Chorizo Queso with Caramelized Onions & Jalapeños

The most delicious dip for festive fall nights with a TON of flavor: chorizo queso with caramelized onions & jalapeños.

Chorizo Queso

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.


Chorizo Queso with Caramelized Onions & Jalapeños

Chorizo Queso

a creamy, flavorful chorizo queso with caramelized onions & jalapeños

serves: 4-6

  • Author:Kayla Howey



Chorizo Queso

  • 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

Tortilla Chips

  • 1 package corn tortillas
  • vegetable oil, as needed
  • kosher salt, as needed


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.

Chorizo Queso

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