Chorizo Queso Dip Fries (Printable)
Crispy fries topped with spicy chorizo, creamy queso and fresh jalapeño for a bold Tex-Mex snack.
# What You Need:
→ 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 - ¾ cup whole milk
08 - 5 ounces cream cheese
09 - 7 ounces shredded sharp cheddar cheese
10 - 3.5 ounces shredded Monterey Jack cheese
11 - 1 teaspoon smoked paprika
12 - Freshly ground black pepper, to taste
13 - Kosher salt, to taste
→ Toppings
14 - 2 spring onions, thinly sliced
15 - 1 small tomato, seeded and diced
16 - 1 handful fresh cilantro, chopped
17 - 1 jalapeño pepper, thinly sliced into rounds
18 - Sour cream, for drizzling
# How-To:
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 queso 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 deeply browned and cooked through, 5 to 6 minutes. Transfer the chorizo to a plate with a slotted spoon, leaving rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño to the skillet. Sauté in the remaining chorizo fat until the onion is softened and translucent, 2 to 3 minutes.
04 - Reduce heat to medium-low. Add the cream cheese and whole milk to the skillet, stirring constantly until the cream cheese melts into a smooth base. Gradually fold in the shredded cheddar and Monterey Jack cheeses, stirring continuously until fully melted and velvety.
05 - Stir in the smoked paprika and season with black pepper and salt to taste. Return half of the browned 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, crispy fries on a large serving platter. Pour the warm chorizo queso dip generously over the fries. Scatter the reserved chorizo across the top and finish with sliced spring onions, diced tomato, chopped cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.
# Expert Tips:
01 -
- The queso dip mixed directly with chorizo fat is the kind of reckless decision that pays off every single time.
- You get all the glory of loaded nachos but with fries, which somehow makes everything feel more indulgent and fun.
- It comes together fast enough for a weeknight craving but impressive enough to serve at any gathering.
02 -
- Do not walk away from the cheese while it is melting because scorched queso tastes bitter and nothing can rescue it once that happens.
- Taste the dip for salt before adding any because chorizo and both cheeses are already heavily seasoned on their own.
03 -
- Mix the two cheeses yourself rather than buying pre shredded bags because the anti caking agents on commercial shreds make the queso grainy instead of smooth.
- Reserve a little chorizo fat in the pan and use it to fry an egg for topping if you want to turn this into the most outrageous breakfast of your life.