Smoked Queso Blanco Dip with Chorizo
A smoky, creamy queso blanco dip with spicy chorizo and Hatch green chiles, perfect for casual gatherings and game days. This dip combines layers of smoky, spicy, and creamy flavors with a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 1 pound (450g) queso blanco cheese, shredded or cubed
- 8 ounces (225g) chorizo sausage, casings removed and crumbled
- 1 cup roasted, peeled, and chopped Hatch green chiles (fresh or canned)
- ½ cup (120ml) whole milk
- 2 tablespoons (30g) unsalted butter, softened
- 2 cloves garlic, minced
- ½ small onion, finely diced
- ½ teaspoon ground cumin
- 2 tablespoons fresh cilantro, chopped (optional)
- Salt and pepper to taste
Instructions
- Roast the Hatch green chiles over an open flame or under a broiler until skins blister and blacken (about 5-7 minutes). Place in a bowl covered with plastic wrap or sealed bag for 10 minutes to steam. Peel, remove seeds, and chop finely.
- Heat a cast iron skillet over medium heat. Add crumbled chorizo and cook, stirring often, until browned and cooked through (6-8 minutes). Drain excess fat, leaving a bit for flavor. Remove chorizo and set aside.
- In the same skillet, add butter. Once melted, sauté diced onion and minced garlic until translucent and fragrant, about 3-4 minutes. Avoid browning the garlic.
- Lower heat to medium-low. Add shredded queso blanco to skillet with onions and garlic, stirring gently. Pour in milk gradually to help cheese melt smoothly, stirring often to prevent clumping.
- Sprinkle in ground cumin, salt, and pepper to taste. Fold in chopped Hatch green chiles and cooked chorizo, stirring until evenly combined and melted into a creamy dip.
- Transfer skillet to preheated smoker at 225°F (107°C). Add wood chips and close lid. Smoke dip for 20-30 minutes, stirring halfway through to develop smoky flavor and smooth consistency.
- Remove from smoker, stir, and sprinkle chopped cilantro on top if desired. Serve immediately with tortilla chips or fresh veggies.
Notes
Keep smoker temperature steady at 225°F to avoid cheese separating. Stir gently and often to prevent scorching. Drain excess chorizo fat but keep some for flavor. If queso looks grainy, lower heat and add more milk. Smoking step is essential for deep smoky flavor. For non-smoker option, roast chiles under broiler and add smoked paprika.
Nutrition
- Serving Size: About 1/4 cup
- Calories: 265
- Sugar: 1
- Sodium: 450
- Fat: 21
- Saturated Fat: 9
- Carbohydrates: 3
- Fiber: 1
- Protein: 13.5
Keywords: smoked queso blanco dip, chorizo dip, Hatch green chiles, smoky cheese dip, game day dip, party appetizer, Mexican cheese dip