Gluten Free Chorizo Queso
Bubbling, spicy, and loaded with smoky chorizo, this queso is the kind of dip that disappears before you even sit down. The base gets its silky, clingy texture from a simple cornstarch-and-milk slurry — no flour, no roux, no gluten needed. Freshly grated pepper jack and sharp cheddar melt in gradually, creating a smooth, rich sauce that holds up beautifully from the first chip to the last. Diced green chiles, cumin, and smoked paprika layer in just enough heat and depth to make this taste like it came from a restaurant kitchen. Store-bought queso dips can be a minefield of thickeners and additives, so making it from scratch with ingredients you can actually read is a real win. It serves six, which makes it perfect for game day, taco night, or any gathering where you want to put something genuinely impressive on the table.
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Learn more →Ingredients
6 servings
- 8 oz mexican chorizo, casings removed
- 1 tbsp unsalted butter
- ½ cup white onion, finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles, drained
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 1 tbsp cornstarch
- 1 cup whole milk
- 8 oz pepper jack cheese, freshly grated
- 4 oz sharp cheddar cheese, freshly grated
- ¼ tsp salt, or to taste
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- gluten free tortilla chips, for serving (optional)
Instructions
- 1
Heat a large saucepan over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, for 5–6 minutes, until browned and cooked through with no pink remaining. Transfer the chorizo to a plate, leaving about 1 tbsp of the rendered fat in the pan. Discard any excess fat.
- 2
Reduce the heat to medium. Add the butter to the pan. Once melted, add the onion and cook, stirring occasionally, for 3–4 minutes, until softened and translucent. Add the garlic and cook for 1 minute, until fragrant, watching closely so it does not brown.
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