hatch chile queso with chorizo

hatch chile queso with chorizo

Before I moved to Texas, queso was not really a thing for me. Sure, I had come across it here and there but it’s not really that popular in San Diego. In Texas, EVERY RESTAURANT has queso on their menu even if they aren’t strictly Tex-Mex. Texans love their queso and demand it wherever they go. It has now become one of my favorite things and one of my favorite snacks when we’re watching Sunday football or just having a couple of friends over. It comes together extremely easily and is perfect for feeding a crowd. If you have never had hatch chilies, they’re amazing! Slightly spicy and smokey, these New Mexican chilies add a lot to any dish. If you can’t find them since the season is relatively short, you can use canned, diced green chilies. Trader Joe’s sells bag of chopped hatch chilies in the freezer section and whenever I come across it, I stock up because I love adding hatch chilies to just about anything!

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Yield: 3 cups

hatch chile queso with chorizo

prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:

Queso
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 4 oz cream cheese, softened to room temperature
  • 2 cups velveeta, cubed
  • 1/3 cup chopped hatch chilies (or canned green chilies)
  • 1 teaspoon chile powder
  • salt + pepper
  • 8 oz fresh chorizo
  • 1 avocado, diced
  • 1/2 jalapeño, sliced thin
  • cilantro leaves, for garnish
  • good tortilla chips
Pico de Gallo
  • 1 medium tomato, diced
  • 1/2 jalapeño, diced
  • 1/4 white onion, finely diced
  • juice of 3 limes
  • 3 tablespoons chopped cilantro
  • salt and pepper

instructions:

  1. In a small bowl, mix together pico de gallo ingredients and set aside. In a nonstick pan, cook the chorizo until crispy. Set aside. 
  2. In a medium saucepan, warm heavy cream and milk. Add the cream cheese and whisk until smooth. Add chile powder, salt and pepper, chopped chilies, and velveeta. Whisk until cheese is melted and smooth. 
  3. Transfer queso to serving dish and top with chorizo, pico de gallo, sliced jalapeno, avocado and more cilantro. Serve with chips.
Created using The Recipes Generator
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