This creamy and meaty recipe for Chili Con Queso is the definition of delicious party fare and game day grub. Featuring REAL ingredients, such as spicy chorizo, flavorful Tex-Mex seasonings, and not one but TWO types of melty cheeses - and NO processed Velveeta - you’ll love this restaurant-style chorizo cheese dip! Just 15 minutes of hands-on-prep and one skillet needed for this queso recipe.
Cook chorizo: Place a large skillet over medium heat. Add the chorizo and season with ¼ teaspoon of each – cumin and paprika. 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 veggies: Use a paper towel to blot all but 1 tablespoon of fat from the pan; or add oil if needed. 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. 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 to a gently simmer, whisking continuously, reducing heat as necessary to prevent the mixture from boiling. 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.
Garnish and serve: Transfer chili con queso 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
Sausage: 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.
Nutritional information is an approximation based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.