Chorizo Queso Blanco
Rated 3 stars by 14 users
This decadent bone broth based queso blanco has layers of rich creamy flavor that you will savor with every bite!
Ingredients
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8 oz ground chorizo, uncooked
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2 Tbsp FOND’s Chili & Garlic or Pure & Unflavored Tallow
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1/2 cup yellow onion , finely diced
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4 oz diced mild chiles
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2 Tbsp all-purpose flour (or can use a 1:1 gluten-free!)
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1 cup FOND’s Poblano Beef Bone Broth
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1/2 cup half and half
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1/4 tsp ground black pepper
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1/8 tsp chili powder
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1/4 tsp cumin
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1/8 tsp cayenne pepper
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1 1/2 cups grated Monterey jack cheese
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1 1/2 cups grated white mild cheddar cheese
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MASA Tortilla Chips for serving
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Chopped cilantro, pico de gallo, and guacamole are all optional toppings!
Directions
On the stovetop, use a dutch oven to heat the chorizo over low heat. As the fat melts, turn up the heat to medium, stirring the chorizo frequently while using a wooden spoon to break apart any clumps. Once fully cooked, remove the sausage to a small bowl and drain fat if desired.
Melt the tallow in the same dutch oven over low heat. Add the onions and green chilies, cook, stirring, until translucent and fragrant. Stir in the flour and cook for an additional 2-3 minutes, stirring constantly.
Add the bone broth until well combined. Then add the half and half, salt, black pepper, chili powder, cumin, and cayenne pepper. Bring the mixture to a boil over high heat while whisking. It should begin to thicken. Once the sauce has thickened to the consistency of a cream soup, remove from the heat and whisk in the cheese, one handful at a time.
Pour the dip into a serving dish and top with the chorizo. Add the optional toppings, if using, and serve with MASA tortilla chips (our favorite - they use grass-fed tallow!)
