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Chorizo Nachos with White Queso Sauce Recipes

kept bymlehet
recipe byThe Kitchn

White American cheese is what delivers the silk-like texture similar to that of queso dip served in restaurants and can be purchased in block form in the grocery's deli section or in pre-wrapped slices in the cheese aisle. Swiss, provolone, and pepper Jack are possible alternatives if you prefer to use a less processed cheese, although the results won't be as smooth.
I actually prefer to make the queso sauce about an hour before serving in order for the flavors to marry. Hold the sauce on low heat, whisking occasionally to prevent a "cheese skin," and thin with additional stock or water as needed.


1 1/2 tablespoons canola oil
2 (12-ounce) packages bulk Mexican-style chorizo
1 jalapeƱo, seeded and minced (more to taste)
1/2 yellow onion, peeled and minced
1 (4-ounce) can fire-roasted green chiles
1 cup (8 ounces) evaporated milk
1 teaspoon cornstarch
12 ounces white American cheese, torn into pieces (See Recipe Notes)
4 ounces sharp white cheddar, grated
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin powder
Kosher salt, white pepper, and cayenne, to taste
Hot sauce, to taste
Chicken stock or water, for thinning
1 family-size bag excellent quality corn tortilla chips (or homemade)

Additional toppings:
Lime wedges
Sliced radishes
Diced avocados and/or guacamole
Shredded lettuce
Pickled jalapeƱos
Cilantro leaves
Sliced green and/or red onions
Sour cream or Mexican crema
Refried or black beans
Queso fresco or cotija cheese, crumbled



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