Chorizo Queso Dip Fries (Print Version)
Crispy fries smothered in spicy chorizo and creamy queso, finished with cilantro, tomato and jalapeño.
# What You'll Need:
→ French Fries
01 - 2 lb frozen French fries (or homemade)
→ Chorizo Queso Dip
02 - 7 oz chorizo sausage, casing removed and crumbled
03 - 1 tbsp 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 - 5 oz cream cheese
09 - 7 oz shredded sharp cheddar cheese
10 - 3.5 oz shredded Monterey Jack cheese
11 - 1 tsp smoked paprika
12 - Freshly ground black pepper, to taste
13 - Salt, to taste
→ Toppings
14 - 2 spring onions, thinly sliced
15 - 1 small tomato, diced
16 - 1 handful fresh cilantro, chopped
17 - 1 jalapeño pepper, sliced into rounds
18 - Sour cream, for drizzling
# How-To Steps:
01 - Bake or fry the French fries according to package instructions or your preferred method until golden and crispy. 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 with a spoon, until browned and cooked through, about 5 to 6 minutes. Remove the chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño to the skillet. Sauté 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 smooth and fully combined. Gradually add the shredded cheddar and Monterey Jack cheeses, continuing to stir until completely melted and creamy.
05 - Stir in the smoked paprika, then season with pepper and salt to taste. Return half of the cooked chorizo to the queso dip and reserve the remainder for garnish. Stir gently and simmer for 2 to 3 minutes to let the flavors meld.
06 - Arrange the hot crispy fries on a large serving platter. Pour the warm chorizo queso dip generously over the fries. Top with the reserved chorizo crumbles and your choice of sliced spring onions, diced tomato, fresh cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.
# Expert Tips:
01 -
- The queso dip alone is worth making, and you will find yourself eating it straight from the pan with a spoon before the fries even finish cooking.
- It scales effortlessly from a cozy night in to a crowd of twelve, and every single person will ask you for the recipe.
02 -
- If your queso gets grainy or separates, your heat is too high, so pull the pan off the burner entirely for a minute, stir vigorously, and return to low heat to bring it back together.
- Taste the dip for salt before adding any because chorizo is aggressively seasoned and you may find it needs nothing at all.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, because the anti caking coating on bagged cheese will make your queso grainy no matter how carefully you melt it.
- Warm your milk slightly before adding it to the cream cheese and the whole mixture will come together faster and smoother with zero lumps.