Chorizo Queso Dip Fries (Print Page)

Crispy fries heaped with spicy chorizo, creamy queso and bright toppings for a shareable Tex-Mex indulgence.

# What You Need:

→ French 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 - 5⅓ ounces cream cheese
09 - 7 ounces sharp cheddar cheese, shredded
10 - 3½ ounces Monterey Jack cheese, shredded
11 - 1 teaspoon smoked paprika
12 - Freshly ground black pepper, to taste
13 - Kosher salt, to taste

→ Garnishes

14 - 2 scallions, thinly sliced
15 - 1 small tomato, diced
16 - 1 handful fresh cilantro, chopped
17 - 1 jalapeño pepper, thinly sliced into rounds
18 - Sour cream, for drizzling

# Directions:

01 - Bake or deep-fry the French fries according to the package directions or your preferred method until golden and crisp. Keep warm while preparing the 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 nicely browned—about 5 to 6 minutes. Transfer the chorizo to a plate with a slotted spoon, leaving some rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño (if using) to the skillet. Sauté for 2 to 3 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
04 - Reduce the heat to medium-low. Add the cream cheese and whole milk to the skillet, stirring constantly until the cream cheese has melted and the mixture is smooth. Gradually sprinkle in the shredded cheddar and Monterey Jack cheeses, continuing to stir until fully melted and creamy.
05 - Stir in the smoked paprika, then season with black pepper and salt to taste. Return half of the cooked chorizo to the queso dip and fold it in. Reserve the remaining chorizo for topping. Let the dip simmer gently for 2 to 3 minutes to allow the flavors to meld.
06 - Arrange the hot, crispy fries on a large serving platter. Ladle the warm chorizo queso dip generously over the fries. Scatter the reserved chorizo across the top and finish with sliced scallions, diced tomato, chopped cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.

# Expert Tips:

01 -
  • The combination of textures, crunchy fries against that velvety cheese sauce, is the kind of thing that makes you close your eyes and smile.
  • It comes together fast enough that you can make it while your guests are already walking through the door.
  • Everything cooks in one skillet so cleanup is almost nonexistent, which matters more than anyone admits.
02 -
  • Do not use pre shredded cheese from a bag because it is coated in anti caking powder that will make your queso gritty instead of smooth.
  • Keep the heat low when melting the cheeses because high heat causes the proteins to separate and you will end up with an oily broken sauce.
03 -
  • Sweet potato fries are a phenomenal base for this dish because their natural sweetness plays beautifully against the spicy salty chorizo queso.
  • Reserve a little extra chorizo fat in the pan when you sauté the onions because that rendered oil is liquid gold that infuses the entire cheese sauce with deep savory flavor.

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