Go Back
A bowl of cheese dip topped with meat, tomatoes, and herbs, with tortilla chips around the bowl

Smoked Chorizo Queso

A rich, smoky queso dip made with smoked Mexican chorizo, a blend of Monterey Jack, sharp cheddar, and pepper jack cheeses melted with evaporated milk, diced green chiles, onion, and garlic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb Mexican chorizo fresh, removed from casing
  • 2 cups Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup pepper jack cheese shredded, optional for extra heat
  • 1 can evaporated milk 12 oz
  • 1 can diced green chiles 4 oz
  • 0.5 medium white onion diced small
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika optional
  • 2 tbsp fresh cilantro chopped, for garnish
  • salt and black pepper to taste

Method
 

  1. Preheat smoker to 225–250°F (107–121°C). Place the chorizo on the smoker grates and smoke for 45–60 minutes until cooked through and infused with smoky flavor. Let cool slightly, then dice into small pieces.
  2. Sauté the diced onion in olive oil in a medium pot over medium heat until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the smoked chorizo pieces to the pot and stir to combine.
  5. Reduce heat to low, pour in the evaporated milk, and slowly stir in the shredded cheeses in batches, stirring constantly until fully melted and smooth.
  6. Stir in the diced green chiles and smoked paprika (if using). Season with salt and pepper. Simmer on low for 5–10 minutes, stirring occasionally.
  7. Garnish with fresh cilantro and serve immediately with tortilla chips.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slowly over low heat, stirring and adding a splash of milk to restore consistency. Serve with tortilla chips, on nachos, or over tacos.