Ingredients
Equipment
Method
Brown the chorizo
- In a skillet over medium heat, cook chorizo until browned, about 3-4 minutes, stirring occasionally until you see deep golden edges and rendered fat.
- Add minced garlic and cook for 30 seconds until fragrant, keeping it moving so it doesn’t brown too much.
Melt into a smooth queso
- Reduce heat to low and add both cheeses, heavy cream, milk, green chiles, and cumin, then stir constantly until the mixture looks fully melted and glossy.
- Continue stirring on low heat until smooth and creamy, then season with salt and pepper to taste, keeping the texture uniform with no visible cheese clumps.
Serve
- Transfer the queso to a serving dish and keep warm on a warming tray until bubbling at the edges.
- Serve immediately with warm tortilla chips for dipping.
Notes
Pro tip: keep the heat on low once the cheeses go in and stir constantly for the smooth, creamy texture (high heat can cause grainy separation). Store covered in the refrigerator up to 3 days; rewarm gently on the stove over low heat with a splash of milk to loosen if needed. Freezing isn’t recommended for best texture. For a lighter option, use evaporated skim milk instead of whole milk, and reduce heavy cream by half (stir well and keep the heat low).