“The perfect queso recipe doesn’t exis- WOW” -you when you try this queso recipe. Possibly the greatest summertime snack you’ll ever dip into, this queso will be swiped up in seconds! You may want to consider doubling the recipe on this one.
8 oz chorizo cooked
16 oz jalapeño Velveeta
8 oz queso Blanco grated
1 tsp each chipotle chili and regular chili powder
8 oz Monterrey jack
1 pint half and half
1 tsp salt
.5 cup small diced sweet peppers
2 cans Rotel w/ hatch chili’s.
Preheat Elite griddle on medium-high heat for 10 minutes. Dice up all vegetables and cut cheese into cubes. Place cast iron on the griddle with cheese cubes to begin melting down.
Melt queso down and add all other ingredients. Cook until well blended.
Allow to cool for 5 minutes before taking a dip. Enjoy!
You can either cook the chorizo separate or with the queso. If you’re constantly whisking, you can cook at a higher temperature. If not whisking it, let it cook low and slow,
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