Queso Con Chorizo

Nothing says game day appetizers like nachos. A great base is the best way to build your favorite customized snack. This cheese sauce will be a game changer.

SERVES 8 to 10


  • 6 cups grated cheese, Cheddar and Monterey Jack combination is used in this recipe
  • 1-15 oz can of diced tomatoes, fire roasted if available
  • 2 jalapenos, diced
  • 1 small yellow onion, diced
  • 1 pound of uncooked chorizo sausage
  • 6 cups milk
  • 3 teaspoons All-Purpose flour
  • 3 teaspoons neutral oil


  1. Heat 1 teaspoon of oil in the All-Clad D7 Stovetop Slow Cooker over medium heat.
  2. Remove the chorizo from its casing and add to the pot. Break down the sausage to crumbles and cook until fully cooked and brown.
  3. Once the chorizo is cooked use the All-Clad Cook & Serve Slotted Spoon to remove the chorizo from the pot, and reserve for later use.
  4. Add two teaspoons of oil to the pot over medium-low heat. Add the onions and peppers, and sweat down for 5 minutes.
  5. Add the flour to the pot and incorporate it fully into the oil and vegetables. Brown for an additional 5 minutes over medium-low heat until the flour is cooked.
  6. Slowly pour the milk into the pot whisking with the All-Clad Stainless Steel Whisk to incorporate fully without any lumps. Once all the milk is added, add the diced tomatoes and chorizo back into the pot. Bring it to a low simmer and reduce the heat to low.
  7. Slowly add the cheese into the pot whisking as you add to ensure it creates a creamy mixture. Once fully incorporated serve or cover with the domed lid and keep warm over the lowest heat setting possible. Stir periodically to keep the mixture cohesive.


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