@carnationmilks: Creamy, cheesy, and packed with bold chorizo flavor. 🧀🌶️ The secret to silky homemade queso? Carnation Evaporated Milk. Save this recipe for your next taco night or game day! #chorizo #queso #quesodip #appetizers #carnationmilk Creamy Chorizo Queso Ingredients: 6 oz of chorizo (casings removed) 1 12oz can fire-roasted tomatoes with chilis ½ teaspoon cornstarch 1 12oz can Carnation Evaporated Milk 8oz block of pepperjack cheese, shredded 8oz block of sharp cheddar cheese, shredded Salt Pepper Sliced jalapenos (optional) Tortilla chips for serving How to make creamy chorizo queso 1. In a medium cast iron skillet over medium heat, brown chorizo until cooked through and slightly crispy. About 5-8 minutes. 2. Remove the chorizo from the pan and place into a bowl. Set aside. In the same pan, add fire-roasted tomatoes with chilis. Season with salt and pepper. Cook over medium heat until the liquid evaporates and the tomatoes become somewhat jammy. About 8-10 minutes. 3. Add the cornstarch and stir. Pour Carnation Evaporated Milk into the pan and bring to a low simmer. 4. Once the evaporated milk is heated through and the mixture starts to thicken slightly, turn the heat down to low. Slowly add the cheese a handful at a time and stir until the cheese is incorporated. Repeat this process until all of the cheese has been stirred into the queso. 5. Reserve 1 spoonful of the chorizo and stir in the remaining chorizo into the queso. Garnish the queso with sliced jalapenos and the remaining chorizo. Serve immediately with tortilla chips. Enjoy!
