Creamy Queso with Chorizo

Gluten Free
Health score
5%
Creamy Queso with Chorizo
25 min.
8
456kcal

Suggestions


Indulge in the rich and savory flavors of our Creamy Queso with Chorizo, a dish that promises to elevate your next gathering or cozy dinner at home. This gluten-free delight is not only quick to prepare, taking just 25 minutes, but it also serves a generous eight portions, making it perfect for sharing with family and friends.

Imagine a velvety cheese dip, infused with the smoky heat of chipotle and the robust flavor of fresh chorizo, all coming together in a harmonious blend that will tantalize your taste buds. The combination of Monterey Jack, sharp cheddar, and creamy Velveeta creates a luscious texture that is simply irresistible. Topped with crumbled Cotija cheese, this queso is a feast for the senses, both visually and in flavor.

Whether you're hosting a game day party, a casual lunch, or a festive dinner, this creamy queso is sure to be the star of the show. Serve it alongside crispy tortilla chips, fresh veggies, or even drizzle it over tacos for an extra kick. With a caloric breakdown that balances protein, fat, and carbs, you can enjoy this indulgent treat without the guilt. Dive into this cheesy goodness and let every bite transport you to a world of flavor!

Ingredients

  • 0.8 teaspoon ancho chili powder 
  • tablespoons chipotles in adobo canned chopped
  • 0.8 teaspoon chipotle sauce 
  • ounces chorizo sausage cut fresh
  • 2.5 cups half and half 
  • 1.3 teaspoon kosher salt 
  • ounces monterrey jack cheese grated
  • ounces cotija cheese crumbled
  • ounces sharp cheddar cheese grated
  • tablespoon vegetable oil 
  • ounces velveeta cut into cubes

Equipment

  • frying pan
  • sauce pan

Directions

  1. Heat oil in a large skillet over medium-highheat.
  2. Add chorizo and cook, stirring andbreaking up with a spoon, until brownedand crisp, 8–10 minutes; set aside.
  3. Heat half-and-half and Velveeta in a largeheavy saucepan over medium heat, stirringoccasionally, until Velveeta is melted, 6–8minutes.
  4. Add Monterey Jack and cheddar;cook, stirring, until mixture is smooth.
  5. Mix inchipotle chiles, salt, and both chile powders.
  6. Transfer queso to a warm dish and topwith Cotija cheese and reserved chorizo.
  7. DO AHEAD: Queso (without toppings)can be made 2 days ahead. Cover and chill.

Nutrition Facts

Calories456kcal
Protein21.43%
Fat70.87%
Carbs7.7%

Properties

Glycemic Index
10.13
Glycemic Load
0.31
Inflammation Score
-6
Nutrition Score
13.493478381115%

Nutrients percent of daily need

Calories:456.06kcal
22.8%
Fat:35.99g
55.36%
Saturated Fat:21.11g
131.96%
Carbohydrates:8.8g
2.93%
Net Carbohydrates:8.23g
2.99%
Sugar:6.22g
6.91%
Cholesterol:113.26mg
37.75%
Sodium:1299.13mg
56.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.48g
48.96%
Calcium:695.63mg
69.56%
Phosphorus:642.3mg
64.23%
Vitamin B2:0.63mg
36.95%
Vitamin A:1241.01IU
24.82%
Selenium:15.66µg
22.37%
Zinc:3.1mg
20.7%
Vitamin B12:0.8µg
13.32%
Potassium:250.55mg
7.16%
Magnesium:24.51mg
6.13%
Vitamin B6:0.11mg
5.69%
Vitamin K:5.82µg
5.55%
Vitamin C:4.57mg
5.54%
Vitamin E:0.7mg
4.66%
Vitamin B5:0.47mg
4.65%
Iron:0.73mg
4.06%
Folate:15.65µg
3.91%
Vitamin B1:0.05mg
3.1%
Vitamin D:0.37µg
2.46%
Fiber:0.57g
2.29%
Copper:0.03mg
1.48%
Vitamin B3:0.22mg
1.08%
Source:Epicurious