a creamy, flavorful chorizo queso with caramelized onions & jalapeños
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.