Chorizo Queso Blanco

Ingredients

• 1 tablespoon butter

• 1 small yellow onion, diced

• 5 cloves of garlic, minced

• 1 can of green chilis, drained

• 1 cup of milk

• 1 cup of heavy cream

• 1 pound of white American cheese, cubed (ask your deli counter, they’ll cut it into slabs!")

• 4 cups of Monterey Jack cheese, grated

• 8 oz of Mexican Chorizo

• 1/2 tbsp of granulated garlic

• 1/2 tbsp of onion powder

• 1/2 tsp of cumin

• 1 tsp of cayenne pepper

• Kosher salt to taste

• Tortilla chips

• Garnish:

  • tomatoes, diced

  • red onion, diced

  • scallions, sliced

  • cilantro, whole leaves

Directions (Recipe Adapted from Food52)

1. Remove chorizo links from their casings, and crumble them into a pan set to medium-high heat. Cook until the chorizo is crisp, brown and crumbly, and set aside. We place ours on a few paper towels to remove some of the grease.

2. In a skillet or saucepan over medium heat, melt the butter, then sauté the onions until translucent, about 8-10 minutes. 

3. Add the minced garlic to the saucepan and green chilis, and cook until it’s fragrant. If you add the garlic too soon, it will burn, so be sure to add it after the onions are mostly cooked…yes, it matters.

4. Add the milk and cream to the saucepan. When the dairy is warm, add the American cheese cubes and stir to melt. Then add the Monterey Jack. 

5. Once fully melted, add the granulated garlic, onion powder, cumin and cayenne pepper.

6. Add kosher salt to taste, and serve hot with the crumbled chorizo on top and tortilla chips on the side. We garnished ours with diced tomatoes, red onions, cilantro and scallions!