The most delicious dip for festive fall nights with a TON of flavor: chorizo queso with caramelized onions & jalapeños.
I could not be more excited to share chorizo queso with you today! After SO many requests on Instagram for the recipe, this one is definitely long overdue. I actually planned to get this recipe out before Halloween, but life happens and here we are.
I did, however, enjoy this on Halloween as it is the most delicious fall dip you could ever ask for. Creamy, cheese-y, full of spicy chorizo and jalapeño flavor. As I like to call it, it’s the perfect “cold-weather” food, which has definitely been a theme around here lately (perfect example: this drool-worthy pasta).
So, let’s get straight to it! I hope you absolutely love this chorizo queso. It’s simple and straightforward, but as always, leave a comment if you have any questions at all.
- olive oil, as needed
- 1 lb raw chorizo
- 1 red onion, thinly sliced
- kosher salt, as needed
- 2 jalapeños, stemmed and finely diced
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- ½ lb sharp cheddar cheese, shredded
- ½ lb fontina cheese, shredded
- sliced jalapeños, for garnish
- cilantro leaves, for garnish
- 1 package corn tortillas
- vegetable oil, as needed
- kosher salt, as needed
- 1. Heat a heavy-bottom pot over medium heat. Add enough olive oil to just coat the bottom of the pan. When the oil is hot, add the raw chorizo. Use a wooden spoon to break up the chorizo into bite-sized pieces. Let the chorizo brown and cook through, stirring often. Use a slotted spoon to transfer the chorizo to a plate, leaving the oil in the pot.
- 2. Add the sliced red onions to the oil. Season with a pinch of salt and let sauté until soft and caramelized. Stir in the jalapeños and garlic. Cook for another couple of minutes. Transfer the red onion mixture to a plate.
- 3. Add the butter to the pot. Let melt and come to a bubble. Whisk in the flour until smooth, creating a “roux”. Lower the heat to low and let the roux cook until slightly nutty, about 2-3 minutes, whisking continuously.
- 4. Whisk in the milk. Allow the mixture to simmer and thicken over low heat for a couple of minutes, whisking continuously. Once thickened, turn the heat off.
- 5. Whisk in the cheddar and fontina cheeses until smooth. Stir in the reserved red onion mixture and ¾ of the chorizo.
- 6. Pour the queso into a serving dish and top with the remaining chorizo, jalapeños, and cilantro leaves. Serve with tortilla chips on the side.
- 1. Cut the tortillas into quarters.
- 2. Pour enough oil into a large, heavy-bottom sauté pan or pot to come up about ½ of an inch. Heat the oil over medium to medium-low heat.
- 3. Once hot, work in batches to fry the tortillas on both sides until golden and crisp. Do not overcrowd the pan.
- 4. Transfer the tortillas to a sheet pan lined with paper towels. Immediately season with salt while the chips are hot.