Chorizo Queso Dip Fries (Printable)
Crispy fries topped with spicy chorizo, creamy queso, scallions and cilantro — a Tex-Mex crowd-pleaser.
# 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 - 5.3 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 - Kosher salt, to taste
→ Toppings
14 - 2 spring onions, thinly sliced
15 - 1 small tomato, seeded and diced
16 - 1 handful fresh cilantro, roughly chopped
17 - 1 jalapeño pepper, thinly sliced into rounds
18 - Sour cream, for drizzling
# Directions:
01 - Bake or deep-fry the French fries according to the package instructions or your preferred method until golden and crispy. Keep them warm on a baking sheet in a low oven while preparing the dip.
02 - Heat olive oil in a large skillet over medium heat. Add the crumbled chorizo and cook, breaking it apart with a spoon, until thoroughly browned and rendered, about 5 to 6 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
03 - Add the diced onion, minced garlic, and chopped jalapeño (if using) to the skillet. Sauté for 2 to 3 minutes, stirring occasionally, until the onions are softened and translucent.
04 - Reduce the 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, continuing to stir until fully melted and creamy.
05 - Stir in the smoked paprika along with black pepper and salt to taste. Return half of the cooked chorizo to the queso dip, reserving the remainder for garnish. Stir to combine and let the dip simmer gently for 2 to 3 minutes to thicken slightly.
06 - Arrange the hot crispy fries on a large serving platter. Pour the warm chorizo queso dip generously over the fries. Scatter the reserved chorizo on top and finish with sliced spring onions, diced tomato, fresh cilantro, jalapeño rounds, and a drizzle of sour cream. Serve immediately while hot.
# Expert Tips:
01 -
- The queso stays creamy and smooth instead of seizing up because the cream cheese acts as a stabilizer.
- It turns basic frozen fries into something people will genuinely request by name at your gatherings.
02 -
- If your queso gets too thick off the heat, stir in a splash of warm milk rather than reheating aggressively which can cause the cheese to separate.
- Reserving half the chorizo for topping instead of mixing it all in gives you those crispy little bursts of spiced meat on every bite.
03 -
- Grate your own cheese from a block rather than using pre shredded bags since the anti caking coatings on bagged cheese prevent it from melting smoothly.
- Warm your serving platter in the oven for five minutes before assembling because a cold dish is the number one enemy of flowing queso.