This delicious Skillet Queso tastes like a restaurant cheese dip, but it’s made at home in a cast iron pan with chorizo and tomatoes.
My favorite appetizer at Mexican restaurants is always the queso dip! This delicious Skillet Queso recipe is simple, but has all of the flavor of a traditional queso and then some! Use a medium cast iron pan to cook the chorizo, melt the cheesy goodness, and serve the dip. This recipe calls for chorizo, cream cheese, cheddar cheese, pepper jack cheese, and Rotel tomatoes. The different kinds of cheeses and spicy sausage add a depth of flavor to this queso that makes it the best!
What Makes This The Best Skillet Queso Recipe?
This amazing Skillet Queso recipe is the best because it is more hearty than a typical cheesy dip. This queso recipe includes spicy sausage, Chorizo, to add an extra punch of meaty flavor. Chorizo is full of spicy seasoning that permeates the dip. This combination of chorizo and cheese dip is traditionally called Queso Fundido.
Another element that sets this dip apart is the cream cheese. Many homemade queso dip recipes call for Velveeta cheese or other similar cheese products. These cheese products melt evenly because they contain more moisture than a typical cheese. This Queso recipe uses cream cheese, real shredded cheese, and milk to create a smooth, creamy, and thinner dip.
Looking for a heartier cheesier dip with beans? Try this recipe for Cowboy Crack Dip!
Ingredients for Skillet Queso
- Chorizo (Spicy Sausage) – Chorizo is a heavily seasoned pork sausage. It is commonly used in Mexican dishes. It’s spicy and full of flavor!
- Cream Cheese – One of the best parts of this dip is how creamy it is! The cream cheese adds both creaminess and a touch of tang. Substitute sour cream for cream cheese if you prefer, but use less milk! Be sure to let the cream cheese soften before cooking.
- Cheddar Cheese – Shredded cheddar cheese also adds a level of creaminess and flavor. You could use a white or yellow cheddar cheese. Shred the cheese from a block of cheese for the best texture. Pre-shredded cheese doesn’t melt as well into a cheesy dip.
- Pepper Jack Cheese – This cheese is a Monterey Jack Cheese stuffed full of jalapenos. Jack Cheese is a creamy mild cheese that is semi-hard. It adds a spicy kick and extra creaminess to the queso.
- Milk – Use whole milk for this recipe. The milk helps thin the dip so it is a little runny. The consistency should be similar to a cheese dip at a Mexican restaurant.
- Rotel Tomatoes – Canned Rotel tomatoes contain diced green chilies and spices. They add a lot of flavor to this queso.
- Cilantro – If you like cilantro, add it! It gives the dip a delicious peppery taste.
- Jalapenos – Add a little extra spice with fresh jalapenos as a garnish on top.
How to Make Skillet Queso
This easy Queso Dip recipe is the perfect appetizer for game day parties or get-togethers with friends. It’s made with six simple ingredients in a cast iron pan. This is one of the best copycat recipes of the cheese dip at your favorite restaurant.
Step One – First, brown the chorizo in a medium cast iron skillet on medium heat. Be sure to drain the grease! The spicy sausage contains a lot of oils that come out as it cooks.
Step Two – Next, lower the heat to medium-low. Then, add softened cream cheese, shredded cheddar cheese, and shredded pepper jack cheese to the skillet. For the best results, continuously stir the cheeses so they melt evenly.
Step Three – As the cheese melts, slowly pour in a little bit of whole milk. This gives the cheese a smooth consistency and thins it out. The thinness of this dip is close to traditional restaurant queso, like at Chili’s or Chuy’s.
Step Four – Lastly, drain a can of Rotel Tomatoes and add them to the cheese dip. Stir to distribute the tomatoes through the dip evenly.
Step Five – Garnish the skillet queso with fresh cilantro and jalapenos. Green onions also make an excellent garnish.
Serve this Skillet Queso dip hot in the same cast iron pan it was cooked in with tortilla chips for dipping.
How to Store This Dip
This dip is best served hot, so I recommend it immediately. If you’re pressed for time and need to make it in advance you can. Just keep in mind the flavors may change when reheated.
Store Skillet Queso dip in the refrigerator in an airtight container for 2-3 days. Leftovers don’t typically keep for longer than 2-3 days.
Reheat it in a skillet to ensure even heating. And to maintain the texture of the dip.
This delicious Skillet Queso dip is one of my favorite appetizers. It is the perfect recipe for football season, March Madness, or a party with friends.
More Hot Dip Recipes You’ll Love
- cast iron skillet
- 1 lb chorizo
- 10 oz cream cheese softened
- 8 oz shredded cheddar cheese
- 6 oz shredded Pepper Jack cheese
- 1 cup whole milk
- 10 oz Rotel tomatoes
- 1/4 cup cilantro
- 1/4 cup jalapeno slices
- Brown the chorizo in a medium cast iron skillet on medium heat. Drain the grease after cooking!
- Lower the heat to medium-low. Add softened cream cheese, shredded cheddar cheese, and shredded pepper jack cheese to the skillet.
- Slowly pour in the cup of whole milk.
- Continuously stir the cheeses and milk so they melt evenly.
- Drain a can of Rotel Tomatoes and add them to the skillet. Stir to distribute the tomatoes evenly.
- Garnish with fresh cilantro and jalapenos.
- Serve in the cast iron skillet with tortilla chips for dipping.