Queso Fundido with Chorizo—the Perfect Super Bowl Dip

This queso fundido with chorizo—ridiculously good and melty-cheesy-spicy perfecto—is a go-to weekend and party snack in the home of Belqui Ortiz-Milili, one of our favorite Dominican cooks. Belqui, who lives in Arizona with her family, though she grew up in both New York City and the D.R., just loves the kick in this dip, thanks to its use of Mexican chorizo.

Belqui is such a queso-chorizo fan, she and her husband have been known to make an entire meal out of this starter, she reports. “When I make this dip, it outshines most other snacks or appetizers, so I normally serve it alone with drinks and chips! And it’s sheer perfection.”

And, yes, 100%—she’ll be making this for their Super Bowl-watching party, Belqui says. This year and always.

“I have been making this recipe for about three years now. I love cheese dips, and I love chorizo. So I decided one day to mix them both—and it turned out great!”

Belqui started craving this dish on the regular when she went out to eat one night during a visit home. “My first and only time I had cheese dip with chorizo was at a restaurant in New York City, and I loved it. Never saw it again on another menu. That’s what inspired me to create this very simple and quick recipe.”

Good thing, too. “Honestly, it’s one of the best dips I have ever had,” Belqui says.

The food she famously makes on her popular cooking blog Belqui’s Twist, as the name implies, typically offer a fresh take on a traditional Latino dish. Not here, she smiles. The dip was too good, as is. “No twist in this recipe. No D.R. influence, either. Shocking!” she smiles.

“It was a craving I needed to satisfy, and I went for it. I am so glad I did!”

The spiciness in this queso–chorizo dip will leave your guests and family thirsty, so serve with a refreshing pitcher of mezcal margaritas, palomas, micheladas or a creamy-citrus Dominican non-alcoholic drink Belqui makes called morir soñando (so evocatively named: to die dreaming).

“I am usually a wine person, but a margarita is perfect with this,” she adds. Pop open a big bag of tortilla chips to serve them with. Or make your own tortilla chips, called totopos in Mexico.

Oh, and get ready for everyone to ask you for the recipe, says Belqui. “Every single soul who has tried it loves it and makes it often. It’s delicious, quick and easy—so everyone gravitates toward making it.”

For more of Belqui’s Latino delish dishes, check out her addictive arepitas de yuca, D.R.-style black beans and rice, and classic cocktails morir soñando and santo libre to wash it all down—in style and authentically.

And for más SuperBowl-ready snacks, may we recommend these two Familia Kitchen Recipe Contest classics: Angie’s Guacamole and Bex’s Chili con Carne?

Whip Up a Batch of Belqui’s Spicy Queso Fundido Dip

Queso Fundido With Chorizo

Recipe by Belqui Ortiz-Millili Cuisine: Mexican

Servings

4

servings

Prep time

3

minutes

Cooking time

12

minutes

Ingredients

• 6 oz 6 ground pork chorizo

• 1 Tbsp 1 unsalted butter

• 1 Tbsp 1 all-purpose flour

• 1 cup 1 whole milk

• 3 cups 3 monterrey jack cheese, shredded, divided

• 2 Tbsp 2 cilantro, chopped, for garnish

• 1 bag 1 tortilla chips (or make your own from scratch!)

Directions

• Place the chorizo in an oven-safe pan on medium-high heat. Stir and break up the pork sausage for about 5 minutes, until it is crumbled, browned and cooked through.
• In the meantime, set your oven broiler to high.
• Once the chorizo is done, transfer to a paper towel-lined plate to drain. Drain any leftover fat from skillet and discard.
• In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
• Whisk in the milk and cook until slightly thickened. This will take less than 1 minute.
• Remove from the heat and stir in 2 1/2 cups monterey jack cheese.
• Sprinkle the chorizo on top of the milk–cheese mixture.
• Sprinkle the remaining ½ cup of the cheese over the mixture.
• Put the pan under the broiler and broil until the cheese topping is golden brown. Watch it carefully so it does not burn. It should take about 5 minutes.
• Remove from the oven and sprinkle with chopped cilantro.
• Serve with tortilla chips and your favorite cool drink.

Notes

• Serve this dish as a dip or snack to start the fiesta—or make it a whole meal, as Belqui and her husband sometimes do. Accompany with a big bowl of blue or yellow corn tortillas, right from the bag or homemade.