Spicy Queso with Homemade Chorizo

This is another one of those classic snacks that I would enjoy while growing up and even into college and beyond.  I’m talking of course of that classic Tex Mex dish: Queso Dip.  Of course the way I always made it usually involved a brick of fake cheese, cheap salsa and a crock pot.   Over the years, I experimented with other ingredients to make it even better.  I first started with plain ground beef but it didn’t really do all that much for the flavor.  I finally tried using chorizo and it really made all the difference. When I first switched to a paleo way of eating back in 2010, dairy was of course off the menu completely.  So it has been years since I’ve been able to indulge in a recipe such as this.  Now with further research out there showing that grass fed, full fat dairy isn’t nearly as harmful as once thought.  So I figured this would be a perfect time to try and replicate the queso dip using high quality ingredients instead of the processed junk.  I thought it would be difficult at first but it turns out, it’s really quite simple.  And once it’s done, you can transfer it to a crock pot to keep warm or even to bring to any party you may attend.

Spicy Queso with Homemade Chorizo

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Ingredients

• 2 cups grass fed cheddar, shredded
• 2 cups grass fed pepper jack, shredded
• 1 quart grass fed whole milk
• 1/2 cup butter
• 1 onion, diced
• 6 tbs arrowroot powder
• 2 cups Pico De Gallo
• 2 diced jalapeño peppers, seeds optional
• 1 lb chorizo
• sea salt, to taste
• black pepper, to taste

Instructions

1. Brown chorizo in a large skillet over medium heat.
2. While chorizo is browning, melt butter in a large heavy bottomed pot, and sauté onions over medium heat until tender.
3. Whisk in arrowroot powder until evenly combined and cook an additional 2 minutes.
4. Gradually stir in milk and cook until mixture thickens and comes to a boil.
5. Add cheese, salt and pepper and stir until cheese is melted. Turn heat down to low.
6. Remove chorizo from skillet and drain.
7. Add chorizo, Pico De Gallo and jalapeños to the cheese mixture and stir to combine. Keep warm on the stove until ready to serve or transfer to a crock pot if brining dip to a party.

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