Photo by Marcus Nilsson
In defense of Velveeta: Its texture is supreme.
Recipe information
Total Time
Total 25 minutes
Yield
Makes 8 servings
Ingredients
1 tablespoon vegetable oil
6 ounces fresh pork chorizo, casings removed
2 1/2 cups half-and-half
8 ounces Velveeta cheese, cut into cubes
8 ounces Monterey Jack cheese, grated
8 ounces sharp cheddar, grated
2 tablespoons chopped canned chipotle chiles in adobo
1 1/4 teaspoon kosher salt
3/4 teaspoon ancho chile powder
3/4 teaspoon chipotle chile powder
2 ounces crumbled Cotija cheese or queso fresco
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.
Recipe notes
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