Nitrate & Nitrite Free Gluten Free Chorizo Queso
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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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