Chorizo, Mushroom, and Onion Queso Recipe
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
12 ounces Oaxacan cheese, grated
4 ounces monterey jack cheese, grated
1 tablespoon cornstarch
1/3 pound fresh Mexican chorizo, removed from casings if stuffed
1/2 cup finely chopped yellow onion
3 ounces shiitake or cremini mushrooms, scrubbed clean and roughly chopped
1 teaspoon freshly minced garlic
10 ounces evaporated milk
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon zest from 1 lime
Kosher salt
Directions
Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside. Place chorizo in a medium saucepan over medium-high heat. Cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Add in onion and mushrooms and cook, stirring occasionally, until onions have softened and mushrooms have reduces in size, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in evaporated milk, scraping bottom of pan to release any fond, and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and lime zest. Season with salt to taste. Transfer to a bowl and serve immediately.