Chorizo con Queso

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“This is the best con Queso dip I've ever had. I got it from a great cookbook by a man named Grady Spears. I guarantee once you try this you will be a fan of his too.”
4 cups

Ingredients Nutrition


  1. Warm the oil in a heavy saucepan over med heat.
  2. Add the sausage and cook for 2 minutes, or until the fat begins to melt.
  3. Add the onion and garlic.
  4. Cook until the chorizo is well browned.
  5. Drain off the grease and add the tomato, chile, and stock.
  6. Bring the mixture to a simmer and slowly add the cheese, blending with a spoon.
  7. As each batch of cheese melts, add more, cooking over very low heat.
  8. When the cheese has melted and the mixture comes together, it is ready to serve.
  9. Keep warm while serving.
  10. Note 1- serve with tortillas or fresh tortilla chips.
  11. Note 2- you COULD use canned pre-roasted poblanos, but roasting one yourself is really simple.
  12. Take a poblano chili, rub with a bit of corn oil, put under the broiler and let it cook until the skin starts to char.
  13. Turn it over and continue this way until the skin is charred all over.
  14. Take it out (with tongs!) and put in a plastic zip-lock bag and let it sit until cool.
  15. Remove the chile and the skin will peel right off, then tear it open and remove the seeds and stems.
  16. It's that simple.
  17. Just like roasting a bell pepper.

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