Description
This Spicy Cowboy Queso is a bold, cheesy dip packed with spicy chorizo, fresh jalapeños, fire-roasted tomatoes, and melty cheese. Perfect for dipping tortilla chips, drizzling over nachos, or serving with soft pretzels!
Ingredients
Units
Scale
- 1 lb (16 oz) Velveeta cheese, cubed
- 8 oz pepper jack cheese, shredded
- 1/2 lb spicy chorizo, crumbled
- 1 small onion, diced
- 1 jalapeño, finely chopped (seeds removed for less heat)
- 1 (10 oz) can Rotel tomatoes, drained
- 1 cup whole milk (or more for desired consistency)
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra spice)
- 1/2 tsp garlic powder
- 1/4 cup fresh cilantro, chopped
- Juice of 1/2 lime
- Tortilla chips, for serving
Instructions
- Cook the chorizo: In a large skillet over medium heat, cook the chorizo until browned and fully cooked, about 5–7 minutes. Remove excess grease if necessary.
- Sauté aromatics: Add the diced onion and jalapeño to the skillet. Cook for 2–3 minutes until softened.
- Melt the cheese: Reduce heat to low. Add the Velveeta and pepper jack cheese, stirring occasionally until melted.
- Add the rest: Stir in the drained Rotel tomatoes, milk, smoked paprika, cumin, cayenne, and garlic powder. Keep stirring until smooth and fully combined.
- Finish & serve: Mix in the fresh cilantro and lime juice. Taste and adjust seasoning if needed. Serve warm with tortilla chips!
Notes
- Make it smokier: Add a few dashes of chipotle hot sauce or diced chipotle peppers in adobo.
- Want it thinner? Add a splash more milk until the desired consistency is reached.
- Milder version: Use mild chorizo and swap the pepper jack for Monterey Jack.
- Keep it warm: Serve in a slow cooker on the “warm” setting for parties.
- Details
Nutrition
- Calories: ~280
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg