I will never forget the first time I tried nachos. And not just any nachos, but the true Texas nachos with round tortillla chips, yellow cheese sauce pumped on top and jalapeño rings! Growing up in Los Angeles, we prepared our own version of nachos, but not with yellow cheese sauce. Most times it was with mom’s tomatillo chile de arbol salsa and grated monterey jack. It was a real treat! In 1979 my parents moved all of us from Los Angeles to Houston, Texas. Talk about shock! Lol! My siblings and I became addicted to the Texas style of nachos and wanted to prepare them on a weekly basis! No lie! So, you could only imagine our reaction to queso dip! The possibilities are endless. This is a simple version starting with pico de gallo ingredients, a roux to prepare a cheese sauce, lots of cheese and finished with pork chorizo. What’s not to love? Oh, and don’t forget the homemade chips!
Make sure you have plenty of homemade chips on hand when you prepare this tasty queso!
Yes, you could buy that popular brand of processed cheese and prepare the faster version, but it’s so much better starting from scratch!
Someone once suggested that I should really try adding nacho cheese sauce to my tamales! I am sure someone somewhere has already tried that, lol! I will stick with salsa for my tamales and cheese sauce for my nachos. But that is just me.
I store my excess cheese in the freezer
I was tired of throwing out moldy cheese and it finally occurred to me many years ago to freeze it! Some Mexican cheese varieties, like queso Oaxaca, especially when you get your hands on a good quality one. you don’t want to have it spoil. Lucky for me, I have a vacuum sealer for food, and it comes in very handy for things like this. It’s great for freezing uncooked tamales as well and of course uncooked meat in smaller portions.
Have you tried preparing your own chorizo yet? Why not?
Honestly, I have tried so many different recipes in the past 10 years. They are all slightly different, but all were delicious. My current favorite chorizo recipe is chorizo norteño. Drying the chorizo for a few days really intensifies the flavors. Also, the drying helps keep the chorizo from turning to mush when you cook it. At least that has been my experience.
Many Tasty Mexican Dishes Always Start With These Main Ingredients! La Bandera! That’s What My Abuelita Used To Call It!
Preparing a roux is easy and can be the start of many delicious dishes! Delicious for macaroni and cheese, white lasagna sauce, cheesy enchilada sauce, white pizza sauce with lots of garlic and more!
Queso Dip with Chorizo
Ingredients
- 8-10 oz pork or beef chorizo
- 3 tsps. butter
- 1 tbsp avocado oil
- 1 c diced onion
- 2-3 jalapeños, diced fine
- 2 cloves of garlic, minced
- 1 large roma tomato, diced fine
- Light salt n pepper
- 3 tbsps ap flour
- 2 1/2 c half n half or whole milk at room temperature
- 1 lb pepper jack cheese, shredded
- 4 oz queso oaxaca
- Valentina hot sauce to taste.
Instructions
- Cook the chorizo in a preheated skillet set at medium heat for 10 minutes. If it has excess grease, drain it out.
- In a large skillet at medium heat, melt the butter with the oil. After 2 minutes, add the onion, jalapeño and garlic. Sauté for 5 minutes.
- Add in the tomatoes. Stir well to combine. Season lightly with salt and pepper. Sauté for another 5 minutes.
- Stir in the flour and let it cook for 2 minutes. Gradually pour in the milk or half & half, stirring the whole time. Continue stirring until it looks smooth.
- Lower the heat and gradually mix in all of the cheese, stirring to combine all of the ingredients. Once cheese has melted, top with cooked chorizo. Serve right away. Serve with homemade chips or fajita size flour tortillas!
Notes
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