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6 oz raw chorizo
8 oz queso blanco or white american cheese, grated
1 small (5 oz) can evaporated milk
¼ cup whole milk
2 Tbsp diced green chilis
1 Tbsp chopped pickled jalapenos, or more to taste
1 Tbsp Spirits & Spice Chili Extra Virgin Olive Oil
Cilantro, for topping
Tortilla chips, for serving
Preheat a large skillet set over medium high heat. Add chorizo and cook, breaking up large chunks into smaller bits, until browned and slightly crispy, about 10 to 15 minutes. Add a Chili Extra Virgin Olive Oil to help it crisp up.
Transfer chorizo with a slotted spoon to a paper-towel lined plate; set aside.
Wipe out skillet and return to low heat. Add evaporated milk and milk to skillet and heat until it just starts to steam, then add grated cheese, a handful at a time, whisking until melted and smooth. Be sure to do this gently over low heat, don’t rush it, or the sauce might separate on you.
When cheese is completely melted and smooth, stir in green chilis and jalapenos, along with most of the chorizo (reserve a spoonful or two for topping, if desired).
Pour queso into warm serving dish. I used a 6-inch cast iron skillet I had preheated in the oven for 15 minutes. This will keep you queso creamier longer.
Top with reserved chorizo, a few slices of pickled jalapeno and fresh cilantro, as desired. Serve warm.
