Chorizo Velveeta Queso Blanco Recipe
Prep Time:
Cook Time:
  • 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
  1. 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.
  2. 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.
  3. In a small skillet, crumble the chorizo over medium heat until browned, about 5 minutes. Remove for the heat, and set aside.
  4. 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.
  5. 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.
  6. Transfer the queso to a serving bowl, then top with the cooked chorizo, reserved tomatoes, cilantro, and pickled red onions. Serve immediately.