Name: Creamy Queso with Chorizo
Yield: 8 Servings
Ingredients: 1 tablespoon vegetable oil; 6 oz. fresh chorizo, casings removed; 2½ cups half-and-half; 8 oz. Velveeta cheese, cut into cubes; 8 oz. Monterey Jack cheese, grated; 8 oz. sharp cheddar, grated; 2 tablespoons chopped canned chipotle chiles in adobo; 1¼ teaspoon kosher salt; ¾ teaspoon ancho chile powder; ¾ teaspoon chipotle chile powder; 2 oz. crumbled Cotija cheese or queso fresco

In defense of Velveeta: It might be lowbrow, but its texture is supreme.

Recipe notes