Creamy Queso with Chorizo

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

Servings: 8

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INGREDIENTS

• 1 tablespoon vegetable oil
• 6 oz. fresh chorizo, casings removed
• 2½ cups half-and-half
• 8 oz. Velveeta cheese, cut into cubes
• 8 oz. Monterey Jack cheese, grated
• 8 oz. sharp cheddar, grated
• 2 tablespoons chopped canned chipotle chiles in adobo
• 1¼ teaspoon kosher salt
• ¾ teaspoon ancho chile powder
• ¾ teaspoon chipotle chile powder
• 2 oz. crumbled Cotija cheese or queso fresco

Nutritional Information

Calories (kcal) 650 Fat (g) 56 Saturated Fat (g) 32 Cholesterol (mg) 180 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 29 Sodium (mg) 1650

PREPARATION

View Step-by-Step Directions

• Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
• Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
• Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
• DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.