Quick Queso con Chorizo


Autumn went to her first birthday party this weekend. So cute!


Price took her to the bowling party for one of her classmates (and soon to be neighbor when our house finally gets done).

She had a blast with her friends, giving some bowling a try, dancing, singing, eating pizza, and cake with ice cream. It was a whirlwind 2 hours of her running around, hopping, and rolling on the floor. Oh man, she was a hyper filthy mess after it.

Price called me on the way home ‘START THE BATH!!!” Hahaha.


The only thing that bummed Price about the birthday party was that it was on a Sunday afternoon so it ruined his NASCAR and football watching. ha!

We just really like our Sundays for lounging around and snacking on stuff like this Queso con Chorizo.

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We don’t often do lunches on weekends, especially on Sundays, as we normally just snack. We like snacks as we are in game day mode watching football or NASCAR. There is just something so fun about making a batch of salsa or guac, or boneless wings, or poppers, or whatever.

We all really enjoyed this meaty, cheesy dip while we recently watched my beloved Giants win. YES!!! It’s not too spicy, but it has a good amount of heat from the chorizo. If you want it spicier then add some diced fresh jalapeno to it. If not, then make it as is as it rocks with all that cheese, meat, and veggies.


Get ready to dig in!!!


Quick Queso con Chorizo

Serves 8-10 for a snack


  • 4 ounces raw chorizo, casings removed
  • 1 large yellow onion, diced
  • 1 bell pepper, diced
  • 1 pound Velvetta, cut into 1″ cubes
  • 1/2 Cup milk
  • 1 dry pint grape tomatoes, quartered
  • 1/4 Cup diced fresh cilantro


  1. In a large skillet over medium heat, cook the chorizo. Break it up as it cooks with a wooden spoon. When fully cooked, remove to a paper towel lined plate to drain the excess fat.
  2. Add the onion and pepper to the skillet, saute until tender.
  3. Turn the heat down to low. Add the cheese and milk to the vegetables. Stirring to help melt the cheese evenly.
  4. Once the cheese has melted, add the meat back in and mix well.
  5. Mix the tomatoes and cilantro in.
  6. Serve with chips. (If this is going to sit out for a while then I suggest serving the dip in a small dip warmer to keep the cheese warm.)

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