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Flavorful Smoked Queso Blanco Dip with Chorizo

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A smoky, creamy queso blanco dip with spicy chorizo and roasted poblano peppers, perfect for gatherings and quick snacks.

Ingredients

Scale
  • 8 ounces (225 grams) queso blanco cheese, shredded or cubed
  • 6 ounces (170 grams) chorizo, casing removed and crumbled
  • 1 large poblano pepper, roasted, peeled, seeded, and chopped
  • ½ medium white or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small jalapeño, diced (optional)
  • ½ cup (120 ml) milk, whole or 2%
  • A small handful cilantro, chopped
  • 1 tablespoon olive oil or butter
  • Salt and pepper to taste

Instructions

  1. Roast the poblano pepper by placing it directly on a gas stove flame, grill, or under the broiler. Turn every few minutes until the skin is blackened and blistered all around. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the charred skin, then remove seeds and stem. Chop finely and set aside.
  2. Heat 1 tablespoon olive oil or butter in a cast-iron skillet over medium heat. Add the crumbled chorizo and cook until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.
  3. In the same skillet, add the chopped onion, minced garlic, and jalapeño (if using). Sauté until softened and fragrant, about 3-4 minutes, stirring frequently.
  4. If using, lightly smoke the queso blanco cheese cubes at low heat for 20-30 minutes using a smoker or wood chip smoking box to add smoky undertone.
  5. Transfer the smoked (or fresh) queso blanco cheese to the skillet with the sautéed aromatics. Add the roasted poblano and cooked chorizo back into the pan. Pour in ½ cup (120 ml) milk and gently melt everything together over low heat, stirring constantly to prevent sticking or burning until creamy and smooth, about 8-10 minutes.
  6. Taste and season with salt and freshly ground black pepper as needed. Stir in chopped cilantro just before serving.
  7. Transfer to a serving bowl and serve warm with sturdy tortilla chips or fresh-cut veggies.

Notes

If you don’t have a smoker, add ½ teaspoon smoked paprika or chipotle powder to mimic smoky flavor. Stir in extra milk if dip thickens while standing. For dairy-free, substitute queso blanco with plant-based melting cheese and use coconut milk. Leftovers keep up to 4 days refrigerated; reheat gently with milk. Freezing not recommended.

Nutrition

Keywords: queso blanco dip, smoked cheese dip, chorizo dip, roasted poblano, party dip, easy appetizer, Mexican dip

Find it online: https://eliplate.com/flavorful-smoked-queso-blanco-dip-with-chorizo-easy-recipe/