UPDATED April 21, 2018
I used to frequent a local Mexican restaurant that served a Chorizo Queso Fundido that was to die for. This is a low-carb version of Chorizo Queso with home-made cheese sauce. Oh yeah!
This easy cheesy Chorizo Queso makes a great appetizer
There was a certain spice in the Chorizo (at this Mexican restaurant) that I could never nail down. Turns out I was purchasing the wrong kind of Chorizo. Once I found the Hatfield ground Chorizo at the grocery store it was on! I realized that the mystery spice was also in Chinese Five Spice Powder! This was a welcome revelation, because I had that in my spice cabinet! Even though the flavor profile fit, I’m still not quite sure because the ingredients of Hatfield Chorizo only allude to “spice.” Still, I’m convinced that Five Spice powder (or a component of it) is what makes it so good!
The idea is simple: Cook the chorizo like you would ground beef, drain it, add a home-made cheese sauce, add chopped tomato and chili peppers (or salsa in a pinch), mix it up and serve with pork rinds. It’s awesome.
The key to good cheese sauce is using sodium citrate as an emulsifier for the cheese. Just a little of this magic stuff and a little water turns melted cheese into ooey-gooey-luscious cheese sauce!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1/2 lb ground Chorizo sausage
- 1/2 cup water
- 1 tsp Sodium citrate
- 8 oz shredded Monterey Jack cheese
- 8 oz shredded Mild Cheddar cheese
- 1/4 cup chopped tomato and chili peppers (or salsa)
Ingredients
|
|
- Crumble and cook the chorizo in a pan over medium heat until brown and a little crispy (7-8 minutes).
- Shred your cheese. I used 1/2 Jack and 1/2 mild cheddar.
- In a saucepan, bring water and sodium citrate to a boil. Slowly mix in shredded cheese, one handful at a time, until completely incorporated. Turn heat down to low. Continue to stir over low heat until the sauce becomes thick and velvety.
- 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
