In defense of Velveeta: It might be lowbrow, but its texture is supreme.
Recipe information
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
Need to make a substitution?
Preparation
Step 1
Heat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
Step 2
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.
Step 3
Transfer queso to a warm dish and top with Cotija cheese and reserved chorizo.
Step 4
DO AHEAD: Queso (without toppings) can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 650 Fat (g) 56 Saturated Fat (g) 32 Cholesterol (mg) 180 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 29 Sodium (mg) 1650