• Yield 8-10 1x
Author Cara Harbstreet, MS RD LD

Cheesy, spicy, and savory queso featuring The Blend! 

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  • 1/3 lb spicy chorizo
  • 4 oz. crimini mushrooms (about ½ package) 
  • 1 tbsp oil or butter 
  • 1 tbsp all-purpose flour
  • 1 ½ cups whole milk
  • 3 cups shredded cheese (we used havarti and mozzarella)
  • 4 oz green chiles (canned or frozen)
  • Seasonings like chile powder, smoked paprika, garlic powder, black pepper, and a little salt
  • Green onions or cilantro (for garnish)


  1. Roughly chop the mushrooms to match the texture of the chorizo. Start with high heat and brown the chorizo, adding the chopped mushrooms after a few minutes. Cook until the chorizo is fully done, then transfer to a bowl. 
  2. Drop the heat to medium and make a roux using the oil or butter and flour. Heat the oil then sprinkle in the flour and incorporate it into a slurry. Stir constantly until it becomes light caramel in color. Then reduce the heat to low and add in the milk. 
  3. This next step is key to avoiding a grainy or gritty cheese sauce. Go slow! As the milk starts to heat up, add the cheese a little at a time. As it melts into the sauce, add a little more, stirring the whole time to avoid scalding. Finally, stir in the green chiles, spices, and 1/2 of the Blended Chorizo. Spoon the other half on top, garnish with some green onions and cilantro.
  4. Serve this up with your favorite tortilla chips!


Tip: For a smaller crowd, save leftovers to reheat later or cut the recipe in half.

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