Chorizo Queso

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Yes, we’re still eating healthy stuff.

No, this does not fall into that category.

We had a baby shower at school yesterday for a co-worker who is expecting her first baby.  I am a member of the school’s courtesy committee – among whose jobs is planning and throwing baby and bridal showers for staff members.  We each bring something for the shower:  food, plates, napkins, decorations, etc.  I was asked to bring queso dip.

We all know and love a simple queso, right?  And I like it no-frills, down-and-dirty, bring-on-the-processed-cheese-stuff.

But I decided to try something a little different this time.

I love chorizo!  Love it.  If you haven’t had chorizo, it’s a spicy Spanish sausage.  It’s used a lot in Tex-Mex cooking.  It gives my queso a really yummy flavor.

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Chorizo Queso

  • 2 pounds, 4 ounces of chorizo
  • 1 12-ounce bag of frozen seasoning blend
  • 1 10-ounce can of diced tomatoes and green chilies (Rotel)
  • 1 32-ounce block of Velveeta Queso Blanco, cut into big cubes
  • 1 12-ounce can of evaporated milk

In a large skillet, brown the chorizo.  Pour into a strainer to remove as much grease as possible.

Return chorizo to the skillet and add the seasoning blend.  Cook until vegetables are tender.  Drain again, if necessary.

Stir in tomatoes and green chilies. Add the Velveeta and milk and stir over medium heat until Velveeta is melted.

Serve warm.

Well Duh #1:  If you can’t find the white Velveeta, you can use the regular kind.

Well Duh #2:  Evaporated milk.  NOT sweetened condensed milk.  The thought of confusing these two in this recipe makes me shudder.  And gag a little.  Ewww.

Well Duh #3:  I poured this into a sealable container after it had cooled.  A couple of hours before the shower, I poured it into a slow cooker and turned it on low.  Actually, I had to scrape it out of the container.  As creamy as it is when it’s warm, it is pretty much congealed when it’s cold.

Well Duh #4:  A LOT of grease will cook out of the chorizo.  You may have to drain it more than once.

Well duh #5:  I used mild Rotel.  You can certainly amp up the heat, if you’d like.  Use hot Rotel or Mexican Velveeta or throw in a couple of chopped jalepenos.

Well Duh #6:  Yes, that is a weird amount of chorizo.  The tubes of chorizo in our store are 9 ounces each.  I used four tubes.  In your chorizo comes in 1-pound packages, just use 2 pounds – or 3, if you wants lots of chorizo!

The hardest thing about making this dip was that nobody in our house could eat it.  I tasted it for seasoning – and it was delicious!!! – but I just took the whole thing to school.  It was well-received.  Everybody loved it.  I did have a little bit left and Christopher sneaked a little to dip his chicken breast in.   This morning, he said, “Hey, Mama, what was in that Man Sauce last night?  It was good!”

Man Sauce?

Okay.

queso labeled

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