It’s a volcanic eruption of molten cheesy lava! Prepare the queso balls the day before for easier preparation. After baking, grab your favorite garnishes to serve up what’s sure to be a delicious natural disaster.

Quick Info

⏱️ 105 min • 🍽️ 4 servings • ⭐ 80%

Nutrition

890 cal • 37g protein • 48g carbs • 62g fat

Tags

[Appetizers] • [Desserts] • [Dinner] • [Snacks] • [Indigenous] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 4 ounces cream cheese, room temperature
• 4 ounces processed American cheese, room temperature
• 4 tablespoon (½ stick) unsalted butter, softened
• ½ cup shredded Monterey Jack cheese
• ¼ cup pico de gallo, drained
• Nonstick cooking spray, for greasing
• 1¼ cups all-purpose flour, divided
• ½ cup yellow cornmeal
• 1 tablespoon sugar
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• ¾ cup whole milk
• ¼ cup canola oil
• 1 large egg
• 2 tablespoons sliced fresh chives
• 1 tablespoon canned chipotles in adobo, drained and diced
• ½ cup sour cream
• ½ pound cooked chorizo
• 4 fresh cilantro leaves
• ¼ cup hot sauce

Instructions Preview

1. Make the queso: Line a baking sheet with p…
2. In a large bowl, combine the cream cheese,…
3. Using a ¼ cup measure, scoop out 4 heaping…

…and 7 more steps

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Recipe by: Betsy Carter, Andrew Pollock • From: Tasty