This easy cheesy Chorizo Queso makes a great appetizer
ground Chorizo sausage
Chinese Five Spice powder
shredded Monterey Jack cheese
shredded Mild Cheddar cheese
chopped tomato and chili peppers
Crumble and cook the Chorizo and Five Spice powder in a pan over medium heat until brown and a little crispy (7-8 minutes).
Drain the fat from the Chorizo. Even though fat is delicious, the oil will prevent the cheese sauce from incorporating. I used a sieve to get all the oil out. Set aside.
Shred your cheese. I used 1/2 Jack and 1/2 cheddar. You may want to use all Jack. My sauce was delicious, but a little grainy.
In a saucepan, bring a pint of heavy cream to a bubbling simmer. Add cream cheese and melt completely over low heat, stirring constantly.
Slowly mix in shredded cheese, one handful at a time, until completely incorporated.
Sprinkle 1/2 tsp of Xanthan Gum while whisking vigorously. Increase heat to medium, until it comes to a boil. Immediately turn off the heat.
Combine Chorizo and cheese sauce in the Chorizo pan. Add your salsa or tomato/chili combination, and stir. Add salt and pepper to taste. Serve with chicharrones (pork rinds) and enjoy
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