Best Chorizo Queso Dip Recipes

CHORIZO QUESO DIP

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

CHORIZO-QUESO BEAN DIP

Steps:

• Microwave chopped Singles and milk in microwaveable bowl on HIGH 1 min. or until Singles pieces are completely melted and sauce is well blended, stirring every 30 sec.
• Spread beans onto bottom of pie plate; top with chorizo, cheese sauce and remaining ingredients.

CHORIZO MUSHROOM QUESO DIP

Steps:

• Preheat oven 375 degrees F
• Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping.

CHORIZO MUSHROOM QUESO DIP

Steps:

• Heat the EVOO in a small skillet over medium-high heat. Dice and brown the Spanish chorizo to render the fat, or remove the casing of fresh Mexican chorizo, then brown and crumble. Preheat the broiler. Add the mushroom caps to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer to a small casserole or baking dish, top with the cheese, and place under the broiler until bubbly, 1 to 2 minutes. Top with the scallions and serve with chips for dipping.

CHORIZO QUESO DIP

Steps:

• Heat large nonstick skillet over medium-high heat; add chorizo. Cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain; return to skillet.
• Add Velveeta and undrained tomatoes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion.
• Serve with chips, if desired.

CREAMY CHORIZO QUESO DIP

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO QUESO DIP

Steps:

• Saute chorizo and onion until chorizo is cooked. Add jalapeno, flour, beer, and cheese. Once cheese melts, add chopped cilantro. Broil until bubbly. Serve with tortilla chips.

CHORIZO QUESO DIP

Steps:

• 1. Brown chorizo in a skillet over medium heat. Break up into small pieces. Drain.
• 2. Put Rotel & cheese into a crockpot & add chorizo.
• 3. Cook on HIgh for approximately 40-45 minutes. stir to blend. Reduce to warm & serve with tortilla chips .