Chorizo Queso Dip Fries (Printable)
Golden fries with creamy cheddar-Monterey queso and spicy chorizo, topped with cilantro and jalapeño.
# What You'll Need:
→ Fries
01 - 1.75 lb frozen or fresh French fries
02 - 2 tbsp vegetable oil
03 - Salt, to taste
→ Chorizo Queso Dip
04 - 7 oz chorizo sausage, casing removed and crumbled
05 - 1 tbsp butter
06 - 1 small onion, finely diced
07 - 1 jalapeño, seeded and minced
08 - 2 tbsp all-purpose flour
09 - 1 cup whole milk
10 - 5.3 oz shredded cheddar cheese
11 - 3.5 oz shredded Monterey Jack cheese
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp ground cumin
14 - Salt and pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh cilantro
16 - 1 fresh jalapeño, sliced (optional)
# Directions:
01 - Preheat oven to 425°F. Spread the fries on a baking sheet, toss with vegetable oil and salt, and bake according to package directions or until golden and crisp.
02 - While the fries bake, cook the crumbled chorizo in a large skillet over medium heat until browned, about 5–7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving about 1 tbsp of rendered fat in the pan.
03 - In the same skillet, melt the butter. Add the diced onion and minced jalapeño, sautéing until softened, about 3 minutes. Stir in the flour and cook for 1 minute to form a roux.
04 - Gradually whisk in the whole milk. Simmer, stirring constantly, until the mixture thickens slightly, about 3–5 minutes.
05 - Reduce heat to low and add the shredded cheddar and Monterey Jack cheeses, stirring until fully melted and smooth.
06 - Stir in the smoked paprika, cumin, salt, and pepper to taste. Fold in the cooked chorizo, reserving a small amount for garnish if desired.
07 - Arrange the baked fries on a serving platter. Spoon the chorizo queso dip generously over the fries. Garnish with fresh cilantro and sliced jalapeño. Serve immediately while hot.
# Expert Advice:
01 -
- The queso sauce is rich enough to feel indulgent but the smoked paprika gives it a depth that surprises people every single time.
- It comes together in the time it takes to bake a tray of frozen fries, which means almost zero planning ahead.
02 -
- Timing is everything here: have the queso ready the moment the fries come out so they do not go soft before the sauce hits them.
- If the queso sauce sits too long it will thicken into a paste, so keep it warm on the lowest heat setting and stir occasionally.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, because the anti caking powder on bagged cheese makes the sauce grainy instead of smooth.
- Reserve a spoonful of chorizo fat when you brown the sausage and use it to start the roux for an extra layer of smoky depth you cannot get any other way.