Ingredients:

  • 1 tbsp Olive Oil
  • 1 lb Ground Beef (80/20 lean/fat ratio recommended)
  • 4 oz Fresh Mexican Chorizo, casings removed
  • 1 medium Yellow Onion, finely diced
  • 1 medium Jalapeño Pepper, seeded and finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 1 standard can (10 oz) Diced Tomatoes and Green Chilies (Rotel), undrained
  • ½ cup Chicken Stock or Light Lager Beer
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Whole Milk (warm)
  • 8 oz Cream Cheese, cut into cubes
  • 8 oz Monterey Jack Cheese, freshly grated
  • 4 oz Sharp Cheddar Cheese, freshly grated
  • 4 oz White American Cheese or Processed Cheese product (e.g., Velveeta), cut into cubes
  • Chopped Fresh Cilantro (for garnish)
  • Diced Red Onion or Pickled Jalapeños (for garnish)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add the ground beef and chorizo. Break up the meat and cook until fully browned (about 6–8 minutes).
  2. Drain off all but about 1 tablespoon of the rendered fat. Reduce heat to medium.
  3. Add the diced yellow onion and jalapeño to the meat. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute, allowing the spices to 'bloom' in the residual fat to deepen their flavour.
  5. Push the meat mixture to one side of the pot. Add the butter to the cleared space. Once melted, whisk in the flour to create a paste (a roux). Cook the roux for 1–2 minutes, stirring constantly.
  6. Gradually whisk the warm milk into the roux until smooth and thickened. Then, stir in the chicken stock or beer and the can of undrained Diced Tomatoes and Green Chilies. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low. Stir in the cubed cream cheese until fully dissolved and the sauce is smooth.
  8. Begin adding the grated Monterey Jack and Sharp Cheddar cheeses in small handfuls, stirring constantly until each batch is fully melted before adding the next. Keep the heat on the lowest setting possible to prevent graininess.
  9. Stir in the cubed American/Processed cheese. Continue stirring until the dip is completely smooth, creamy, and homogenous. Taste and adjust salt and pepper if necessary.
  10. Transfer the queso to a serving dish (or keep it warm in a slow cooker). Garnish generously with fresh cilantro and optional red onion. Serve immediately with tortilla chips.