Queso dip spiced up with chorizo sausage, chipotles, and green chilies in a creamy 3-cheese sauce. So much good stuff going on, this is not your average queso dip!
Spicy, meaty, cheesy. Definitely not for lightweights!
I don’t know about you, but of all of the quintessential “football foods” queso is my favorite. I think it’s pretty well know that I love cheese. Just search my site and you’ll see.
This queso dip is over the top. Hubby loved it so much that he texted one of his buddies to give him a heads up. We couldn’t stop eating it!
And what’s not to love here? Spicy chorizo sausage, 3 kinds of cheese, and Rotel with chipotle chilies.
You know this stuff right? Diced tomatoes with green chilies. Now it comes with chipotles added in.
Has this always been a thing? And if so, how did I not know?
Anyway…
Start by browning the chorizo in a large non-stick skillet. Seriously…don’t try this in an iron skillet. You want it to look about like taco meat. Drain it and return it to the pan.
When it’s cooked through, add the undrained Rotel.
Then the cheeses and milk.
Stir it occasionally until the cheeses are all melted and gooey, then stir in the green onions.
Serve it with some extra green onions and tortilla chips. I like the scoopy kind so I can get a nice big bite.
Ingredients:
- 8 ounces uncooked chorizo pork sausage
- 1 (16 ounce) package Velveeta, cubed
- 1 cup shredded colby jack cheese
- 1 (10 ounce) can Rotel with chipotles, undrained
- 1/4 cup milk
- 2 tablespoons sliced green onions (plus more for garnish)
Directions:
In a large non-stick skillet over medium high heat, stirring occasionally, cook chorizo until browned no longer pink; about 5-7 minutes. Drain and return to pan.
Reduce heat to medium. Add Rotel, cheeses, and milk. Stir to combine. Cook, stirring occasionally until cheeses are melted. Stir in green onions. Serve with tortilla chips and extra green onions.
