Name: For the Best Loaded Queso Dip, Skip the Velveeta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 8 ounces coarsely ground bulk chorizo sausage; 1 (16 to 24-ounce) bag thick corn tortilla chips, optional; 8 ounces mild cheddar cheese, grated (2 1/2 cups), at room temperature; 1 tablespoon cornstarch; 1 (12-ounce) can evaporated milk; 1 medium garlic clove, finely chopped; 1 teaspoon to 1 tablespoon finely chopped chipotle chilies in adobo; 2 green onions, finely chopped; 1 plum tomato, chopped

Ingredients

6 serv.

8 ounces coarsely ground bulk chorizo sausage
1 (16 to 24-ounce) bag thick corn tortilla chips, optional
8 ounces mild cheddar cheese, grated (2 1/2 cups), at room temperature
1 tablespoon cornstarch
1 (12-ounce) can evaporated milk
1 medium garlic clove, finely chopped
1 teaspoon to 1 tablespoon finely chopped chipotle chilies in adobo
2 green onions, finely chopped
1 plum tomato, chopped

Instructions

Tap a step to mark it done

1 Preheat the oven to 325ºF (optional).
2 While the oven preheats, cook the chorizo in a medium nonstick sauté pan over medium heat, stirring and breaking the meat up with a spatula occasionally, until the mixture is cooked through, about 10 minutes. Increase the heat to high and cook, stirring frequently, until crispy, about 4 minutes. Scrape the meat onto a paper towel-lined plate to absorb excess grease and set aside in a warm place.
3 If serving with tortilla chips, arrange the chips in an even layer on a baking sheet. Bake, watching closely, until the chips are hot and taking on just a hint of color, about 10 minutes.
4 In a medium bowl, toss the grated cheese with the cornstarch and set aside. Combine the milk and garlic in a medium saucepan. Heat over medium heat until the milk is steaming hot but not boiling, 5 minutes. Reduce the heat to low and add the cheese, one handful at a time, whisking after each addition. Stir in the chipotle chilies, starting with 1 teaspoon and adding more desired; 1 tablespoon of chipotle will make a medium to hot dip.
5 Top the cheese in the pot with the chorizo, green onions, and tomatoes and serve immediately right out of the pot with the warm chips, if using, or dippers of your choice. If the sauce begins to solidify, return to low heat and cook, stirring occasionally, until it is warm to the touch, 2 to 3 minutes. Adjust with a splash of whole milk if the sauce is too thick. Do not boil or the mixture will separate. Love the recipe? Leave us stars and a comment below!