Creamy Queso with Chorizo

• portioner: 8 servings

Ingredienser

1 tablespoon vegetable oil

6 oz. fresh chorizo, casings removed

2½ cups half-and-half

8 oz. Velveeta cheese, cut into cubes

8 oz. Monterey Jack cheese, grated

8 oz. sharp cheddar, grated

2 tablespoons chopped canned chipotle chiles in adobo

1¼ teaspoon kosher salt

¾ teaspoon ancho chile powder

¾ teaspoon chipotle chile powder

2 oz. crumbled Cotija cheese or queso fresco

Vejledning

Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.

Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.

Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.

DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.