By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
312 cal · 45 min
Chorizo Queso
Recipe GLPR78b99602bc9397
A creamy, flavorful cheese dip loaded with seasoned chorizo, roasted green chiles, and fresh tomatoes. This warm dip combines melted sharp cheddar and cream cheese with evaporated milk for a silky texture. Perfect for entertaining, served warm with tortilla chips.
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Ingredients
2 tablespoons butter
7-8 ounces chorizo, casings removed
2 tablespoons cornstarch
1 (12-ounce) can evaporated milk
2 ounces cream cheese
8 ounces sharp cheddar cheese, freshly shredded
1 (4-ounce) can roasted green chiles, chopped
½ cup diced fresh tomatoes
½ teaspoon salt, plus more to taste
Directions
Heat a large skillet over high heat. Add the chorizo, breaking it apart with a spoon as it cooks. Cook for approximately 10 minutes, stirring frequently, until the meat is cooked through and the edges become crispy. Transfer the cooked chorizo to a plate and set aside.
While the chorizo is cooking, melt the butter in a medium saucepan over medium-high heat.
Whisk the cornstarch into the melted butter until fully combined. Continue cooking and stirring constantly for 1 minute to remove the raw starch taste.
Slowly whisk in the evaporated milk, stirring constantly until the mixture is smooth and free of lumps.
Add half of the shredded cheddar cheese, stirring until completely melted and incorporated. Then add the remaining cheddar cheese, stirring until fully melted.
Stir in the cream cheese until melted and smooth. Add the green chiles, diced tomatoes, and reserved cooked chorizo. Mix until everything is evenly distributed.
Taste the queso and season with salt as needed. Serve immediately with tortilla chips.
Comments
This is a straightforward dip that leverages ingredients stocked at any Charlotte-area grocer—chorizo, cream cheese, cheddar, and canned green chiles and tomatoes are all standard. The cost per serving is very low, likely under $1.50, since it's built on shelf-stable staples and cheese. The 45-minute time is honest for browning chorizo, melting cheese, and holding it warm, with no hidden prep work. The main drawback is that queso is a same-night dish; it hardens and separates on reheating, so leftovers don't translate to weeknight convenience, and it demands a slow cooker or warm burner to stay dippable during service.
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