Chorizo Queso Nachos
Chorizo Queso Nachos

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chorizo queso nachos. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chorizo Nachos with White Queso Sauce. Repeat with the remaining chips, Cacique® Queso Dip, beans, and crumbled Cacique® Ranchero Queso Fresco. As soon as the nachos are out of the oven, drizzle the Cacique® Crema Mexicana all over and scatter the Cacique® Pork Chorizo.

Chorizo Queso Nachos is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chorizo Queso Nachos is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have chorizo queso nachos using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chorizo Queso Nachos:
  1. Make ready 1 lbs Mexican Style Chorizo (raw)
  2. Prepare 1/2 Sweet Onion
  3. Take 2 tbsp Brown Rice Flour
  4. Take 1 can Evaporated Goats Milk
  5. Make ready 1 can Beef Stock
  6. Make ready 1 (8 oz) bag Finely Shredded Cheddar Cheese
  7. Make ready 1/2 tsp Paprika
  8. Take 1/2 tsp Ground Coriander

Cook the chorizo and place into a crockpot leaving most of the fat behind in the pan to build the sauce. Sweat the onion in the fat and add the coriander and paprika. When the onion is translucent add the flour and whisk for a few minutes to remove the raw flavor.. I made this last night for nachos.

Instructions to make Chorizo Queso Nachos:
  1. Cook the chorizo and place into a crockpot leaving most of the fat behind in the pan to build the sauce.
  2. Sweat the onion in the fat and add the coriander and paprika.
  3. When the onion is translucent add the flour and whisk for a few minutes to remove the raw flavor.
  4. Slowly whisk in the can of goats milk and bring to a slight simmer.
  5. Whisk in the cheese and can of stock.
  6. Combine with the chorizo in the crockpot and let cook together for at least an hour.
  7. Serve with whatever condiments you like, chopped jalapenos, tomatoes, lettuce or just hover over dipping chip after chip!

I didn't use chorizo because it is IMPOSSIBLE to find Mexican chorizo here (at least, it has been so far). Whenever I've made queso I use a mix of milk and cream (and a little sour cream at the end) but the evaporated milk here was complete genius. It gave it the perfect texture. It's all about the Chorizo… The chorizo is the magic ingredient in this cheese dip, so DON'T leave it out. Chorizo is packed with spices, which will automatically season the entire batch of cheese dip.

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