Yard House Miguel’s Queso Dip
Yard House Miguel’s Queso Dip is a rich, creamy cheese dip packed with spicy chorizo, roasted poblano peppers, and a hint of Mexican flavor. Perfect for parties, game days, or as a restaurant-style appetizer served with crispy tortilla chips.
Equipment
- Medium saucepan
- Skillet
- Whisk
- Wooden spoon or spatula
- Serving bowl
Ingredients
- 1 tbsp olive oil
- ½ lb Mexican chorizo casing removed
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded white cheddar cheese
- ½ cup diced roasted poblano peppers
- ½ cup diced tomatoes drained
- ¼ cup finely chopped onions
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Cook Chorizo: In a skillet over medium heat, cook chorizo until browned. Drain excess fat and set aside.
- Make Roux: In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes until lightly golden.
- Add Milk & Cream: Slowly whisk in milk and cream, stirring until thick and smooth.
- Melt Cheese: Reduce heat to low, then add Monterey Jack and white cheddar cheese. Stir until melted and creamy.
- Combine Ingredients: Stir in roasted poblanos, tomatoes, onions, garlic, and cooked chorizo. Mix well until combined.
- Season: Add salt and pepper to taste.
- Serve: Transfer to a serving bowl, garnish with chopped cilantro, and serve warm with tortilla chips.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 320
- Protein: 13g
- Carbohydrates: 7g
- Fat: 27g
- Saturated Fat: 15g
- Cholesterol: 65mg
- Sodium: 580mg
- Fiber: 1g
- Sugar: 3g