Chorizo Queso with Caramelized Onions & Jalapeños

Chorizo Queso

a creamy, flavorful chorizo queso with caramelized onions & jalapeños

serves: 4-6



Chorizo Queso

Tortilla Chips


Chorizo Queso

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.

Tortilla Chips

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.