Chorizo Velveeta Queso Blanco Recipe
We're not sure about you, but our favorite part of the Super Bowl, or any social gathering for that matter, is the snacks. Sure, the halftime show is spectacular and the commercials are fun, but what is it all without dippable, poppable, handheld mini meals? Whether you're hosting a crowd for Sunday sports, going to a snack-filled party, or just need a side for taco Tuesday, we've got the recipe for you. It's the ultimate appetizer, one that even those with lactose intolerance sneak a bite of — queso. This recipe, in particular, is queso blanco made with white Velveeta, spicy chorizo, and quick-pickled red onions.
It's a queso-fundido-meets-Rotel-dip fusion recipe written by developer Michelle McGlinn, and is easy to put together in as little as 30 minutes — pickled onions included. There's no roux needed, thanks to the shelf-stable cheese product that makes melty dips a breeze. This queso has it all, from soft, melty cheese, to spicy chorizo and pepper Jack cheese, to sweetly-sour red onions. It's the perfect appetizer for a party, but hey, it also makes for a delicious dinner on its own. Go ahead, we won't tell.
What you need to make chorizo Velveeta queso blanco
You guessed it —you'll need Velveeta for this recipe. Most big grocery stores sell Velveeta in the pantry aisle, somewhere around the pasta sauces or boxed mac and cheese. The original Velveeta is a yellow block of cheese, which you can use if you prefer it, but for this recipe, try to seek out Velveeta queso blanco — the white equivalent with a mild flavor and soft texture. Next, head to the pork section to find chorizo, either in its casings or sold by the pound at the butcher. If you're not seeing it at your grocery store, try your local Hispanic market. Chorizo is a spiced, ground pork sausage known for its vibrant red color and gentle heat. If you prefer something milder, try swapping it for ground beef.
From there, you'll need tomatoes and pepper Jack cheese to stir into the queso, then cilantro and pickled red onions to top. To make the pickled red onions, you'll need distilled white or apple cider vinegar, water, sugar, and salt.
Quick-pickle the red onions
First, make the quick-pickled red onions. By the time you've finished making the queso, the onions will be soft, bright pink, and ready to add on top of the queso. Slice the onions as thinly as you can manage — not as thin as a mandoline would do, but about ⅛-inch wide. Add the slices into a mason jar.
With the onions prepped, add the vinegar, 2 tablespoons water, salt, and sugar to a small saucepan, and bring to a simmer, stirring to dissolve the salt and sugar. Once the liquid is gently simmering, remove from the heat, and pour directly over the onions. Press the onions down into the liquid, then seal the jar, and set aside while you make the queso. If some onions aren't completely submerged, don't worry — the onions soften quickly, sinking further into the liquid over time.
Make the queso
In one skillet, squeeze the chorizo out of its casing, and crumble with a spatula as it browns. Once the chorizo is slightly darker in color, about 5 minutes, remove from the heat, and set aside.
In a second skillet, add the cubed Velveeta, and let the cheese melt slowly over low heat. You don't need to do a lot of stirring, but check in occasionally to ensure the cheese isn't sticking to the bottom of the pan. Once the Velveeta is mostly melted, add the shredded pepper Jack, and stir. At this point, because we aren't using Rotel, the cheese may be sticky and thick. Add the remaining ½ cup warm water a splash at a time, simultaneously stirring to turn the cheese into a gooey queso. The cheese should be thick and spoonable, not gluey or dense. Add most of the diced tomatoes, and gently stir to combine.
Serve with all the toppings
The best way to serve queso is in a crockpot or warming dish that can keep the cheese warm and gooey, but any shallow bowl will do. Pour the cheese mixture into a serving bowl, then gently add the chorizo, chopped cilantro, extra tomatoes, and pickled red onions on top. Scoop up the queso with homemade tortilla chips, or add it to tacos. This appetizer is the Super Bowl halftime show of all appetizers — a showstopper your guests will love without ever knowing you used fake cheese.
- ½ red onion, sliced into ⅛-inch thick rings
- ½ cup apple cider vinegar
- ½ cup, plus 2 tablespoons warm water, divided
- ½ teaspoon salt
- 1 tablespoon sugar
- 8 ounces ground chorizo
- 1 pound Velveeta queso blanco, cut into large cubes
- 1 cup freshly-shredded pepper Jack cheese
- 1 roma tomato, diced, divided
- ¼ cup cilantro leaves, chopped
- Nestle the sliced red onions into a mason jar. In a small saucepan, heat the vinegar, 2 tablespoons water, salt, and sugar, until the salt and sugar are dissolved, and the liquid is simmering.
- Remove from the heat, and pour directly into the jar. Submerge the onions in the hot liquid as much as possible, then seal the jar, and set aside.
- In a small skillet, crumble the chorizo over medium heat until browned, about 5 minutes. Remove for the heat, and set aside.
- In a separate skillet, add the Velveeta, and heat gently over low heat, stirring occasionally to avoid scorching. Once it's mostly melted, add the pepper Jack cheese, and stir to combine.
- Once the cheeses are melted and sticky, add the remaining ½ cup water, whisking constantly until the queso is thinned to the desired consistency. Add most of the diced tomatoes, and stir gently to combine.
- Transfer the queso to a serving bowl, then top with the cooked chorizo, reserved tomatoes, cilantro, and pickled red onions. Serve immediately.
| Calories per Serving | 760 |
| Total Fat | 59.3 g |
| Saturated Fat | 29.9 g |
| Trans Fat | 1.0 g |
| Cholesterol | 158.6 mg |
| Total Carbohydrates | 9.6 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 6.5 g |
| Sodium | 1,700.0 mg |
| Protein | 45.2 g |
