Ingredients
Scale
- 1lb Wampler’s Chorizo
- 14 oz Monterey Jack cheese – cubed or shredded
- 1 can of Rotel (I used the hot)
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
- Optional garnish – diced tomatoes, paprika and jalapeno
Instructions
- In a deep skillet brown the chorizo until cooked completely, then add in the Rotel (with the juices). Cook for about 5 minutes.
- Pour in the milk and cook until warmed about 3-5 minutes.
- Sprinkle in 1 tablespoon of flour, whisk to combine, cook for 2 minutes.
- One handful at a time add in the cheese, keep whisking and adding small amounts of cheese after each handful has melted. Note – if the mixture is not thickening or looks greasy (your cheese is separating), you need a little more flour. Add in the remaining flour and keep whisking, this should bring the cheese dip to the consistency you see in my pictures.
- Chop desired toppings and garnish your dip, you are ready to eat! I like to serve this dip with white tortillas but some crunchy bread would be nice too!
Notes
If you would like to try the chorizo you’ll need to order online, it’s not on the supermarket shelves yet. But it will come packaged in dry ice and delivered right to your doorstep.
Keywords: Spicy Chorizo Queso Dip