The most delicious dip to kick off your Cinco de Mayo feast: chorizo queso with homemade tortilla chips! It’s a little spicy, extra cheesy, and full of smoky chorizo sausage. Top it with fresh cilantro, radishes, and jalapeños for an extra kick. Such an easy appetizer that everyone will love.
chorizo queso – the details
I could not be more excited to share chorizo queso with you today! It’s the perfect festive appetizer to make this Cinco de Mayo if you’ll be celebrating with a Mexican feast!
The recipe is simple and straightforward. I’d start with the tortilla chips first and fry those off so they’re ready to go. You’ll take corn tortillas, cut them into quarters, and then fry them until crispy. The key is to season them with salt immediately after they’re fried, when they’re nice and hot!
For the chorizo queso, you’ll start by browning some chorizo in a big pot. From there, you’ll cook off some red onions, garlic, and serrano peppers for a base of flavor. Some butter and flour go in next to thicken the queso, and then all that’s left is the milk and cheese.
I love using LOTS of cheese for an extra rich queso. The milk simmers quickly and then the cheese melts with just a few stirs. It all comes together really easily and goes straight from the pot to a serving dish.
Serve it with those crispy tortilla chips alongside and you’ve got yourself an incredibly flavorful dip!
If you’re looking for more cinco de mayo recipes, here are a few favorites:Print
Chorizo Queso with Homemade Tortilla Chips
a smoky, cheesy chorizo queso with homemade tortilla chips
- 1 package corn tortillas
- vegetable oil, as needed
- kosher salt, as needed
- olive oil, as needed
- 1 lb bulk chorizo
- 1 red onion, diced
- kosher salt, as needed
- 2 jalapeños, stemmed + minced (plus more for topping)
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ¾ cups whole milk
- 1 lb shredded Mexican blend cheese
- 1 tbsp cilantro leaves
- 1 radish, thinly sliced
- Cut the tortillas into quarters.
- Pour enough oil into a large skillet to come up about a ¼ of an inch. Heat the oil over medium heat.
- Once hot, work in batches to fry the tortillas until golden and crisp, a few minutes per side. Do not overcrowd the pan. Lower the heat to medium-low as needed so the tortillas don’t burn.
- Transfer the tortillas to a sheet pan lined with paper towels. Immediately season with salt while the chips are hot. Set aside.
- Heat a 5qt Dutch oven (or heavy-bottomed pot) over medium heat. Add enough olive oil to coat the bottom. When the oil is hot, add the chorizo. Use a wooden spoon to break up the chorizo into bite-sized pieces. Let the chorizo brown and cook through, about 5 minutes. Use a slotted spoon to transfer the chorizo to a plate, leaving the oil in the pot.
- Add the red onion to the oil. Season with a pinch of salt and sauté until caramelized, about 5 more minutes. Stir in the jalapeños and garlic. Cook for another couple of minutes.
- Add the butter and let melt. Stir in the flour until smooth. Add the milk and bring to a simmer. Reduce the heat to low and simmer for 2 minutes or so until thickened.
- Turn off the heat and stir in the cheese until smooth. Stir in the chorizo and let heat through. Season with salt to taste.
- Pour the queso into a serving dish and top with the cilantro, radish, and jalapeños. Serve with the homemade tortilla chips alongside.