Ingredients
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3 Roma tomatoes
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1 (4 oz.) Chourico sausage link
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4 oz. mild green chiles
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1 tbsp. cornstarch or flour
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4 oz. pimentos
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1/4 cup whole milk
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1 small onion
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1 1/2 cups grated Colby Jack cheese
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4 cups grated cheddar cheese
Directions
- To start your queso, begin by prepping your ingredients. The cheeses need to be grated, chiles diced, pimentos sliced, tomatoes diced, onion chopped, and the casing removed from the chorizo before chopping or crumbling the sausage.
- Place your onions and chourico in a pan and begin to cook. Remove from the pan after 5-6 minutes when the onions are soft. Wipe the pan out with a paper towel and return it to the stove on low.
- Meanwhile, toss both cheeses with the cornstarch.
- Add the cheeses to the pan and pour in the milk. Heat the cheese and milk mixture over low heat and stir occasionally for about 15 minutes. Your mixture should be nicely blended after 15 minutes and have a smooth texture.
- Add the chiles and pimentos to the cheese mixture. Stir to combine.
- Add the chourico and onions. Stir to combine.
- Transfer to a bowl to serve right away. If you're preparing the queso ahead of time, transfer your queso to a slow cooker, set on low. Alternatively, you can keep the cheese in the pan simmering for up to 1 hour, stirring occasionally.
- Garnish with tomatoes for a pop of color!
Recipe Note
Butcher’s Recommendation:
Monterey jack cheese, sharp cheddar, or mild cheddar are also great options.
Serving Suggestions:
Serve with your favorite tortilla chips, such as these blue corn tortilla chips. Other delicious items to dip: carrots, celery, radishes, jicama, and pretzels!
