Green Chile and Chorizo Queso
Ingredients:
1/3 lb. spicy chorizo
4 oz. cremini mushrooms, roughly chopped
1 Tbsp. butter
1 Tbsp. flour
1 1/2 cup whole milk
3 cups mozzarella cheese, shredded
4 oz. cream cheese
1 cup Hatch Chile Verde
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
salt and pepper to taste
chopped cilantro for garnish
Directions:
Heat a cast iron or non-stick skillet over medium-high heat.
Brown chorizo, adding mushrooms after a few minutes.
Cook until chorizo is fully done and transfer to a bowl.
Next, reduce heat to medium and add butter. Sprinkle in flour and stir to combine.
Stir and scrape constantly until light caramel in color.
Reduce heat to low and add slowly add milk, whisking constantly.
As the milk starts to heat up, add cheese gradually.
Add cream cheese and continue whisking until smooth.
Stir in chile verde, spices and half of the chorizo mixture.
Spoon the remaining chorizo mixture on top and garnish with cilantro.
Serve hot with tortilla chips.
Click here for Hatch Chile Verde
1/3 lb. spicy chorizo
4 oz. cremini mushrooms, roughly chopped
1 Tbsp. butter
1 Tbsp. flour
1 1/2 cup whole milk
3 cups mozzarella cheese, shredded
4 oz. cream cheese
1 cup Hatch Chile Verde
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. smoked paprika
salt and pepper to taste
chopped cilantro for garnish
Directions:
Heat a cast iron or non-stick skillet over medium-high heat.
Brown chorizo, adding mushrooms after a few minutes.
Cook until chorizo is fully done and transfer to a bowl.
Next, reduce heat to medium and add butter. Sprinkle in flour and stir to combine.
Stir and scrape constantly until light caramel in color.
Reduce heat to low and add slowly add milk, whisking constantly.
As the milk starts to heat up, add cheese gradually.
Add cream cheese and continue whisking until smooth.
Stir in chile verde, spices and half of the chorizo mixture.
Spoon the remaining chorizo mixture on top and garnish with cilantro.
Serve hot with tortilla chips.
Click here for Hatch Chile Verde
