I am so excited to share this ooey, gooey melty, restaurant-style Chorizo Queso Dip recipe with you. I added delicious chorizo for some spice and zing! If you love cheese dips, this white queso is the ultimate for chip dipping! Even better, it is ready in just 20 minutes!
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Chorizo dip is one of our favorite appetizers to serve in the fall. Nothing makes getting together with friends better than serving up this cheesy appetizer. I have made this white queso dip recipe for years…it never goes out of style; you can serve it for any occasion, from a game day gathering to a fancy holiday party! This dip is perfect for Cinco de Mayo or anytime!
This thick and creamy dip is stuffed with chorizo, fresh tomatoes, and scallions. Mexican cheese is made for melting!
This creamy dip brings back memories from when we lived in Austin. There was a cute little restaurant called Chuy’s. It had a very eclectic style, and they were known for their stuffed queso. If you love appetizers, check out my other gluten free appetizer recipes!
If you love dipping chips, try my 5-minute salsa recipe!
Allergen Information:
This queso with chorizo recipe is gluten-free, soy-free, egg-free, and nut-free. There is no dairy-free version due to the type of cheese used.
What is typically in a queso dip?
- A meltable cheese or a combination of cheeses
- Chiles (canned or freshly roasted.)
- Onion
- Jalapeños if you like a kick of spice
- Some include salsa, though I have not tried this.
The first thing I use to make queso is my favorite melting cheese, Manchego. This cheese has an almost nutty, earthy flavor that works beautifully with the deep spice of chorizo. Cacique® uses fresh milk free of rBST, so you can feel good serving it to your family and friends.
Are you ready to try this easy recipe? Grab some tortilla chips, because you’ll want to dip them into this restaurant-style queso as soon as it’s ready!
How To Make Chorizo Queso Dip:
Step 1: Gather your ingredients. I have Cacique® Manchego, beef chorizo, and some fire-roasted green chiles. Cacique cheeses and sausages are all gluten free!
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Step 2: Slice the queso blanco on a cutting board and add it to a saucepan. This cheese is soft and really easy to cut into cubes. It is easy to make queso without Velveeta when you are using Mexican cheeses like the ones from Cacique!
Step 3: Add the cheese, heavy cream, butter, and green chiles to a saucepan. Cook on low heat for 10 minutes. For best results, stir it often so the cheeses don’t stick to the bottom of the pot. Add salt and pepper and stir this in.
Step 4: Add the chorizo and scallions to a skillet. Cook over medium heat for 10 minutes until the chorizo is cooked. Use a wooden spoon to break up the chorizo into small pieces as it cooks.
This brand of chorizo gets creamy as it cooks. That creaminess blends beautifully into the melted cheeses!
Step 5: Pour the queso fundido into a bowl and spoon the cooked chorizo on top. Add chopped cherry tomatoes and scallions. You can vary this recipe by adding cooked vegetables to the chorizo.
Storage:
You can store this white queso in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing this recipe because the cheese doesn’t quite reheat as well.
Frequently Asked Questions:
You can use any cheese that melts smoothly. Cheddar cheese, queso fresco, and Oaxaca cheese are also good.
The best way to keep queso creamy is to keep it warm. It will harden as it cools.
The best way to thin the queso is with more liquid. Add a tiny bit until the queso is your desired thickness.
This queso will keep up to 3 days in an air-tight container or up to 4 months in the freezer.
You can substitute chili or make your own with ground pork or beef seasoned with taco seasoning.
The best way to reheat this dip quickly is to use the microwave. I put the queso into a microwave-safe bowl and microwave it for 30 seconds. I then stir and repeat with 20-second intervals until it is hot. Be sure to stir it frequently so it doesn’t burn.
More Gluten Free Appetizers:
- Gluten Free Stuffed Mushrooms
- Hot Cream Cheese Dip with Scallions
- Two Ingredient Bean Dip
- Smoked Queso
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Homemade Chorizo Queso
Ingredients
- 10 ounces manchego cheese * see note
- 3 tablespoons roasted green chiles
- ⅓ cup heavy cream
- 2 tablespoons butter
- ½ teaspoon salt
- 9 ounces beef chorizo * see note
- ¼ cup chopped tomato
- ¼ cup chopped scallions
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Instructions
- Take a medium-sized saucepan and add cubed cheese, butter, cream, chiles, and salt. Cook on low heat until the cheese is melted.
- In a frying pan, add raw chorizo and half the scallions. Cook over medium heat until the chorizo is done.
- Pour the cheese into a bowl. Add the chorizo mixture in the middle of the melted cheese. Top with chopped tomatoes and the remaining scallions.
Notes
- You can stuff this white queso cheese dip with all sorts of delicious things. You can add grilled vegetables, chili, and even bacon.
- If you can’t find chorizo, you can use chili or taco meat!
- If you can’t find manchego cheese, try cheddar, oaxaca, queso blanco, Monterey Jack, and Velveeta.
- This queso will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- To prevent your queso from thickening, keep it warm. The cheese will begin to harden as it cools.
- If you need to thin your queso dip, add a little bit of liquid and stir. Repeat until you have your desired consistency.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I tried making this and it turned in a giant lump of cheese. It never turned into a dip. I had a combo of Monterrey Jack, cheddar, and manchego cheese with Jalepenos, and I added diced tomatoes.
Hi Angelique, I am happy to troubleshoot. Can you please tell me what brand of cheese you used? I didn’t use the other cheeses in my recipe as it was a post specific to one type of cheese.
When you listed substitutes for cheese you said “and” does that mean the substitution will be the combination of all those or one of those?
One or all is fine Maria. Enjoy 🙂
I tried making this and my cheese turned into one big lump 🙁
Hi Amanda, I am sorry that happened. Can you please tell me what ingredients you used as I listed vs substituting other things. Also, which cheese did you use? That will help me troubleshoot for you.