Not much sounds better than a creamy, spicy, cheesy dip on top of a salty chip, and I can tell you not much tastes better either. I can’t even get this dip off of the stove before people start dipping chips into the bubbling cheesy dip right in the pan. In fact, I like to serve this right in a cast iron skillet, reheating if it lasts that long, and getting it right back out to the party. I use three different peppers (kinda) in this dip. I say kinda because I use a jalepeno for that up front spice, then I use a pepper from a can of chipotle in adobo which is also a jalepeno but its been smoked and then packed in a tangy spicy sauce. I also use a poblano pepper, and while it isn’t a very spicy pepper I just love the flavor of it. Add to those peppers a little chorizo for another type of spice and smokiness and it’s a killer dip! I can get this dip put together in under a half hour and it can be made ahead and reheated. I love anything I can make ahead for a party and this dip fits the bill.
I start by getting my veggies prepped. I try and keep everything small so that hopefully all of the flavors get onto the chip and you achieve the perfect bite. I add a little onion and garlic to my peppers for some extra flavor.
I dice (cut up into small pieces) the onion and garlic and get those into the pan with a little salt while I work on my two peppers. I remove the seeds from the peppers and dice them up. The house is starting to smell good already!
I get my peppers in there, then I get a pepper out of the can of chipotle in adobo and dice that also. I tried to take a picture of this for you but it was so blurry I just couldn’t post it; I will continue to work on my photography skills. I get that into the pan, and then start working on my chorizo. I start by peeling the skin off. I am using cured chorizo here, not raw chorizo. If you have never had chorizo it’s sort of like the Spanish version of pepperoni.
I chop that up pretty small as well and get that added into the pan.
I let all of that cook together for a minute or two before I add a little bit of flour (it helps to thicken the end product). I cook the flour for a couple of minutes and then slowly start to add milk.
I pour it in little by little stirring as I go. Eventually I have thick creamy deliciousness in my pan. Next I add a little bit of the adobo sauce from the can of chipotle in adobo. I stir that in and give it a little taste to see if it needs any more salt.
I let that sit on a low heat for a couple minutes while I shred some monteray jack cheese. Once shredded I add that cheese and then I add a little Chihuahua cheese. 
If you can’t get your hands on Chihuahua cheese you can substitute a little mild cheddar cheese. As soon as the cheese is stirred in and melted you are good to go!
Queso with Chorizo
An easy dip that is spicy and cheesy and delicious.
Ingredients
- 2 Tbsp Butter
- 1 Clove Garlic
- ½ Onion
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 1 Pepper from a can of Chipotle in Adobo
- 1 Tbsp Sauce from can of Chipotle in Adobo
- ½ Cup of diced spanish chorizo (dried cured, not raw)
- 2 Tbsp Flour
- 2 Cups Milk
- 2 Cups Monteray Jack Cheese, shredded
- 1 Cup Chihuahua Cheese or Cheddar Cheese
Directions
- Melt butter over a medium heat in a good size skillet. Dice up onion and garlic and add to butter with a pinch of salt.
- While that is sauteing, dice up the poblano and jalepeno peppers. Add those to the pan.
- Pull a pepper out of the chipotle in adobo can and dice that and add it to the pan.
- Add your diced chorizo to the pan and saute all of that together for two minutes.
- Add flour to the pan and cook for two minutes.
- Add milk a little at a time stirring in slowly. As it incorporates add more milk. Stir in the liquid from the can of Chipotle in Adobo.
- Turn heat down to medium low. Stir in the monteray jack cheese until it is all melted then add in Chihuahua cheese. Salt and pepper to taste.
Feeding Insanity 