Queso con Chorizo (GF)

Is there anything better than delicious, melted cheese with sauteed meat, vegetables, and seasonings? I don’t think so. This Queso con Chorizo is pretty much perfect. With the added chorizo it explodes with flavor and texture. It is so good I have to hold myself back from eating the whole batch!

When you have had a bad day and the weight of the world feels like it is closing in on you, what do you do to make yourself feel better? Many of us head to the kitchen for comfort foods. It could be anything from French fries to donuts, but we all have something that comforts us. For me it is chips and dip.

I come by it honestly. My mother ate them too and I probably accepted it as the thing to do before I could even talk. When she was on a diet (most of her adult life) it was potato chips and cottage cheese. Other times she went for the higher caloric options with great relish.

I am an equal opportunity dipper, whatever is handy usually works for me. I love hummus and bean dips, Texas Caviar, and all kinds of salsas. But I definitely do have two favorites. The old classic, onion dip made with Lipton Onion Soup Mix and sour cream has soothed many nights. My other favorite is today’s recipe, Mexican cheese dip, a regular feature on long nights when I am writing these articles for you guys.

You can make this in a snap with a jar of processed cheese dip, which is filled with bad-for-us chemicals. But once you have made it from scratch you will never be satisfied with imitation again. The beauty of making it yourself is that you can customize it to your personal preferences. If you like a smoky flavor, use chipotles en adobo in place of the jalapenos, or if you like a lot of heat, use both. Some people can’t stand cilantro – no problem, replace it with parsley, chives, or even thyme.

Today I used Monterey Jack a beautiful melty cheese. If you want the classic cheese pull, add some mozzarella. Havarti, cheddar, gruyere, and muenster, they all work. Use what you have on hand or really love and enjoy every bite.

Always taste a bit of the cooked chorizo before you add the jalapenos. Each batch varies in heat levels – especially if you are getting them from different vendors. Each family has their favorite recipe that they have made for generations.

This queso con chorizo is fabulous as a dip, but don’t limit yourself. It is also fantastic when you make nachos too! Just be sure you warm the chips before pouring it over them to keep the sauce as liquid as possible for longer.

Sometimes when I know that I probably won’t be eating much else or want a more substantial snack, I stir in a can of refried beans, before adding the cheese. This adds a protein source and fiber. The protein helps keep your blood sugar stable so it doesn’t crash after eating a lot of carbs.

This is also one of my favorite appetizers for casual get togethers. Once you’ve got your prep done, it is ready in less than half an hour and everyone loves it, especially kids. If I have little ones in the crowd, I make two versions, one with heat and one without. Just make sure you decorate one with slices of jalapeno peppers to easily identify the hot one.

If you have leftovers, you can reheat them in the microwave. I like to scoop the cheese into warmed corn tortillas – they are so good and super easy to make!

Dang it, now I want another bowl of queso con chorizo and a bag of chips or tortillas, LOL. Who wants to join me in the kitchen for a little late night noshing? Ah, c’mon, you know you want to.

Have a wonderful weekend my friends – see you back here on Monday for another sweet treat for Chocolate Monday!

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Queso con Chorizo:

• Queso con Chorizo: chorizo, tomatoes, jalapenos, onion, salt, tequila or dry vermouth, cream, chicken broth, grated Monterey Jack cheese
• Optional Toppings: cooked chorizo, cilantro, green onions, tomatoes, jalapenos, tortilla chips

 

PRO Tip:

There are two types of chorizo, Mexican and Spanish. Mexican is raw, sometimes wrapped in a casing like a sausage. Spanish chorizo is cured and often smoked until hard like salami. This recipe uses raw Mexican chorizo. Be sure there are no gluten fillers added – ask your butcher if possible or the manufacturer if needed. 

 

PRO Tip:

Once made you will want to keep this cheese dip warm while serving. Using a chafing dish, small slow cooker, or even an Instant Pot on the “keep warm” setting would work. You can keep the bulk of it on the stove over low heat (stir regularly) and serve smaller portions and let people come back for seconds.

 

How to make Queso con Chorizo:

1. Cook the chorizo in a large skillet, breaking up clumps until half cooked. Remove all but 1 tbsp of the fat from the pan and reserve in a bowl.
2. Add the tomatoes, jalapenos, and onions. Cook until softened, about 8 minutes, stirring often. Pour in wine and cook until most of the liquid has evaporated, about 2 minutes. Remove at least half the chorizo and place it on a paper towel-lined plate.
3. Heat the cream and chicken broth for a minute or two on low. Add the cheese, a little at a time, stirring constantly, until melted. Quickly transfer to a warmed serving bowl. Sprinkle the top with the reserved chorizo along with the other toppings. Serve with tortilla chips immediately.

 

PRO Tip: How to Easily Chop an Onion

Cut the onion in half lengthwise – through the root and stem ends. Cut the stem end off and peel back the dry outer layers. If you leave the outer layers attached to the root end, you’ll have something to hold onto and leaving the root intact holds the onion together while you slice it.

Working with one half at a time, lay the onion flat-side down on the cutting board. Slice it lengthwise, without cutting into the root, making each parallel cut about 1/4-inch apart. If you want a small dice, make a lot of parallel slices. For a large chop, your slices will be farther apart. Turn the onion 90 degrees and slice perpendicular to your first cuts. Voila! Instant chopping or mincing! Remember, the sharper your knife, the less you will cry!

 

PRO Tip:

I used my modified stir-fry pan from Anolon for this recipe and it allowed me plenty of room to stir in the cheese after cooking the chorizo, onions, tomatoes, and jalapeno peppers in the pan. 

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Paring knife
• Kitchen scale
• Food processor or box grater (for grating cheese)
• Large deep skillet (Anolon) or Dutch oven
• Nonstick whisk

 

Gluten-Free Tips:

* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.

** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in July 2013. The article was updated in 2026.