Description
A small-batch, smoky, and spicy queso dip designed specifically for two people, featuring Mexican chorizo and a blend of sharp cheddar and pepper jack cheese.
Ingredients
Scale
- 1 cup (110g) sharp cheddar cheese, shredded
- 1/2 cup (55g) pepper jack cheese, shredded
- 3 oz (85g) Mexican style chorizo (pre-cooked)
- 2 tablespoons (30ml) heavy cream
- 1/2 teaspoon smoked paprika
- 2 tablespoons (30g) diced green chiles, drained
- 1 clove garlic, minced
Instructions
- Heat a small non-stick skillet over medium heat. Crumble the chorizo into the pan and cook for 3-4 minutes, breaking it up, until browned and slightly crispy. Drain excess grease if necessary, leaving about a teaspoon in the pan.
- Push the chorizo to the side or remove it. Add the minced garlic to the center and sauté for 30 seconds until fragrant. Add the diced green chiles and smoked paprika, stirring for 1 minute to toast the paprika.
- Reduce heat to low. Pour in the heavy cream and stir into the chorizo mixture. Add the shredded cheddar and pepper jack cheese a handful at a time, stirring constantly until melted and smooth (about 2-3 minutes).
- Remove from heat. Taste and adjust seasoning with cayenne if desired. Transfer to a small serving bowl and serve immediately with tortilla chips.
Notes
Shred your own cheese to avoid anti-caking agents that prevent smooth melting. Ensure green chiles are well-drained to prevent a watery dip. Keep heat low when melting cheese to prevent seizing. If reheating leftovers, add a splash of milk and heat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1/2 cu
- Calories: 480
- Sugar: 2
- Sodium: 950
- Fat: 42
- Saturated Fat: 24
- Carbohydrates: 8
- Fiber: 1
- Protein: 22
Keywords: queso dip, chorizo dip, game day snack, small batch recipe, smoked queso, spicy dip, cheese dip, appetizer for two