Chorizo Queso Dip Fries (Printer-friendly)
Crispy fries smothered in spicy chorizo and creamy queso, finished with cilantro, jalapeño, and diced tomato.
# What You'll Need:
→ French Fries
01 - 2 pounds frozen French fries (or homemade)
→ 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, finely chopped (optional)
07 - ¾ cup whole milk
08 - 5.3 ounces cream cheese
09 - 7 ounces shredded cheddar cheese
10 - 3.5 ounces shredded Monterey Jack cheese
11 - 1 teaspoon 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, sliced
18 - Sour cream, for drizzling
# Directions:
01 - Bake or deep-fry the French fries according to package directions 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, 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 with the remaining chorizo fat. Sauté for 2 to 3 minutes until softened and fragrant.
04 - Reduce heat to medium-low. Add the cream cheese and whole milk to the skillet, stirring constantly until the cream cheese melts and the mixture is smooth. 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 dip and reserve the remainder for topping. Simmer gently for 2 to 3 minutes, stirring occasionally.
06 - Arrange the hot crispy fries on a large serving platter. Pour the chorizo queso dip generously over the fries. Scatter the reserved chorizo across the top and finish with sliced spring onions, diced tomato, chopped cilantro, sliced jalapeño, and a drizzle of sour cream. Serve immediately while hot.
# Expert Advice:
01 -
- The queso clings to every single fry instead of pooling at the bottom like a sad soup.
- It turns basic freezer aisle fries into something people will genuinely compliment you for at any gathering.
02 -
- If your heat is too high when melting the cheeses the sauce will break and turn grainy, so patience on medium low is everything.
- Stirring the cream cheese and milk until completely smooth before adding shredded cheese is the step that saves you from a lumpy dip.
03 -
- Reserving half the chorizo for topping instead of mixing it all into the dip gives you those crispy concentrated bursts of flavor on top.
- Shred your own cheese from a block rather than using pre shredded bags because the anti caking powder on bagged cheese will make your dip grainy.