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Move over plain chili con queso—this Chorizo Queso is going to steal the entire show! Featuring spicy chorizo, flavorful Mexican seasonings, and not one but TWO types of melty cheeses, and NO processed Velveeta, this recipe is the definition of delicious party fare. Best of all, you’ll only need 7 simple ingredients and 15 minutes of hands-on preparation to make this restaurant-style chorizo cheese dip.

“My kids and husband love this dip and I like how this recipe is all natural, not with velveeta or other weird ingredients… I’m always a hero when I make this queso – thank you for that!

– MARTHA
Close-up photo of a tortilla chip dipped into chorizo dip.

Update: This recipe was originally published in October 2014. I made edits to the article below, including adding more information about making the creamiest restaurant-style queso with chorizo at home! 

Hi, friends! If you’re looking for the ultimate crowd-pleasing, flavor-packed dip, meet this chorizo queso—the ooey-gooey cheese dip that will steal any culinary show:

Table of Contents

About this chorizo queso

Honestly, this chorizo chili con queso is absolutely everything a cheese dip SHOULD be.

Imagine: dipping a salty tortilla chip into a skillet of velvety, molten cheese mingling with slight spicy crumbles of chorizo, aromatic garlic, mellow onions, green chiles, and a splash of cream for an irresistible creamy, rich finish. Every scoop is the perfect blend of silky, smoky, meaty, cheesy, and utterly delicious flavors. Just think of it as queso’s more exciting, sassy cousin.

Made with simple, easy to find ingredients, and endlessly customizable with extra veggies, beer, tequila (YES!), or various shredded cheeses, this chorizo cheese dip is a true appetizer MVP.

Whether you scoop it with tortilla chips, spoon it over nachos, drizzle it over Mexican rice, it’s the ideal way to bring family and friends together.

P.S. If you are a cheese-lover, you’ve got to try this beer and cheese soup recipe next.

Why you’ll love this recipe

In short, this chorizo queso dip is everything you could possibly want from a chip dip. Aside from being lick-the-bowl delicious, this recipe for queso con chile is also:

  • Chef-Created, Original Recipe. Created back in 2014 with formally trained culinary knowledge, this Chorizo Queso recipe is THE blueprint—not a watered-down imitation. Unlike countless copycat versions that give zero credit and strip the recipe of depth and soul, this version is engineered by actual restaurant experience to deliver crave-ability. If you want the real deal, get it right here! 
  • Incredibly Delicious Texture. Perfectly smooth, beautifully creamy, ideally melty cheese dip packed with crumbles of chorizo—it’s just SO good.
  • ALL The Flavor. Smoky, slightly spicy, tangy, savory, and perfectly rich, this dip bursts with deliciously bold flavors.
  • Quick and Easy. You only need 15 minutes of prep time and 15 minutes of cook time to get a bowl of this liquid gold on the table. 
  • Scalable and Customizable. Feel free to double (or triple!) the recipe depending on the size and hunger of your crowd. Made it spicier or milder, swap in different cheeses, make it pork-free or vegetarian… the options are endless!
Overhead photo of raw chorizo, shredded cheese, jalapeños, garlic cloves, yellow onion, flour, and Mexican seasonings organized into individual bowls on a kitchen counter.

Ingredients in chorizo dip

Here’s everything you’ll need to make this irresistible cheese and chorizo dip:

  • Neutral Oil. Optional. The chorizo should have enough fat that you don’t need to add oil to the pan for sautéing. However, if your sausage is lean, you may need to use a splash or two of oil. 
  • Mexican Chorizo. I typically use ground chorizo pork sausage (versus links) because it saves time on prep and clean up. Plus, they cost the same, so why not? But, use what you love – just make sure you remove and discard the casing and chop the sausage up before starting the recipe. Substitution: Swap in hot breakfast sausage, hot Italian sausage, or turkey sausage instead. 
  • Yellow Onion. For sweetness.
  • Jalapeno Peppers. For mild queso dip, make sure you remove and discard the seeds and ribs from the chile peppers. Substitution: You can also use serrano peppers or a habanero for a spicier dip. Or a poblano or canned diced green chiles for milder flavor. And, you can also use chipotles in adobo for a spicy-smoky combo.
  • Garlic. Fresh will lend the best depth of flavor. Substitution: Swap in about ½ teaspoon of garlic powder or a teaspoon of jarred minced garlic.
  • Spices. A mix of ground cumin and smoked paprika lends an earthy, smoky taste. Substitution: Swap in chili powder or fajita seasoning (but reduce the amount of salt you add since this blend already has salt).  
  • All-Purpose Flour. For thickening.
  • Half-n-Half. For rich and creamy mouthfeel. Substitution: Use heavy cream for a super rich and thick queso dip. 
  • Monterey Jack Cheese. For mild, melty goodness.  Substitutions: Whatever mild, melty cheese you love, such as queso quesadilla, mozzarella (not fresh), or even Monterey Jack Cheese. 
  • Extra Sharp Cheddar Cheese. For a bit of piquancy and even more melty deliciousness. Substitution: Use medium or sharp cheddar instead.

Recipe variations

There are always plenty of ways to customize this chili con queso recipe with chorizo to your liking. There are no rules here! Below are a few ideas to try:

  • Garnish it. While entirely optional, this Mexican cheese sauce is traditionally topped with a dollop of authentic pico de gallo, guacamole, chopped cilantro, pickled jalapenos or fresh jalapeños, and served with lime wedges.
  • Tequila Queso Fundido. My personal favorite variation, simply deglaze the pan with a splash or three of tequila for a boozy twist.
  • Beer Queso. Swap out the cream for a light beer like your favorite lager for hoppy notes.
  • Queso Blanco. Use all white cheeses and skip the tomato topping.
  • Extra Spicy. Add cayenne, chipotle powder, or swap the jalapeno for a serrano or habanero for extra heat. Or use chipotle peppers in adobo for smokey heat.
  • Caramelized Onion Chorizo Dip. Add sweet caramelized onions for a depth or rich, mellow flavor.
  • Chorizo Verde Queso. Use green salsa or add hatch chiles for a delicious Southwest twist.
  • Slow Cooker Chorizo Queso. Prep everything beforehand by browning the chorizo and sautéing the aromatics. Then just combine everything into a slow cooker and let the crockpot do its magic while you kick back and relax. 
  • Gluten-Free Queso. Swap in your favorite cup-for-cup AP gluten-free flour blend. 
Overhead photo of queso con chile in a large skillet with chips.

Chef expert tips for perfect results every time!

Making this beautifully cheesy dip is quite simple, but I do have a few things for you to keep in mind:

  • Use Block Cheese. It might be tempting to use pre-shredded cheese, but resist the urge! Those little shred are coated with a starchy, anti-caking agents to keep them from melting back into one big glob in the bag, which unfortunately means they won’t melt well when you actually want them to. For the BEST chorizo cheese dip, you’ll need to grab blocks of cheese and grate them yourself.
  • Drain the Chorizo. After browning the chorizo, be sure to drain any excess fat from the skillet to prevent a greasy dip. Alternatively, if you used a lean alternative, you may need to add a splash of oil to the pan.
  • Chile Smart. Beware the seeds and white membranes of spicy chiles, because this is where most of the capsaicin – the compound that tastes “hot” – resides. Be sure to remove them for milder flavor.
  • Add Cheese One Handful At A Time. Be sure to use low heat and add the shredded cheese one handful at a time. And stir until completely melted before adding the next handful of cheese. Using care will ensure your queso turns out silky smooth instead or separated or grainy.
  • Add Cream Gradually. You’ll just need enough cream or milk to thin out the cheese dip. So be sure to start with less, then add more—one tablespoon at a time, as needed.
  • Keep Warm and Stir Often. As with most cheesy dips, chorizo queso is best when you serve it warm. Use a mini crockpot or slow cooker to keep it warm and stir often as cheese dips thicken as they sit.
Overhead photo of chili con queso with chorizo n a white skillet.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use pre-cooked chorizo?

Yes. If you want to use pre-cooked or Spanish-style chorizo, just chop it into crumbles and then stir it into the cheese dip at the end of cooking, before serving.

Can I use plant-based chorizo?

You bet! Just choose a spicy vegan chorizo brand you love for a delicious vegetarian chorizo and cheese dip.

Is chili con queso actually Mexican?

Generally speaking, the “queso” you get from most bars and restaurants is actually a Tex-Mex tradition that started in the 1900s. Since this Mexican cheese sauce recipe actually uses REAL cheese (and not Velveeta), it’s actually like a hybrid chili con queso meets queso fundido and/or queso flameado, which are both traditional Mexican dishes.

What cheese is best for chorizo dip recipes?

You can use whatever melty cheeses you love in this recipe. I recommend Monterey Jack, Pepper Jack, Cheddar, or any variety you like will complement the chorizo’s spicy flavors.

Is chorizo and queso dip spicy?

Honestly, that depends upon your specific tastebuds. However, I personally think it’s medium in spicy heat.

If you prefer it spicier, leave the seeds and ribs in the jalapeños or use a spicier chile pepper, such as Serrano or habanero. And, if you prefer it milder, swap out the jalapeño peppers and use a can of chopped green chiles instead.

Can I use a slow cooker?

Sure. Just be sure to brown the chorizo first and cook the aromatics first. Then add everything to a slow cooker on low for 1–2 hours, or until warm and perfectly melty throughout. 

Can I make this chorizo cheese dip ahead of time?

While chorizo queso is best when you enjoy it freshly made, you can make it ahead of time. Store the dip and reheat it as noted below in the storage section. Please note, you’ll want to add a splash or more of cream or milk when reheating to revive the cheesy texture.

Serving cheese and Chorizo dip

Chili con queso pairs beautifully with football season, cold beers, and friendly ribbing about whose team reigns supreme.

Common serving suggestions

  • Classic Serving. This delightful bowl of ooey-gooey, meaty molten cheese dip is best served with tortilla chips, Fritos (I love that they’re shaped like a spoon), or whatever sturdy chip you love. Just don’t forget the salsa and guacamole.
  • With Mexican Handhelds. Serve it up with crispy taquito, flautas, and/or warm corn or flour tortillas for dipping.
  • Dunking Dream. Serve the chorizo cheese queso with soft pretzel bites, tater tots, and other snacks for dunking.
  • Drizzle Over Rice Dishes. It’s also terrific mixed with and drizzled over Mexican cauliflower rice recipes and this Mexican beef and rice skillet.
  • Mexican Meals. And, it also makes an excellent finishing sauce for traditional Mexican dishes, such as nachos, burritos, chimichangas, quesadillas, shredded beef Mexican, ground beef taco salad, fajitas with skirt steak or fajita casserole with chicken, and all sorts of tacos.

Unique serving ideas

  • Topping for Bowls of Chili. Or try it as a topping for your favorite chili recipes, like this vegetarian chili with beans, easy chili recipe without beans, or chili recipes with beer.
  • Epic Egg Brunch. Drizzle the chorizo cheese over scrambled eggs or use in breakfast burritos for a delicious start to the day.
  • With Potatoes. It’s also great (albeit not traditional) when served with various potato dishes, like French fries, home fries diner style, tater skins, and hash browns.
  • Spice Up Mac n Cheese. Stir it into your favorite macaroni and cheese recipe or cooked pasta for a spicy twist.
  • Burger Topping. Use it as a sauce on all sorts of burgers, from beef and chicken to veggie black bean burgers.

Storing leftovers

  • Refrigerator Storage. Allow any leftover chorizo and queso dip to cool completely to room temperature before storing in an airtight container. Place in the fridge and store for up to 4 days.
  • Freezing Instructions. Unfortunately, freezing chorizo and cheese dips is not recommended due to the high dairy content.
  • Reheating Instructions. You can either zap it in the microwave in 30-45 second intervals, stirring between each time, until hot and melty. Or you can reheat it on the stovetop. But please note you may want to add a splash of milk (as needed) to thin the Mexican cheese dip out.
Action photo of a chip being dipped into cheese and chorizo dip.

Creamy, spicy, cheesy, and perfectly comforting, this chorizo with queso is everything you could possibly want in a party dip—and more! Whether you’re a cheese queso connoisseur or simply looking for something utterly delicious, this cheese dip is guaranteed to impress!

And, in queso you have any questions, you can drop them in the comments below. Until next time, just remember: I think you’re grate! Cheers!

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook.

More warm cheese dips!

If you love this Mexican Cheese Sauce be sure to try these reader favorites next:

Overhead photo of a bowl of chorizo queso topped with pico de Gallo and cilantro with tortilla chips arranged around the bowl.

Chorizo Queso: The Ultimate Cheese Dip

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 Servings
Print Recipe Pin Recipe
Move over plain chili con queso—this Chorizo Queso is going to steal the entire show! Featuring spicy chorizo, flavorful Mexican seasonings, and not one but TWO types of melty cheeses, and NO processed Velveeta, this recipe is the definition of delicious party fare. Best of all, you'll only need 7 simple ingredients (plus a few pantry staples) and 15 minutes of hands-on preparation to make this restaurant-style chorizo cheese dip.

Equipment

  • 1 Large Skillet or Wide Saucepan
  • 1 Paper Towel-Lined Plate

Ingredients 

  • As Needed Neutral Oil – such as canola or vegetable (SEE NOTES)
  • 8-10 ounces Mexican Pork Chorizo – casing removed if applicable (sub: spicy sausage, ground beef or ground pork) (SEE NOTES)
  • ½ large Yellow Onion – peeled & finely diced (about ¾ cup)
  • 2 large Jalapeno Peppers – finely diced (sub: serrano or poblano) (SEE NOTES)
  • 2-3 cloves Garlic – peeled & minced
  • ½ tsp EACH: Ground Cumin + Smoked Paprika – DIVIDED
  • to taste Salt and Pepper
  • 1 TBS All-Purpose Flour – leveled
  • 1 ½ to 2 Cups Half-and-Half (sub: heavy cream)
  • 6 ounces Monterey Jack Cheese – shredded
  • 6 ounces Extra Sharp Cheddar Cheese – shredded
  • Optional For Serving Pico de Gallo and Tortilla Chips

Instructions

  • Cook Chorizo: Place a large skillet over medium heat. Add the chorizo and season with ¼ teaspoon of each – cumin and paprika. Then season lightly with salt and pepper.
    Cook, using a wooden spoon to break the sausage up into large crumbles, until browned and cooked through, about 5-7 minutes.
    Remove the pan from the heat. Use a slotted spoon to transfer the chorizo to a paper towel lined plate to drain.
  • Cook Aromatics: Use a paper towel to blot all but 1 tablespoon of fat from the pan; or add oil if needed if the pan is dry.
    Return the skillet to medium heat.
    Add the onion and jalapeno to the pan. Season with a ¼ teaspoon of each, cumin and smoked paprika. And season lightly with salt and pepper.
    Cook, stirring frequently, until the onions are translucent, about 3-4 minutes.
    Add the garlic, and cook until fragrant, about 30 seconds.
  • Add Flour: Sprinkle the flour evenly over the vegetables. Cook, stirring constantly, for 1 minute.
  • Add Half-and-Half: Reduce the heat to medium-low and slowly add 1 ½ cups of the cream to the pan while whisking.
    Bring the contents to a gently simmer, whisking continuously, and reducing heat as necessary to prevent the mixture from boiling.
    Let the mixture gently simmer, whisking constantly, until the cream thickens, about 2-3 minutes.
  • Add Cheese – One Handful at a Time: Reduce the heat to low.
    Add the cheeses to the skillet, one handful at a time, stirring constantly and waiting for the cheese to fully melt before adding the next handful.
    Repeat, adding cheese one handful at a time and stirring, until all the cheese is added and melted.
  • Add Half the Chorizo: Add half of the cooked chorizo to the skillet and stir to combine.
    Taste and adjust for seasoning, adding more salt, pepper, or seasoning for flavor; half-and-half if the cheese dip is too thick, etc.
  • Serve Chorizo Queso: Transfer chorizo cheese dip to a large serving bowl or serve directly from the skillet.
    Spoon the remaining chorizo into the center of the dip. Then, garnish with your favorite Mexican toppings, such as fresh cilantro and Pico de Gallo.
    Serve immediately with tortilla chips and enjoy!

Notes

  • Chorizo: I typically use ground chorizo sausage (versus links) because it saves on prep time and clean up. Plus, they cost the same at my store – so why not? However, you can absolutely use sausage links – just make sure you remove and discard the casing and break or chop the sausage up before starting the recipe.
  • Oil: The chorizo should have enough fat that you don’t need to add oil to the pan for sautéing. However, if your sausage is on the lean side, you may need to add a splash or two of oil to the pan to prevent it from sticking. You’ll need about 1 tablespoon of fat or oil – use your best judgement.
  • Pepper: If you prefer mild queso dip with very little spicy heat, make sure you remove and discard the seeds and ribs from the jalapeno peppers. On the other hand, you can substitute the jalapenos with 2-3 serrano peppers for a spicier dip. Or, use a poblano for a smoky, spicy flavor.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 428kcal    Carbohydrates: 8g    Protein: 21g    Fat: 35g    Saturated Fat: 18g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 7g    Cholesterol: 98mg    Sodium: 664mg    Potassium: 163mg    Fiber: 0.3g    Sugar: 4g    Vitamin A: 964IU    Vitamin C: 8mg    Calcium: 482mg    Iron: 1mg
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican, Tex-Mex

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