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Loaded Queso Dip with Chorizo and Black Beans

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This loaded queso dip with chorizo and black beans is a game-day favorite that even queso skeptics love. Spicy chorizo, creamy melted cheese, and hearty black beans create layers of flavor and texture in this easy, crowd-pleasing appetizer.

Ingredients

Scale
  • 1 pound fresh Mexican chorizo (casings removed if in links)
  • 1 tablespoon olive oil
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), undrained
  • 1 pound block of white American cheese, cubed
  • 1/2 cup evaporated milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: fresh cilantro, chopped, sliced jalapeños, diced avocado, sour cream, or pickled red onions

Instructions

  1. Brown the chorizo (5-7 minutes): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chorizo and break it apart with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the meat is browned and slightly crispy in spots. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate. Leave about 1 tablespoon of rendered fat in the skillet.
  2. Sauté the aromatics (3-4 minutes): Reduce the heat to medium. Add the diced onion to the skillet with the reserved chorizo fat. Cook for 2 minutes, stirring occasionally, until the onion starts to turn translucent. Add the minced garlic and diced jalapeño, then cook for another 1-2 minutes until fragrant.
  3. Add the tomatoes and beans (2 minutes): Pour in the can of diced tomatoes with green chiles (undrained) and the rinsed black beans. Stir everything together and let it simmer for 2 minutes.
  4. Start melting the cheese (5-7 minutes): Reduce the heat to low. Add the cubed white American cheese and the evaporated milk to the saucepan. Stir constantly with a wooden spoon or silicone spatula until the cheese is fully melted and smooth.
  5. Season and combine (2 minutes): Once the cheese is fully melted and smooth, stir in the ground cumin and smoked paprika. Taste and add salt and pepper as needed. Fold in about three-quarters of the cooked chorizo, reserving the rest for topping. Stir until everything is evenly distributed.
  6. Finish and serve (1 minute): Pour the queso into a serving bowl. Top with the reserved chorizo and any optional toppings you like. Serve immediately with sturdy tortilla chips.

Notes

Use block cheese from the deli counter, not pre-shredded, for the smoothest melt. Keep heat low when melting cheese to prevent graininess. If queso is too thick, stir in a splash of evaporated milk or warm water. If too thin, cook on low for 2-3 minutes more. For parties, transfer to a slow cooker on warm and stir every 15-20 minutes.

Nutrition

Keywords: queso dip, chorizo queso, loaded queso, black bean queso, game day dip, Mexican appetizer, cheese dip

Find it online: https://freshforkful.com/loaded-queso-dip-with-chorizo-and-black-beans-recipe/