This spicy cheese meat dip is easy to prepare and serves as a fantastic appetizer for any hunting trip or outdoor gathering.

Prep Time: 10 minutes, Cook Time: 10 minutes, Servings: 10

Essential Ingredients for Queso con Carne Dip

• 6 oz Chorizo (or substitute with regular taco meat)
• ½ Red Onion – chopped
• ¼ Cup Pickled Jalapeno – chopped
• 2 Cloves Garlic
• 2 tsp Cumin
• 2 tsp Chili Powder
• 1 tsp Paprika (or Cayenne for extra heat)
• ½ tsp Salt
• ½ tsp Pepper
• 1 Tbsp Flour
• 1 can Tomatoes with Chilies
• 1 ½ cup Milk
• 4 oz Cream Cheese
• 8 oz Velveeta
• 8 oz Extra Sharp Cheddar (preferably block cheese, shredded)
• 1 tsp Mexican Hot Sauce (Valentines, Tapatio, Cholula)

Preparation Instructions for Queso con Carne Dip

1. In a skillet, brown the chorizo over medium-high heat for about 10 minutes. Remove and set aside.

2. Add the chopped onion and pickled jalapenos to the pan. Cook for 3 minutes until the onions become translucent. If necessary, add a teaspoon of oil to maintain moisture. Aim for just enough oil to coat the vegetables, approximately 1 tablespoon.

TIP: To achieve the signature nacho cheese flavor, incorporate pickled jalapenos. For an extra kick, consider adding a tablespoon or two of the jalapeno pickling juice!

3. Introduce the garlic and cook for an additional minute.

4. Stir in the cumin, chili powder, paprika, salt, pepper, and flour, continuously stirring to avoid burning for about 1 minute.

TIP: To maximize flavor from spices, cook them dry over high heat for a brief period. This technique enhances their aroma, but be cautious not to burn them. Once the fragrance intensifies, either remove from heat or add a liquid to cool it down.

5. Add the canned tomatoes with chilies, stirring and scraping the bottom of the pan to prevent burning for about 1 minute.

TIP: This process is known as deglazing. The flavorful bits stuck to the bottom of the pan should not be lost; the tomato juice will help dissolve them, enriching the overall flavor.

6. Gradually add the milk in two parts. After the first addition, whisk rapidly as you bring it to a simmer. It will begin to thicken due to the flour, which should take about 1 minute.

7. Add the second portion of milk, whisking until it simmers. In about 3 minutes, the mixture should thicken slightly.

8. Incorporate the cream cheese and Velveeta, stirring until fully melted, which should take around 3 minutes.

9. Bring the mixture to a simmer. Gradually whisk in the sharp cheddar one handful at a time, ensuring all cheese melts smoothly.

TIP: Continually whisking while adding cheese will yield a significantly smoother texture.

10. Stir in the Mexican hot sauce, adjusting the quantity to taste.

Serve topped with chorizo (or mix it in), pico de gallo, sour cream, guacamole, or any other toppings that suit your palate!