Ingredients
7-8ozchorizo,casings removed
2tbspbutter
2tbspcornstarch
12ozevaporated milk,1 can
2ozcream cheese
8ozsharp cheddar cheese,freshly shredded
4ozOld El Paso chopped green chiles
½cupdiced tomatoes
½tspsalt,or more or less to taste
Preparation
Saute chorizo in a large saute pan over high heat for about 10 minutes until cooked through and crispy, crumbling and stirring with a spoon constantly. Remove from heat and set aside.
While the chorizo is cooking, melt the butter in a separate medium saucepan over medium-high heat. Whisk in the cornstarch until combined and cook for 1 minute, stirring constantly.
Add the evaporated milk, and whisk until combined and smooth. Add in half of the cheese, and stir until melted. Repeat with the second half of the cheese.
Stir in the green chiles, tomatoes, and cooked chorizo until combined.
Taste the queso, and season with desired amount of salt. Serve immediately with chips.
