Chorizo Queso Dip Fries (Printable)
Crispy fries smothered in spicy chorizo and creamy queso, finished with jalapeños, cilantro, and spring onions.
# 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 pepper, finely chopped (optional)
07 - 3/4 cup whole milk
08 - 5 ounces cream cheese
09 - 7 ounces sharp cheddar cheese, shredded
10 - 3.5 ounces Monterey Jack cheese, shredded
11 - 1 teaspoon smoked paprika
12 - Freshly ground black pepper, to taste
13 - Salt, to taste
→ Toppings
14 - 2 scallions, 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
# Directions:
01 - Bake or deep-fry the French fries according to the package directions or your preferred method until golden and crispy. Keep them 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 thoroughly browned, approximately 5 to 6 minutes. Transfer the chorizo to a plate using a slotted spoon, leaving rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño (if using) to the skillet with the remaining chorizo fat. Sauté for 2 to 3 minutes until the vegetables are softened and fragrant.
04 - Reduce heat to medium-low. Add the cream cheese and whole milk to the skillet, stirring constantly until the mixture is smooth and fully combined. Gradually incorporate the shredded cheddar and Monterey Jack cheeses, continuing to stir until completely 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 garnish. Let the dip simmer gently for 2 to 3 minutes to meld the flavors.
06 - Arrange the hot French fries on a large serving platter. Pour the warm chorizo queso generously over the fries. Scatter the reserved chorizo crumbles on top, followed by sliced scallions, diced tomato, fresh cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.
# Expert Tips:
01 -
- The chorizo fat left in the pan seasons the entire queso sauce so every bite carries a smoky depth you cannot get from plain cheese sauce.
- It transforms frozen fries into something that tastes like it came from a roadside taqueria with zero fuss.
02 -
- If the heat is too high when you melt the cheese it will break and turn grainy instead of smooth so keep it at medium low and be patient.
- Assemble and serve right away because the fries soften quickly under the sauce and the texture window is short.
03 -
- Shred your own cheese from a block rather than using pre shredded bags because the anti caking additives in bagged cheese make the sauce grainy.
- Warm the milk slightly before adding it to the skillet so the temperature shock does not cause the cream cheese to clump.