Hatch Chili Chorizo Queso Skillet

Hatch Chili Chorizo Queso Skillet

Hatch Chili Chorizo Queso Skillet

Our beautiful all beef chorizo loaded with cheese, onions, fire roasted tomatoes, and fresh roasted HATCH CHILIES. If you can catch them in season or happen to have some stashed away in the freezer.. its time to put those flavor powerhouses to work with chorizo and cheese. The family came over for Tex-mex on the porch one night but we didn’t even make it past the appetizer 😂 So good, so cheesy, and (apparently) super hearty! 

The Supply List

  • 1lb Wild Earth Beef Chorizo or Ground Beef with Taco Seasoning
  • 1 small yellow onion, diced
  • 1-2 Roasted Hatch chilies, depending on how hot you’d like it!
  • If you don’t have hatch chilies.. no worries! Just add in 1-2 small cans of diced green chilies
  • Olive oil for sautéing
  • 1/2 tsp Onion powder
  • 2 C Monterey jack cheese, fresh shredded *
  • 1 C Sharp Cheddar, I prefer white cheddar, fresh shredded *
  • 3 oz cream cheese
  • 12 oz can Rotel or fire roasted tomatoes
  • 1/2tsp onion powder
  • chicken stock , Milk, or cream to thin to desired consistency
  • Salt and pepper to taste

I grew up with Velveeta based cheese dips but I wanted to change it up a bit. But if that's what you like, then go for it! I still might add a cup of freshly grated cheese to the mix to jazz up the texture and add some stringiness. 

*Buying the block of cheese and shredding it yourself will cut out any additives they put in pre-shredded cheese to keep it from sticking together. The additives can give the queso a slight grainy texture. 

The Steps

  • With your well seasoned cast iron skillet or non-stick skillet, brown and cook the chorizo (or taco meat) over med- med-high heat. 
  • Work and chop it with a wooden spatula. The chorizo is a little stickier than the regular ground beef because of the extra spices but just chop it as it browns until you achieve the texture you’d like. Set aside.  
  • Saute the onions in oil with a bit of salt until softened, then add the chilies and tomatoes. 
  • Continue cooking until unions are translucent( 1-2 min) reduce the heat to low. 
  • Add the cheese and stir continuously with a rubber spatula until melty and starting to bubble. Stir in the chorizo. If it’s a little thicker than you like, you can add some liquid to thin it out.

For Serving: Garnish with fresh cilantro. As the dip cools, the cheese will start to harden. So if you're bringing for a party, have a warming dish or a small serving crock. Otherwise y'all just dig in and reheat as needed . 


Rachel Wilson

This is now my go-to recipe when I make smoked queso. After cooking the chorizo and sauteing the onions I mix everything together cold, put it on the grill, close the grill cover, and stir occasionally until it is melted together and bubbly.

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