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Flavorful Smoked Queso Dip Recipe with Roasted Hatch Chili and Crispy Chorizo Made Easy

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A smoky, spicy, and crispy queso dip featuring roasted Hatch chilies and crispy chorizo, perfect for game day or casual gatherings. This dip balances bold flavors with creamy textures for a crowd-pleasing snack.

Ingredients

Scale
  • 3–4 medium-sized Hatch chilies, roasted and peeled
  • 6 ounces Mexican-style pork chorizo, removed from casing and cooked until crisp
  • 2 cups sharp cheddar cheese, shredded (about 200 grams)
  • 1 cup Monterey Jack cheese, shredded (about 100 grams)
  • 4 ounces cream cheese, softened (about 115 grams)
  • 1 cup whole milk (240 ml), adjust for desired dip consistency
  • 2 cloves garlic, minced
  • ¼ cup onion, finely diced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons fresh cilantro, chopped (optional, for garnish)
  • 1 small jalapeño, finely diced (optional, for added heat)

Instructions

  1. Roast the Hatch chilies directly on a gas burner flame or under a broiler, turning frequently until the skin is charred and blistered all over (about 5-7 minutes). Transfer to a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes.
  2. Once cooled, peel off the charred skin carefully, then slice open and remove seeds and membranes. Roughly chop the peeled chilies and set aside.
  3. In a cast iron skillet over medium heat, cook the chorizo, breaking it up with a spoon until nicely browned and crispy (about 7-9 minutes). Drain excess fat if needed, then set chorizo aside on paper towels.
  4. In the same pan, with a little reserved chorizo fat, add diced onion and garlic. Cook gently until translucent and fragrant, about 3-4 minutes.
  5. In a blender or food processor, combine roasted Hatch chilies with sautéed onion and garlic. Pulse until smooth. Add a splash of milk if mixture is too thick.
  6. In a medium saucepan over low heat, combine cream cheese and milk. Stir gently until cream cheese softens and mixture is warm.
  7. Gradually add shredded cheddar and Monterey Jack cheeses, stirring continuously until melted and smooth. Stir in pureed chili mixture, smoked paprika, cumin, salt, and pepper. Keep heat low to avoid graininess.
  8. Fold in crispy chorizo pieces, reserving a little for garnish if desired. Stir until evenly distributed.
  9. Keep the dip warm over very low heat or transfer to a small slow cooker. Garnish with fresh cilantro and diced jalapeño before serving.

Notes

Do not rush roasting the chilies or melting the cheese to preserve smoky flavor and smooth texture. Keep heat low when melting cheese to prevent separation. Add milk as needed to adjust dip consistency. Leftovers store well in the fridge for up to 3 days; reheat gently and add milk if thickened.

Nutrition

Keywords: smoked queso dip, Hatch chili, chorizo, cheesy dip, smoky dip, game day dip, spicy queso, roasted chilies, creamy dip

Find it online: https://bitefuljoy.com/flavorful-smoked-queso-dip-recipe-with-roasted-hatch-chili-and-crispy-chorizo-made-easy/