Go Back
Yard House Miguel’s Queso Dip Recipe
Carolina Gomez

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, dip
Cuisine: American / Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

  • Medium saucepan
  • Skillet
  • Whisk
  • Wooden spoon or spatula
  • Serving bowl

Method
 

  1. Cook Chorizo: In a skillet over medium heat, cook chorizo until browned. Drain excess fat and set aside.
  2. Make Roux: In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1–2 minutes until lightly golden.
  3. Add Milk & Cream: Slowly whisk in milk and cream, stirring until thick and smooth.
  4. Melt Cheese: Reduce heat to low, then add Monterey Jack and white cheddar cheese. Stir until melted and creamy.
  5. Combine Ingredients: Stir in roasted poblanos, tomatoes, onions, garlic, and cooked chorizo. Mix well until combined.
  6. Season: Add salt and pepper to taste.
  7. 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