (raw, casings removed)
- 1 tbsp neutral oil (only if pan looks dry)
- 1 small white onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 cup roasted diced green chiles (or 1 x 7-oz can), drained
- 1 cup fire-roasted diced tomatoes, well drained
- 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp dried Mexican oregano, 1/8 tsp cayenne, 1/4 tsp black pepper
- 3/4 tsp kosher salt, divided (plus more to taste)
- 12 oz can evaporated milk
- 2 oz cream cheese, cubed
- 12 oz Monterey Jack, shredded (about 3 cups)
- 4 oz white cheddar or Oaxaca, shredded (about 1 cup)
- 1 tbsp cornstarch
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro
- Tortilla chips, for serving
Do This
- 1. Toss shredded cheeses with cornstarch; set aside.
- 2. Brown chorizo in a skillet over medium heat, 6–8 minutes; transfer to a bowl.
- 3. In the same skillet, cook onion in rendered fat (add oil if needed) 3–4 minutes; add garlic 30 seconds.
- 4. Stir in spices and 1/2 tsp salt; add chiles and tomatoes; cook until most moisture evaporates, 3–4 minutes. Return chorizo.
- 5. In a saucepan, heat evaporated milk to steaming (about 180°F) over medium-low; whisk in cream cheese until smooth.
- 6. Gradually add cheeses, stirring until silky, 6–8 minutes; fold in chorizo mixture, lime juice, cilantro, and remaining salt to taste. Serve warm with chips.
Why You’ll Love This Recipe
- Ultra-smooth queso made with real cheese and a touch of cream cheese for perfect scoopability.
- Browned chorizo, roasted green chiles, and tomatoes bring smoky, savory depth in every bite.
- Ready in about 35 minutes using pantry-friendly roasted canned chiles and tomatoes.
- Party-friendly: holds beautifully in a small slow cooker or warm skillet for game day snacking.
Grocery List
- Produce: 1 small white onion, 3 garlic cloves, 1 lime, fresh cilantro, optional fresh poblanos or Hatch chiles
- Dairy: Monterey Jack, white cheddar or Oaxaca, cream cheese, evaporated milk
- Pantry: Mexican chorizo, roasted diced green chiles (canned if not using fresh), fire-roasted diced tomatoes, cornstarch, chili powder, cumin, smoked paprika, dried Mexican oregano, cayenne, black pepper, kosher salt, neutral oil, tortilla chips
Full Ingredients
Cheese Sauce
- 12 oz can evaporated milk
- 2 oz cream cheese, cut into small cubes
- 12 oz Monterey Jack, coarsely shredded (about 3 cups)
- 4 oz white cheddar or Oaxaca, shredded (about 1 cup)
- 1 tbsp cornstarch
Chorizo and Aromatics
- 12 oz Mexican chorizo (raw), casings removed
- 1 tbsp neutral oil (only if needed)
- 1 small white onion, finely chopped (about 1 cup)
- 3 garlic cloves, minced
- 1 cup roasted diced green chiles (or 1 x 7-oz can), drained well
- 1 cup fire-roasted diced tomatoes, drained well
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried Mexican oregano, crumbled
- 1/8 tsp cayenne (optional, to taste)
- 1/4 tsp freshly ground black pepper
- 3/4 tsp kosher salt, divided (plus more to taste)
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro, plus more for garnish
Optional Fresh Chile Swap
- 2 large poblano or Hatch green chiles, roasted, peeled, seeded, and diced (yields about 1 cup)
To Serve
- Sturdy tortilla chips (about 12 oz), warmed if you like
Step-by-Step Instructions
Step 1: Roast the green chiles (optional)
If using fresh chiles, set an oven rack 4–6 inches from the broiler and preheat the broiler to 550°F (or High). Place chiles on a foil-lined sheet and broil, turning occasionally, until charred and blistered on all sides, 6–8 minutes total. Transfer to a bowl, cover, and steam 10 minutes. Peel, remove seeds and ribs, and dice to make about 1 cup.
Step 2: Prep the cheese
Shred the Monterey Jack and white cheddar (or Oaxaca). In a bowl, toss the cheeses with the cornstarch until evenly coated. Keep chilled while you cook the chorizo—cold cheese melts more smoothly.
Step 3: Brown the chorizo
Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up, until browned and cooked through, 6–8 minutes. If there is more than about 1 tablespoon fat, drain off the excess. If the pan looks dry, add up to 1 tablespoon neutral oil.
Step 4: Sauté aromatics and bloom spices
Add the chopped onion to the skillet and cook over medium heat until softened and lightly golden, 3–4 minutes. Stir in the minced garlic and cook 30 seconds. Sprinkle in cumin, chili powder, smoked paprika, Mexican oregano, cayenne (if using), black pepper, and 1/2 teaspoon kosher salt. Stir for 30 seconds to bloom the spices.
Step 5: Reduce tomatoes and chiles
Add the roasted green chiles and the drained fire-roasted tomatoes. Cook, stirring occasionally, until most of the liquid evaporates and the mixture is thick and saucy, 3–4 minutes. Taste and add a pinch of salt if needed. Reduce heat to low to keep warm while you make the cheese sauce.
Step 6: Make the queso base
In a medium saucepan over medium-low heat, warm the evaporated milk until steaming—about 180°F, just below a simmer, 2–3 minutes. Whisk in the cream cheese until fully melted and smooth, 1–2 minutes. Reduce heat to low. Gradually add the shredded cheeses by the handful, whisking constantly and letting each addition melt before adding more, 6–8 minutes total. Keep the sauce below a simmer to prevent graininess.
Step 7: Fold, finish, and serve
Stir the chorizo-chile mixture into the cheese sauce until evenly distributed. Add lime juice, cilantro, and the remaining 1/4 teaspoon kosher salt (or to taste). If the queso is too thick, whisk in 2–4 tablespoons warm milk or water; aim for a silky, dippable consistency. Transfer to a warm serving bowl or small preheated cast-iron skillet. Garnish with extra cilantro and serve immediately with tortilla chips. To hold, keep at 150–160°F in a small slow cooker on Warm, stirring occasionally.
Pro Tips
- Drain tomatoes and chiles very well—excess liquid can make the queso thin and prone to separating.
- Low and slow heat is key. Keep the cheese sauce below a simmer (around 180°F) for a velvety finish.
- Tossing shredded cheese with cornstarch stabilizes the sauce and prevents greasiness; avoid pre-shredded cheese if possible.
- Add acid at the end. Lime juice brightens flavor but can curdle dairy if added too early or over high heat.
- Hosting? Keep the queso warm in a small slow cooker and thin with a splash of milk as needed.
Variations
- Queso Fundido-Style: Skip the milk sauce and melt the cheeses directly over the chorizo-chile mixture in a 10-inch cast-iron skillet at 375°F for 8–10 minutes until bubbly. Serve immediately—this version firms up faster.
- Vegetarian Rajas Queso: Replace chorizo with 10 oz sliced cremini mushrooms sautéed in 1 tbsp butter and 1 tbsp oil until browned; add extra roasted chiles.
- Smoky Chipotle Queso: Add 1–2 tsp minced chipotle in adobo with the spices and use half Pepper Jack for extra heat.
Storage & Make-Ahead
Refrigerate leftover queso in an airtight container for up to 3 days. Reheat gently over low heat, stirring often, and thin with 2–4 tablespoons milk or water until smooth. For best texture, store the cooked chorizo-chile mixture separately (up to 3 days) and combine with freshly melted cheese sauce just before serving. Freezing is not recommended—dairy sauces can separate when thawed.
Nutrition (per serving)
Approximate for dip only (8 servings): 440 calories; 35 g fat; 8 g carbohydrate; 21 g protein; 1 g fiber; 900 mg sodium.
