Chorizo Queso Dip Fries (Printable version)
Crispy fries topped with spicy chorizo and creamy cheddar-Monterey Jack queso, finished with scallions and cilantro.
# What you need:
→ Fries
01 - 2 pounds frozen French fries (or homemade equivalent)
→ Chorizo Queso Dip
02 - 7 ounces chorizo sausage, casing removed and crumbled
03 - 1 tablespoon olive oil
04 - 1 small onion, finely diced
05 - 1 garlic clove, minced
06 - 1 jalapeño pepper, finely chopped (optional)
07 - ¾ cup whole milk
08 - 5⅓ ounces cream cheese
09 - 7 ounces shredded sharp cheddar cheese
10 - 3½ ounces shredded Monterey Jack cheese
11 - 1 teaspoon smoked paprika
12 - Freshly ground black pepper, to taste
13 - Kosher salt, to taste
→ Toppings
14 - 2 scallions, thinly sliced
15 - 1 small tomato, seeded and diced
16 - 1 handful fresh cilantro, chopped
17 - 1 jalapeño pepper, thinly sliced into rounds
18 - Sour cream, for drizzling
# How To:
01 - Bake or deep-fry the French fries according to package directions or your preferred method until golden and crisp. Keep warm while preparing the dip.
02 - Heat olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook, breaking it apart, until deeply browned and cooked through, about 5 to 6 minutes. Transfer the chorizo to a plate with a slotted spoon, leaving rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño to the skillet. Sauté over medium heat for 2 to 3 minutes until the onion is softened and translucent.
04 - Reduce heat to medium-low. Add the cream cheese and whole milk to the skillet, stirring constantly until the cream cheese melts into a smooth base. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until fully melted and creamy.
05 - Stir in the smoked paprika, black pepper, and salt to taste. Return half of the cooked chorizo to the queso sauce, reserving the remainder for topping. Stir to combine and let simmer gently for 2 to 3 minutes to meld the flavors.
06 - Arrange the hot fries on a large serving platter. Ladle the warm chorizo queso dip generously over the fries. Scatter the reserved chorizo across the top and finish with sliced scallions, diced tomato, chopped cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.
# Expert Advice:
01 -
- The queso dip comes together in the same pan you cook the chorizo in, so every bit of rendered flavor stays right where it belongs.
- Frozen fries do all the heavy lifting here, meaning you get maximum indulgence with almost zero prep work.
02 -
- If the queso tightens up while you are waiting for the fries, stir in a splash of warm milk to bring it back to a dippable consistency.
- Resist the urge to crank the heat when melting the cheeses because high heat causes the proteins to seize and you will end up with a grainy sauce.
03 -
- Shred your own cheese from a block rather than buying pre shredded because the anti caking agents on bagged cheese will make your queso gritty.
- Warm your serving platter in a low oven for a few minutes before assembling so the cheese stays molten longer at the table.