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Creamy Queso with Chorizo

Source of Recipe

Bon App�tit, February 2014


Recipe Introduction

"In defense of Velveeta: It might be lowbrow, but its texture is supreme."

Recipe Link: https://tinyurl.com/creamyqueso

List of Ingredients

◦ 1 tablespoon vegetable oil
◦ 6 ounces fresh chorizo, casings removed
◦ 2 � cups half-and-half
◦ 8 ounces Velveeta cheese, cut into cubes
◦ 8 ounces Monterey Jack cheese, grated
◦ 8 ounces sharp cheddar, grated
◦ 2 tablespoons chopped canned chipotle chiles in adobo
◦ 1 � teaspoons kosher salt
◦ � teaspoon ancho chile powder
◦ � teaspoon chipotle chile powder
◦ 2 ounces crumbled Cotija cheese or queso fresco


Recipe

Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8 to 10 minutes; set aside.

Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6 to 8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders. Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.

Makes 8 servings






❧ Do Ahead:
Queso (without toppings) can be made 2 days ahead. Cover and chill.