A quick and super tasty version of an old classic but with chorizo. Way better than processed cheese and canned chili, but just as easy! Top with cilantro, onions, and fresh tomatoes and serve with tortilla chips!

emmyjay1
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic and cook until transparent, 4 to 5 minutes more.

  • Melt butter in saucepan over medium-high heat until sizzling. Stir in flour and whisk until a paste forms, about 5 minutes. Whisk in milk and continue to cook, whisking, until sauce begins to thicken, about 5 more minutes. Stir in the chorizo mixture, shredded cheese, and green chiles. Continue stirring until smooth and thick.

  • Transfer mixture into a shallow baking dish.

  • Bake in the preheated oven until browned, about 25 minutes.

Cook's Notes:

Use 8 to 12 ounces of any high-quality fresh chorizo you prefer.

You can skip the baking step and serve the queso directly from the stove, or broil instead of baking.

Nutrition Facts

441 calories; 34 g total fat; 110 mg cholesterol; 1082 mg sodium. 11.6 g carbohydrates; 23 g protein; Full Nutrition

Reviews

Rating: 3 stars
02/22/2020
I followed the recipe and found it to be rather bland. I wound up adding salt, cumin, garlic powder and black pepper. This needs to be served immediately because once cooled it transforms into something similar to a sticky dough batter. I recommend it be served in a small slow cooker at 'keep warm', so that the texture does not change. I doubt that I will make this again. Read More