Queso con Carne Dip

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See original recipe at: mexicanfoodjournal.com

kept byDouglasC
recipe bymexicanfoodjournal.com

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Ingredients:

1 teaspoon vegetable oil
3 jalapenos seeded and chopped
3 serranos seeded and chopped
1 small yellow onion chopped, about ½ cup
12 ounces Mexican chorizo
2 pounds Velveeta cut into 1-inch cubes
½ -¾ cup whole milk
1 14- ounce can diced tomatoes drained
¼ cup fresh chopped cilantro
16 ounces Tortilla chips for servin

In a 12-inch cast-iron skillet or non-stick skillet, heat oil over medium-high heat and saute the chiles and onion with the chorizo, until vegetables are soft and chorizo is cooked, about 5 minutes.
Reduce the heat to low and add Velveeta cubes and stir until Velveeta has melted and is smooth and creamy. Slowly add milk if the queso is too thick. Add as much or as little as you like to achieve your perfect consistency.
Add canned tomatoes and cilantro and stir to combine. Serve with tortillas chips.

See original recipe at mexicanfoodjournal.com