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An easy queso dip recipe, made in one skillet, combines chorizo, cilantro, 3 cheeses and fresh pico de gallo – perfect for entertaining!
I love queso so much! Anytime I’m in a Mexican restaurant (or any restaurant, actually) that has this cheese dip on the menu- I’M ORDERING IT!. I mean, you really can’t go wrong with melty cheese deliciousness, right?
Whenever we have people over, I am always exhausted after they leave and I wonder how much time I actually spent hanging with friends, vs in the kitchen prepping/cooking/cleaning?
It seems like a shame to “entertain” but barely give anyone your full attention, right? Make things a little easier on yourself by whipping up this show-stopping, cheese-pull-y skillet queso. Grab some tortilla chips, and you are good to go.
Want more appetizers? (Of course you do!) Try my Hot Spinach Artichoke Dip (also made in a skillet) or my delicious make-ahead Jalapeno Popper Cheese Ball! Feeling Southwestern? Try these Baked Chicken Taquitos, or Southwestern Egg Rolls!
WHY THIS RECIPE WORKS
- You can make it ahead, and pull it out when guests arrive.
- It uses REAL cheese – ahem, see that cheese pull? Yeah – can’t get that without the good stuff!
Make this homemade queso dip ahead and throw it in the oven when guests arrive – this will give you MUCH more time to actually enjoy the company!
- CHORIZO – if in links, remove from casing. If you can’t find chorizo – you can leave it out, or use spicy pork sausage instead.
- OLIVE OIL
- OAXACA CHEESE – a semi soft, white stringy cheese – commonly found in the grocery store (it looks like a ball of mozzarella, and is similar in flavor and stretch!!
- CHEDDAR CHEESE
- MEXICAN BLEND CHEESE – available with the shredded cheese in the store, it’s made up of cheddar, Monterey jack, Asadero and queso quesadilla cheese
HOW TO MAKE QUESO IN A SKILLET:
Full, printable recipe below – just scroll down to the recipe card!
- Brown some chorizo in a cast-iron skillet over medium heat.
- Remove chorizo (and wipe the pan out). Add a little olive oil and flour, and make a roux.
- Whisk in some milk, some Oaxaca, cheeses, cilantro and mix until it the cheese is melted..
- Top with more shredded cheese and broil until the top bubbles.
- Serve with homemade Pico de Gallo (tomatoes, onion, cilantro, garlic, salt & pepper + lime juice)
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Easy Skillet Queso Dip Recipe
FOR THE QUESO DIP
- FOR THE QUESO DIP
- Cook the chorizo in a cast iron skillet until fully cooked, about 5 minutes.
- Remove the cooked chorizo and set aside.
- Add the olive oil to the skillet and whisk in the flour to make a roux. Cook for 30 seconds, then whisk in the milk.
- Continue to cook until the mixture thickens.
- Turn the heat to low, and add the chorizo back into the skillet, as well as the Oaxaca cheese chunks, and the cilantro and the Tillamook Farmstyle Cut Mexican 4 Shredded Cheese. Mix until well combined.
- Top with Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese.
- Place under the broiler until the top is bubbly.
- Remove from the oven and allow to cool 5 minutes before serving with Pico de Gallo and corn chips.
- FOR THE PICO DE GALLO
- Chop all ingredients finely, and combine in a bowl, testing for seasoning and adjusting.