By: Sam Kohler
With the Super Bowl just around the corner, it is imperative that you come to the tailgate or watch-party with a dish that everybody will love. For me, nothing is more classic or essential than a delicious cheese dip. Queso and Rotel dips are classic football tailgating dishes that are not only simple but delicious dips that everyone can enjoy. This recipe is my own, more traditional, version of Queso dip that is not only simple to make, but also a stand-out version with the mix of melted Oaxaca cheese and Wild Boar Chorizo. Now, it is important to note that I personally love to add some heat to my Queso with my blend of Poblanos, Jalapenos, and Serrano peppers; but if you want to make this Queso more family-friendly and less hot than I recommend switching out the serranos and/or jalapenos for more poblano peppers. Poblano peppers are a much milder, sweet pepper that are much more palatable if you do not prefer a spicy Queso. Either way, if you use all the peppers or make substitutions; I hope you enjoy this recipe and make it your own.
- 1 lb Pack of Gamekeeper Butchery Wild Boar Chorizo
- 1 Poblano Pepper, Deseeded and Finely Diced
- 2 Serrano Peppers, Deseeded and Finely Diced
- 2 Jalapeno Peppers, Deseeded and Finely Diced
- 3 Cups of Shredded Oaxaca Cheese
- ~1/4 Cup of Heavy Cream or Whole Milk
- 1 Tablespoon of Olive Oil or Butter
- 1 Bundle of Green Onions, Finely Sliced
- First, begin by deseeding and finely dicing all of your peppers and placing them in a bowl. (Side Note: You can leave the seeds in or use different ratios of peppers depending on how hot or how mild you want your dip. Personally, I have found this ratio with no seeds to be a very palatable heat level for myself.)
- Once your peppers are diced, take a cast iron pan or non-stick pan and heat it to medium-high heat.
- Add olive oil and then add your peppers to the pan and let them cook down and sweat. You want the peppers to have a little bit of char to the skin and semi-soft before they are done. (Usually takes 8-10 minutes)
- Once the peppers are cooked set them aside on a plate and then set the temperature of the pan to medium-low or low heat and let the pan readjust to the temperature change before adding cheese. An alternative method to cooking the cheese is using a double boiler pot set up. This will definitely prevent any case of possibly burning the cheese on the bottom of the pan, but if you don’t have a double boiler don’t worry at all and just pay close attention to the cheese as it melts.
- Once the pan has readjusted to the heat level, add your cheese to the pan and consistently stir it to prevent and burning or sticking to the bottom.
- As the cheese begins to melt take your heavy cream or milk and slowly add a little bit at a time until the consistency you want for your dip is reached. Then add the peppers to the cheese and thoroughly mix.
- Now, when it comes to the chorizo there are two ways to go about it in regards to the dip. I tend to cook the chorizo in the beginning in a separate pan than the peppers and then add it on top of the Queso at the end. The other option that is equally delicious is adding the chorizo to the pepper’s pan after the peppers are about 8 minutes into cooking and cook both in the same pan. Then you can simply add the mixture to the melted cheese and thoroughly mix for a more blended and balanced dip.
- In the end, garnished your finished dip with some finely sliced green onions and enjoy!