Chorizo Queso
This easy cheesy Chorizo Queso makes a great appetizer
Servings Prep Time
5servings 5minutes
Cook Time
20minutes
Servings Prep Time
5servings 5minutes
Cook Time
20minutes
Instructions
  1. Crumble and cook the Chorizo and Five Spice powder in a pan over medium heat until brown and a little crispy (7-8 minutes).
  2. 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.
  3. 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.
  4. In a saucepan, bring a pint of heavy cream to a bubbling simmer. Add cream cheese and melt completely over low heat, stirring constantly.
  5. Slowly mix in shredded cheese, one handful at a time, until completely incorporated.
  6. 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.
  7. 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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