The Loaded Queso Dip I Make for My Fellow Homesick Packers Fans

I’m a texture nut. Flavor is king, of course, but what really makes me do a happy dance when I’m snacking is if there’s a great balance of textures to boot. That’s why when I make queso dip, I don’t stop with just the cheesy smooth dip, I top it with crispy pan-fried chorizo, fresh green onions, and juicy tomatoes. It’s super easy to pull off and every scoop supplies the perfect gooey-plus-chewy-plus-crisp texture roller coaster ride for my mouth.  

My loaded queso idea was actually inspired by hummus kawarma, the genius Middle Eastern dish that combines smooth, tangy hummus with crispy spiced lamb on top. My version just turns the idea southwest to Tex-Mex snack territory and classic queso cheese dip.  

This recipe has a lot going on texturally, but it’s actually quite easy to pull off. I simply toss grated cheddar cheese with cornstarch and whisk it into warm evaporated milk on the stove for a simple but effective cheese sauce. I add a little smoky chipotle chile for a kick. Then, I top the molten cheese with pan-fried chorizo sausage, which adds zesty flavor and crispiness.

It’s so foolproof, I can make it during chaotic half times with a kitchen full of fellow homesick Packers fans. These folks know a thing or two about cheese dip, being “cheddar heads” from Wisconsin!  

Use The Right Cheese and Chorizo For The Job 

Don’t be tempted to buy pre-grated cheddar for this sauce. It’s coated with anti-caking agents that can stop the cheese from melting smoothly. Use mild cheddar cheese instead of sharp cheddar for the smoothest sauce. Once grated, let it stand at room temperature for at least half an hour so it melts easily into the evaporated milk. 

For the best texture, I buy bulk pork chorizo sausage. The authentic Mexican chorizo in casings is very smooth and won’t cook up into crispy crumbles like the bulk stuff. I cook the chorizo until it’s no longer pink, and then crank the heat to high for a few minutes to get crispy browned bits that add maximum texture.  

Make It Your Own

I usually stick to just three toppings for my loaded queso: chorizo, green onions for freshness, and tomato because yum. But you can also try topping your queso with pickled jalapeños, chopped fresh cilantro, sliced black California olives, or even extra chopped chipotle chiles.

Go wild, but do keep the toppings to a total of three or so ingredients—any more and they’ll sink into the molten cheese and overwhelm the balance of textures. 

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