Creamy Queso with Chorizo

Ingredients

• 0.8 teaspoon ancho chile powder 
• 2 tablespoons chipotle chiles in adobo canned chopped
• 0.8 teaspoon chipotle chile powder 
• 6 ounces chorizo fresh
• 2.5 cups half-and-half 
• 1.3 teaspoon kosher salt 
• 8 ounces monterrey jack cheese grated
• 2 ounces queso fresco crumbled
• 8 ounces sharp cheddar grated
• 1 tablespoon vegetable oil 
• 8 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.