Creamy Queso with Chorizo
You can never have too many main course recipes, so give Creamy Queso with Chorizo a try. This recipe serves 8. Watching your figure? This gluten free, fodmap friendly, and דל פחמימות, recipe has 516 calories, 28g of protein, and 41g of fat per serving. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of kosher salt, monterey jack cheese, sharp cheddar, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.
Instructions
Heat oil in a large skillet over medium-highheat.
Add chorizo and cook, stirring andbreaking up with a spoon, until brownedand crisp, 8–10 minutes; set aside.
Heat half-and-half and Velveeta in a largeheavy saucepan over medium heat, stirringoccasionally, until Velveeta is melted, 6–8minutes.
Add Monterey Jack and cheddar;cook, stirring, until mixture is smooth.
Mix inchipotle chiles, salt, and both chile powders.
Transfer queso to a warm dish and topwith Cotija cheese and reserved chorizo.
DO AHEAD: Queso (without toppings)can be made 2 days ahead. Cover and chill.