Baked Queso with Chorizo
12 servings
25 minutes
45 minutes
280
Appetizers
Culinary Genie
A splurge for sure, but this queso is worth it! Creamy with a kick and oh, so good!
Ingredients
- 2 tablespoons butter
- ½ cup chopped onion
- 1 poblano chile pepper, chopped
- 1 tablespoon Fajita Seasoning Blend, divided
- ½ teaspoon sea salt, divided, optional
- 2 tablespoons all-purpose flour or white rice flour
- 2 cups whole milk, warmed
- 1 (8 ounce) package cream cheese, cubed
- 2 cups shredded 4 cheese Mexican blend, divided
- ½ cup pico de gallo, drained
- 8 ounces ground chorizo sausage
- Tortilla chips
Directions
Preheat oven to 400°F. In medium skillet, heat butter over medium-high heat. Add onions, pepper, 1 teaspoon Fajita Seasoning Blend and ¼ teaspoon salt, if desired. Sauté until softened, about 5-6 minutes.
Stir in flour; cook 1 minute. Whisk in milk; bring to a simmer, whisking constantly. Stir in cream cheese, 1 cup shredded cheese, remaining 2 teaspoons Fajita Seasoning Blend and ¼ teaspoon sea salt, if desired. Cook until smooth, stirring frequently.
Remove from heat. Stir in pico de gallo. Transfer to a greased cast-iron skillet or 2-quart serving dish. Set aside.
In large skillet over medium-high heat, cook and crumble chorizo until no longer pink, about 6-8 minutes. Drain on clean paper towels. Sprinkle crumbles over queso in skillet. Top with remaining 1 cup shredded cheese.
Bake 20 minutes or until bubbly and cheese on top is melted and nicely browned. Serve warm with chips.