Ingredients

The following ingredients have 12 Servings
  • 8 oz. (uncooked) chorizo sausage (casings removed )
  • 1/4 c. chopped white onion
  • 2 jalapeno peppers (seeds removed, and minced)
  • 12 oz. white American cheese (sliced or shredded)
  • 4 oz. Monterrey jack cheese (shredded)
  • 1/2 c. half-and-half or milk (more as needed)
  • 1 chopped Roma tomato
  • 1/2 bunch cilantro (finely chopped)

Instruction

  • In a medium saucepan set over medium heat, sauté chorizo, breaking up into small pieces until cooked throughout. Use a slotted spoon to transfer chorizo to a bowl. Cover to keep warm and set aside.
  • Pour out grease from pan but do not wipe clean. Over medium heat, sauté onions and jalapenos until onions are translucent, about 5 minutes. Add both cheeses and 1/2 c. of cream or milk. Stir frequently until cheese is almost melted. Add tomato and cilantro.
  • Continue stirring, adding additional cream or milk an ounce or two at a time until you've reached desired consistency.
  • Transfer queso into a serving bowl or slow cooker and top with chorizo. Serve hot.