First of all, queso is lyfe #wordsofwisdom. While that pretty much sums up just about everything for me, I can blab about queso probably forever… And ever. So of course when the sous chef and I order Mexican food, I naturally order an inappropriate amount of queso, and you know, my side order is basically the entree [which I never eat, because I’m too busy drowning in queso]. Because that’s just how I roll — and literally, if I ate as much Mexican as I wanted, I could only roll… and no longer walk.
The sous chef is a huge Steelers football fan [he’ll proceed to claim that I, too, am a Steelers fan — but trust me, I married into it], and it will come as little surprise that my favorite thing about football is making game day food. Some [read: the sous chef] may say that I get a bit overly excited for it [hi babe, you love game day food… xoxo], but let’s be serious: what is NOT to love about queso! And needless to say this is a *perfect* game day recipe for a crowd [or just yourself #noshame]; it’s actually pretty perfect for breakfastlunchdinneranddessert any time. Like, literally, I will gobble this down for breakfast on the 4th of July. Or cinco de mayo. A wee bit more appropriate, if your into that kind of thing.
And while I love all queso, this queso recipe is near and dear to my heart [and tummy, of course]. It’s packed with crispy pan-fried chorizo [casually begins drooling…] THEN, there’s the jalapeno, smoky chipotle peppers, fresh tomato, green chiles.. and oh! oh! CHEESE. Gooey, melty, savory CHEESE. Three cheeses, to be exact. Need I say more? Okay, okay one last word: Margaritas! Duh.
Pro tip: while Tostitos are great, we recommend dunking Fritos’ crunchy, yummy corn chips in this hearty queso *AMEN* [I know, I know, false advertising in the picture]!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 3 links chorizo
- 1 large shallot minced
- 3 cloves garlic minced
- 1 jalapeno minced
- 1 chipotle pepper minced
- 1 tablespoon adobo sauce
- 1 tablespoon flour
- 1 1/4 cup half and half
- 8 oz. extra sharp cheddar cheese
- 8 oz. pepper jack cheese
- 4 oz. cream cheese
- 2 roma tomatoes seeds removed, chopped
- 1 4 oz. can fire-roasted green chiles drained
- 2 tablespoons cilantro chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- tortilla chips (or Fritos!) for serving
Ingredients
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- In a medium pan, add chorizo links and cook, stirring and breaking the chorizo into small pieces, until browned, 6-8 minutes. Remove from heat and set aside.
- In the same pan, add the shallots, garlic, jalapeno pepper, chipotle pepper and adobo sauce. Saute for 3-4 minutes. Add the flour to the pan, and continue to cook for an additional minute.
- Slowly whisk in the half and half. Let simmer for 1-2 minutes. Add the cheddar cheese, pepper jack cheese, and cream cheese, stirring until melted.
- Return the chorizo to the pan, followed by the roma tomatoes, green chiles, cilantro, ground cumin, smoked paprika, chili powder, garlic salt, and pepper. Mix well.
- Serve hot with tortilla chips (or Fritos)! Enjoy!
Our drink of choice: Margaritas! No vino today, my friends. Cheers!
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