SPICY CAMPFIRE QUESO RECIPE BY TASTY
Katie goes camping with her husband and brings this delicious and spicy queso to enjoy as an appetizer while they make their dinner. If you don't like spice, omit the jalapeño and use cheddar cheese cheese instead of pepper Jack. If making while camping, cook the chorizo ahead of time and store in a cooler until ready to assemble.
Provided by Katie Aubin
Categories Snacks
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat a small skillet over medium-high heat. Add the chorizo and cook until browned and the fat has rendered, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- Wipe out the skillet and return to medium heat. Add the Velveeta and pepper Jack cheeses, chorizo, diced jalapeño, and pico de gallo. Cook until the cheese is melted, about 3 minutes. Remove from the heat and stir until evenly combined.
- Garnish with the sliced jalapeño and cilantro. Serve with tortilla chips and/or vegetables.
- Enjoy!
Nutrition Facts : Calories 835 calories, Carbohydrate 8 grams, Fat 66 grams, Fiber 0 grams, Protein 49 grams, Sugar 2 grams
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