Creamy Chorizo Queso
No Velveeta required. Now, I'm not saying this is packed with nutrients, or low in calories, or anything. But when I call it a cheese dip, it's really a cheese dip.
I was inspired by the recent post on Food52 for Nacho Cheese Sauce. How do you get that smooth, creamy texture like they do at Moe's? The answer is slowly adding cream. Both before and after you add the cheese to the mixture, warming it the whole time. At least that's my answer. You could also add it to a food processor before serving to really give it that last hit of velvety that we desire. And for the bright orange color? Tumeric and paprika.
2 smoked chorizo links (casing removed, crumbled)
1 onion (diced)
2 Anaheim or Poblano chilies
2 tbsp unsalted butter
1 tsp tumeric
1/2 tsp cayenne pepper
1/2 tsp paprika
2 tbsp flour
1 - 1 1/2 cup milk or half and half
1 1/2 cup Pepper Jack cheese (grated)
Start by prepping the chilies. Char the peppers on the stove top or under the broiler. Remove and place in a plastic bag to help steam the paper off. When cool enough to touch, remove skin, stem and seeds. Roughly chop and set aside.
Heat a large saute pan over medium heat. Add crumbled chorizo and saute for 7-8 minutes, until brown. Remove with a slotted spoon to a plate and set aside. Leave remaining oil in pan.
Add 1 tbsp olive oil to pan. Add onions, Anaheim chili, turmeric, cayenne, paprika, s&p. Saute for 7-8 minutes, until veggies are soft.
Add 2 tbsp of flour to the pan, and stir to combine. Let cook for 3 minutes to ensure the raw flour flavor goes away.
Add 1 cup of the half and half to the mixture, stirring until thickened, 3-4 minutes. Stir in the cheese until the cheese melts. Add more half and half to the mixture, a couple tablespoons at a time until the mixture is smooth, not "cheesy". I used almost the entire 1/2 cup.
Add the chorizo back in, and stir the mixture over low heat for another 3-5 minutes. Transfer to a serving dish or mini-crock pot to keep warm for serving! Enjoy!