Thick ’n’ Spicy Chorizo Queso Dip

The name says it all. This recipe’s thick and it’s spicy and it’s topped with delicious Chorizo. It’s gonna be a hit. I’ve even melted the leftovers (doubtful there will be any, honestly) into Chili. 

If you’re throwing a larger party, double the recipe.

• 1 Long Chorizo Sausage (about 1/4 Lb)

• 1/4 Vidalia Onion minced &

• 1/4 Vidalia Onion minced

• 1 Jalapeño minced &

• 1 Jalapeño minced

• 1 Fresno Pepper minced

• 2 Tbs Butter &

• 2 Tbs Butter

• 1/8 Tsp Cumin &

• 1/8 Tsp Cumin

• 1/8 Tsp Salt

• 1/2 Cup Heavy Cream

• 1/4 Lb American Cheese chopped (about 5 slices)

• 1/3 Cup Pepperjack Cheese

• Sprinkles GF Flour

• 1/8 Tsp Ancho Chili Powder

• 1/8 Tsp Cayenne Pepper

• Spices

1. In a medium skillet melt the first of the 2 Tbs of Butter over medium heat before throwing in the first of the Onion and the Jalapeño and the squeezed out Chorizo Sausage. Make sure to break up all the clumps before throwing in the Cumin, Salt, and whatever other Spices you desire. Now get it all good and cooked while stirring. Once it’s done, pour it into a bowl and cover with some foil to keep warm.

2. In the same skillet melt the second of the 2 Tbs of Butter and repeat with the remaining Onions, Jalapeños, and the Fresno. After a few minutes sprinkle the GF Flour on top of the goods as well as whatever other Spices you desire and stir it well.

3. It’s now time for the dairy; add the Heavy Cream, bring it to a simmer, and then add all the delicious Cheeses. All of ‘em. Slowly stir this concoction until it resembles a Queso and take it off the heat.

4. Pour that goodness into a serving dish or a bowl and top it with the cooked Chorizo, Pepper, Onion mixture and try not to eat it all yourself.