Katie goes camping with her husband and brings this delicious and spicy queso to enjoy as an appetizer while they make their dinner. If you don’t like spice, omit the jalapeño and use cheddar cheese cheese instead of pepper Jack. If making while camping, cook the chorizo ahead of time and store in a cooler until ready to assemble.

Quick Info

⏱️ 15 min • 🍽️ 2 servings • ⭐ 87%

Nutrition

732 cal • 50g protein • 9g carbs • 56g fat

Tags

[Gluten-Free] • [Low-Carb] • [Easy] • [Under 30 Minutes] • [Appetizers] • [Snacks] • [Under 15 Minutes] • [Under 45 Minutes]

Ingredients

• 4 ounces fresh chorizo
• 6 ounces Velveeta cheese, cubed
• 1 cup shredded pepper Jack cheese
• 2 small jalapeños, seeded, 1 diced and 1 thinly sliced, divided
• ½ cup pico de gallo
• Chopped fresh cilantro, for garnish
• Tortilla chips and/or vegetables, for serving

Instructions Preview

1. Heat a small skillet over medium-high heat…
2. Wipe out the skillet and return to medium …
3. Garnish with the sliced jalapeño and cilan…

…and 1 more step

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Recipe by: Katie Aubin, Kelly Paige • From: Tasty