Cheesy Pollo Con Queso Dip
This creamy and spicy cheese dip is a crowd-pleasing appetiser. It combines cream of chicken soup, tangy sour cream, chopped green chillies, diced onion, and plenty of grated Monterey Jack cheese for a rich, melty texture. The recipe is quick to prepare, taking just 25 minutes from start to finish. For a heartier version, you can add cooked, crumbled chorizo sausage. Serve it warm with a bowl of tortilla chips for dipping.
Ingredients
- 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup
- 4 ounces green chilies, chopped
- 2 cups grated monterey jack cheese
- 1/4 cup sour cream
- 1 medium onion, diced
- 8 ounces chorizo sausage (optional)
Method
- Combine the soup, sour cream, chopped chillies, grated cheese, and diced onion in a 2 quart saucepan.
- Place the saucepan over medium heat, stirring now and then, until the cheese is fully melted and the mixture is hot.
- Transfer the hot dip to a large, pre-warmed soup bowl for serving.
- For an optional addition, remove the casing from the chorizo, crumble it, and cook until browned and drained, then stir into the cheese mixture.
- Accompany the dip with a side of warmed tortilla chips.
- As a note, you may use browned ground beef seasoned with taco mix in place of the chorizo.
Nutrition (per serving)
Sodium800800 mg
Recipe details
CategorySpicy
AuthorLearning the Ropes
