Chorizo Queso Dip Fries (Printable)
Crispy fries topped with spicy chorizo, creamy queso, and fresh garnishes for a bold, shareable Tex‑Mex snack.
# What You'll Need:
→ French Fries
01 - 2 pounds frozen French fries (or homemade)
→ Chorizo Queso Dip
02 - 7 ounces chorizo sausage, casing removed and crumbled
03 - 1 tablespoon olive oil
04 - 1 small onion, finely diced
05 - 1 garlic clove, minced
06 - 1 jalapeño pepper, finely chopped (optional)
07 - ¾ cup whole milk
08 - 5 ounces cream cheese
09 - 7 ounces shredded sharp cheddar cheese
10 - 3.5 ounces shredded Monterey Jack cheese
11 - 1 teaspoon smoked paprika
12 - Freshly ground black pepper, to taste
13 - Salt, to taste
→ Toppings
14 - 2 scallions, thinly sliced
15 - 1 small tomato, diced
16 - 1 handful fresh cilantro, chopped
17 - 1 jalapeño pepper, thinly sliced into rounds
18 - Sour cream, for drizzling
# Steps:
01 - Bake or deep-fry the French fries according to package directions or your preferred method until golden and crispy. Keep warm while preparing the dip.
02 - Heat olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook until deeply browned and cooked through, about 5 to 6 minutes. Remove the chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño to the skillet. Sauté for 2 to 3 minutes until the onion is softened and translucent.
04 - Reduce heat to medium-low. Add the cream cheese and whole milk to the skillet, stirring constantly until the cream cheese has melted and the mixture is smooth. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until fully melted and creamy.
05 - Stir in the smoked paprika along with salt and pepper to taste. Fold half of the reserved chorizo into the queso dip and simmer gently for 2 to 3 minutes. Save the remaining chorizo for garnish.
06 - Arrange the hot fries on a large serving platter. Ladle the warm chorizo queso dip generously over the fries. Scatter the reserved chorizo across the top and finish with sliced scallions, diced tomato, fresh cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.
# Expert Advice:
01 -
- The chorizo fat infuses the queso with an incredible depth that storebought dips never achieve
- Everything stays hot and melty while people hover around the platter
02 -
- The sauce thickens as it sits so have everything ready before you start melting cheese
- Do not add all the cheese at once or it will clump and never smooth out properly
03 -
- Grating your own cheese makes a huge difference in melt quality compared to pre shredded bags
- Room temperature cream cheese incorporates much faster and prevents grainy sauce