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A hand dips a tortilla chip into a cast iron skillet of melted cheesy queso dip topped with chopped tomatoes and cilantro, making this the perfect queso dip recipe for any gathering.
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Easy Skillet Queso Dip Recipe

An easy queso dip recipe, made in one skillet, combines chorizo, cilantro, 3 cheeses and fresh pico de gallo – perfect for entertaining!
Course Appetizer
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 5 minutes
Total Time 20 minutes
Servings 12
Calories 196kcal
Author Kylee Ayotte

Ingredients

FOR THE QUESO DIP

  • 7 ounces chorizo if in links, remove the casings
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1.5 cups milk
  • 10 ounces Oaxaca cheese cut into chunks
  • ½ cup cilantro chopped
  • 4 ounces sharp cheddar cheese shredded
  • 4 ounces mexican blend cheese shredded
  • 1 cup Pico de Gallo

Instructions

For the Queso Dip

  • Cook 7 ounces chorizo in a cast iron skillet until fully cooked, about 5 minutes.
  • Remove the cooked chorizo and set aside.
  • Add 2 tablespoons olive oil to the skillet and whisk in 2 tablespoons all-purpose flour to make a roux. Cook for 30 seconds, then whisk in 1.5 cups milk.
  • Continue to cook until the mixture thickens.
  • Turn the heat to low, and add the chorizo back into the skillet, as well as 10 ounces Oaxaca cheese, ½ cup cilantro, and 4 ounces mexican blend cheese. Mix until well combined.
  • Top with 4 ounces sharp cheddar cheese.
  • Place under the broiler until the top is bubbly.
  • Remove from the oven and allow to cool 5 minutes before serving with 1 cup Pico de Gallo and corn chips.
  • Devour.

For the Pico De Gallo

  • Grab the recipe (linked in ingredients)

Nutrition

Calories: 196kcal | Carbohydrates: 6g | Protein: 11g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 489mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 1mg
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