It seems harder and harder to go to a Mexican restaurant and not order queso or guacamole with chips. Salsa alone seems a bit passe.
And certainly at home or at the tailgate, there must be queso and/or guacamole available. A definite. No getting around it. I mean, why else would there always be a shortage of Velveeta around the time of the “big game.”
Looking around the world wide, there are many variances on the simplest recipe for queso (Velveeta, Rotel, zap in the microwave). I prefer the ones that include either ground beef or ground pork sausage (could eat that for dinner).
The recipe below calls for little more of everything: more cheese, more meat, more heat.
- 10 ounces sharp cheddar cheese, shredded
- 10 ounces jack cheese, shredded
- 8 ounces chorizo sausage, bulk or links with casings removed
- 2 tablespoons butter
- 2 tablespoons flour
- 12 ounces evaporated milk
- ⅛ cup cream cheese
- 1 can (10 ounces) diced tomatoes with green chilies, drained
- 2 jalapeno peppers, finely chopped
- 1 Serrano pepper, finely chopped
- ¼ teaspoon cayenne pepper
- ½ teaspoon cumin
Cook the chorizo in a large frying pan over medium-to-high heat until cripy, breaking it apart with a spoon as it cooks. Leaving the drippings in the pan, scoop the sausage and place on a plate lined with a paper towel. Add butter to the drippings and melt over medium heat.
Sprinkle in the flour, whisk them together, and cook for 2 minutes. Add the evaporated milk, bring to a simmer and cook for 1-2 minutes, stirring constantly. Under low heat, add cream cheese and only half of the shredded cheddar and jack cheeses. When all that is melted, add the other half of the shredded cheeses. Then add the tomatoes, green chilies and the peppers and spices. Stir and then add the chorizo.