There’s queso, and then there’s roasted tomatillo chorizo queso. Which is the queso of all quesos.
We had quite the week last week. My husband and I found mold and mushrooms in our rental house on Friday, moved out of the house and into my in-laws on Saturday and Sunday, and I started a new job on Monday. So, you know, relaxing.
I created this chorizo queso out of need. Comfort in my desperate hour as I tried to piece my life back together…
I’m being dramatic. It was tiring, and I don’t mind the absolute downpour of rain we’ve had today that gives me an excuse to not leave the house, but it’s all good! Luckily, I hit the jackpot with in-laws when I married Paul, so we are thankful they took us in. And it saves us money for a house, shorter commutes, yada yada. Also, I’m really enjoying my new job.
Really, I made this queso because Cinco de Mayo is coming up and because I love chorizo. If you’ve never cooked chorizo it’s kind of funny. It looks about the same color when it’s raw as when it’s done. Kind of an alarming bright orange/red. That being said, it tastes amazing. Especially in a bowl full of melted cheese.
As much as I love chorizo queso, what really makes this dip a money-maker is the roasted tomatillos. Holy Guacamole. (Sorry I couldn’t help myself.) If you’ve never had tomatillos, they are basically a Mexican, green tomato. When roasted, they have a sweet yet earthy taste to them that blends wonderfully into the queso. I broil them in the oven with a drizzle of olive oil for about 10 minutes until they are getting slightly brown on top and look like they’re about to pop.
This recipe uses all real cheese and is super thick and creamy thanks to a starter of butter and corn starch. I highly recommend grating the cheese yourself as it will melt together better. When all your melted cheese and milk are combined, you can add in your blended tomatillos and your fire roasted green chilis.
Roasted tomatillos + roasted green chilis + chorizo = queso trifecta. Pair it with the best damn salsa and you’ve got your self a little Cinco de Mayo party! Enjoy!
- ½ lb to ¾ lb of chorizo (depending on how meaty you want your queso)
- 2 tbsp butter
- 2 tbsp corn starch
- 1 cup heavy cream
- 1 cup freshly grated cheddar cheese
- ¾ cup 2% milk
- 1 cup freshly grated monterrey jack cheese
- 3-4 medium tomatillos
- drizzle of olive oil
- 1 4 oz can of fire roasted green chilis
- Remove husks from tomatillos and rinse off the stickiness. Cut in half across and place cut side down on a baking pan and lightly drizzle with olive oil. Roast at 425° for 20 minutes. When done, place tomatillos (including the juice) into a blender and blend until smooth.
- While your tomatillos are roasting, you can cook your chorizo. Fully cook and then remove from pan into a bowl.
- Start your queso by melting 2 tbsp of butter in a skillet over medium heat
- When your butter is melted, add 2 tbsp of corn starch and whisk together until combined
- Pour in the heavy cream and whisk together until combined
- Add 1 cup of cheddar and let melt
- When your cheese is melted, add ¾ cup of 2% milk and stir to combine
- Add 1 cup of monterrey jack and stir to combine
- Add most of your chorizo (save a little to pile on top once served), your can of green chilis, and your blended tomatillos and whisk together
- Serve immediately