Spicy Loaded Queso
When I dip you dip we dip.
This is an indulgent and sinful treat. So make extra!!
Ingredients
1 lb chorizo
2 cups grated Monterey jack (from a block. this is about one full regular block from the grocery)
1 cup grated medium cheddar (from a block. this is about 1/2 of a regular block from the grocery)
1 cup whole milk
2 tbsp flour
1 jalapeño, seeds and ribs removed, diced
2 scallions, sliced on an angle
Handful cilantro leaves
Instructions
Plop our your chorizo into a skillet and set it to medium-low. Chop it up a bit with your spatula and let it sizzle. You can start on your queso while this is cooking, but keep an eye on it, continuing to break it up with your spatula for about 5 minutes.
While that is cooking, get your flour into a pot and slowly pour in the milk while whisking, making sure there are no clumps. Set the pot to medium-low heat.
When the milk is warmed through, dump in the diced jalapeño and cheeses, stirring continuously until cheese is melted. This will take a bit of babysitting, so keep stirring somewhat consistently for about 10-15 minutes until the dip is to your desired thickness.
Scoop out a big helping into a bowl and top with a big scoop of chorizo, sliced scallion tops, and cilantro leaves.
