Ingredients:

  • 2 medium Red Bell Peppers, deseeded and roughly chopped
  • 1 small Yellow Onion, roughly chopped
  • 2 tbsp Olive Oil, plus extra for greasing
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 10 oz Spanish Chorizo, casing removed and diced small
  • 3 cloves Garlic, minced
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • ¼ tsp Smoked Paprika
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Whole Milk, warmed slightly
  • 8 oz Sharp Yellow Cheddar Cheese, freshly grated
  • 4 oz Monterey Jack Cheese, freshly grated
  • 4 oz Cream Cheese, cut into cubes
  • ½ cup Beef or Chicken Stock (low sodium)
  • 2 tbsp Fresh Lime Juice
  • Optional Garnish: Chopped fresh cilantro, pickled jalapeños

Instructions:

  1. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss chopped bell peppers and onion with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 15–18 minutes until softened and slightly charred.
  2. Purée the Base: Transfer the roasted vegetables to a blender or food processor. Add ¼ cup (60 ml) of the stock and pulse until a coarse, rustic purée is formed. Set aside.
  3. Sauté Chorizo: Place a cast iron skillet over medium heat. Add the diced chorizo and cook for 5–7 minutes, stirring occasionally, until crisp and the fat has rendered out.
  4. Add Aromatics: Reduce heat to medium-low. Add the minced garlic, chili powder, cumin, and smoked paprika to the rendered chorizo fat. Cook for 1 minute until fragrant.
  5. Degrease (Optional): If the rendered fat is excessive, drain off the excess fat, leaving about 2 tablespoons in the skillet. Set the chorizo mixture aside in a bowl. Wipe the skillet clean.
  6. Make the Roux: Return the skillet to medium-low heat. Add the 2 tbsp butter. Once melted, whisk in the 2 tbsp flour. Cook the roux for 1–2 minutes, ensuring it does not brown (a white roux).
  7. Build the Sauce: Slowly whisk in the warmed milk until the sauce thickens and no lumps remain. Continue to cook for 2 minutes until it coats the back of a spoon.
  8. Melt the Cheese (Crucial Step): Reduce the heat to the lowest setting. Add the cubed cream cheese and whisk until smooth. Gradually add the grated cheddar and Monterey Jack, whisking continuously until smooth. Do not allow the mixture to boil.
  9. Finish the Base: Whisk in the remaining stock and the lime juice until the queso is luxuriously creamy and liquid enough to scoop easily. Taste and adjust seasoning.
  10. Combine: Stir the roasted pepper purée and the cooked chorizo mixture (reserving a small amount of chorizo for topping) into the queso base. Mix well to fully integrate the flavours.
  11. Bake (Final Melt): Place the cast iron skillet back into the preheated 400°F (200°C) oven. Bake for 5–8 minutes, or until the dip is hot, bubbly around the edges, and slightly golden on top.
  12. Garnish and Serve: Remove from the oven. Top with the reserved chorizo pieces and optional cilantro/jalapeños. Serve immediately while piping hot.