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Flavorful Smoked Queso Dip Skillet with Chorizo and Jalapeño

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A smoky, spicy, and creamy queso dip featuring fresh Mexican chorizo and jalapeños, perfect for gatherings or quick snacks. This skillet dip combines melted sharp cheddar and Monterey Jack cheeses with a smoky paprika kick.

Ingredients

Scale
  • 8 ounces Mexican chorizo, casing removed
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • 1 cup shredded Monterey Jack cheese (about 100 grams)
  • 2 medium fresh jalapeños, thinly sliced (seeds removed for less heat)
  • 1 teaspoon smoked paprika
  • 2 large garlic cloves, minced
  • ½ cup whole milk or half-and-half (120 ml)
  • 2 tablespoons chopped cilantro (optional, for garnish)
  • Juice of ½ lime
  • Salt and freshly ground black pepper, to taste
  • Corn tortilla chips, for dipping

Instructions

  1. Heat a cast iron skillet over medium heat. Add the chorizo and break it up with a spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if necessary.
  2. Add the sliced jalapeños and minced garlic to the skillet. Stir and cook for 2-3 minutes until fragrant and softened, being careful not to burn the garlic.
  3. In a mixing bowl, combine shredded sharp cheddar, shredded Monterey Jack, and milk or half-and-half. Stir thoroughly to combine.
  4. Sprinkle smoked paprika, salt, and freshly ground black pepper into the cheese mixture. Stir gently to distribute spices evenly.
  5. Pour the cheese mixture over the cooked chorizo and jalapeños in the skillet. Reduce heat to low and stir constantly for 5-7 minutes until the cheese is fully melted, bubbly, and smooth.
  6. Remove from heat and squeeze fresh lime juice over the dip. Stir gently to combine. Garnish with chopped cilantro if desired.
  7. Serve warm directly from the skillet with corn tortilla chips for dipping.

Notes

If the dip is too thick, add a splash more milk and stir gently over low heat. For a smoky flavor without a smoker, smoked paprika is key. Drain excess fat from chorizo to avoid greasiness. Remove jalapeño seeds to reduce heat or keep some seeds for more kick. Can be kept warm in a low oven (200°F) and stirred occasionally. Leftovers store well refrigerated for up to 3 days and reheat gently with added milk if needed.

Nutrition

Keywords: smoked queso dip, chorizo dip, jalapeño dip, cheesy dip, Mexican appetizer, smoky cheese dip, party dip, cast iron skillet dip

Find it online: https://avabowls.com/flavorful-smoked-queso-dip-skillet-with-chorizo-and-jalape-n-o-recipe-guide/