chorizo queso dip

Spicy Spanish sausage gives this Chorizo Queso Dip a gutsy flavor profile that raises it to the next level of YUMMY goodness!

You’ll find the recipe card for Chorizo Queso Dip at the bottom of this post.  But first, if you’re throwing a party for the BIG GAME this season, you’ll definitely want to check out my Super Bowl Party Ideas and Printables!



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chorizo queso dip

Chorizo Queso Dip

Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Spanish chorizo gives this queso dip a gutsy flavor profile that raises it to the next level of YUMMY goodness!


  • Poblano pepper, rubbed with canola oil
  • 9 oz. pork or beef chorizo sausage in casing
  • 3 Tbs. unsalted butter
  • 3 Tbs. AP flour
  • Salt and fresh ground pepper to taste
  • 2 cups whole milk
  • 1 cup half-and-half
  • 6 oz. monterey jack cheese, grated
  • 4 oz. extra sharp cheddar cheese, grated


  1. Preheat broiler on high. Place oiled poblano pepper on a foiled- lined rimmed baking sheet. Heat under the broiler, turning until all sides are blistered and browned.
  2. Remove and place inside a plastic storage bag to steam for 10 minutes. Remove the skin and seeds, then dice. Hold.
  3. Take the chorizo from the casing. Cook in a small skillet until cooked through, about 5 minutes. Drain well on paper towels.
  4. Meanwhile, melt the butter in a medium saucepan over medium heat. Add flour and whisk until smooth. Continue cooking and stirring for two more minutes. Season with salt and pepper.
  5. Heat the creams in microwave until warmed. Slowly whisk in the warm cream mixture over medium heat. Whisk occasionally until the mixture starts to thicken. Cook while whisking until it reaches a low simmer.
  6. Reduce the heat to medium-low and continue whisking, adding the cheeses in batches. Allow the cheese to melt before adding more.
  7. Add the diced chilies and chorizo, stirring well to combine.
  8. Cook for 2 more minutes, or until heated through.
  9. Serve with your favorite tortilla chips!
Nutrition Information
Yield 60 Serving Size 1
Amount Per Serving Calories 49Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 53mgCarbohydrates 1gFiber 0gSugar 1gProtein 3g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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