D: Queso. Chorizo Queso. Enough said.
[Serves 4 to 8]
- 6 large jalapeno peppers
- 1TBsp vegetable oil
- 1/2lb chorizo, removed from casings
- 3/4C diced onion
- 1/4C diced tomato
- 1lb Velveeta, cubed
- skillet or non-stick frying pan
- baking sheet
Halve and seed 5 jalapenos, toss in the vegetable oil and arrange face down on a baking sheet (I used parchment to ensure nothing stuck, easier cleanup too). Roast until very dark, approximately 15 minutes. Cool and finely chop. Mince the raw jalapeno, including seeds.
In a skillet or frying pan (we used a non-stick frying pan because I didn’t feel like cleaning cheese out of a cast iron pan), cook the sausage and onion over medium heat, breaking it up, until browned, 7-9 minutes. Stir in tomatoes & roasted pepers, add the cheese.
Reduce to medium-low and melt, 2-3 minutes. Add raw jalapeno and mix.
[S: Had to add a gratuitous baseball game in the background shot for this recipe]
Shovel into face using nachos [S: is dreaming of shoveling queso with nachos].
Final Verdict: D: Velveeta queso (or other variations of actual cheese) is very different to me, not used to queso having that kind of consistency; too used to cheap store-bought stuff. That takes some getting used to if you’re used to the jarred stuff [S: Agreed. It’s very smooth. I’m still trying to get used to it. It’s absolutely delicious though]. Very good otherwise though. I’d like to try ~ the recipe while leaving out the chorizo sometime as well, since that’s closer to normal queso; a little less heavy.