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CuisineNorth AmericanMexicanLow-SugarHigh-ProteinKetoUnder 1 HourUnder 45 MinutesUnder 15 MinutesCast Iron PanSummerWeeknightPartyGame DaySnacksAppetizersUnder 30 MinutesEasyLow-CarbGluten-FreeComfort Food

Spicy Campfire Queso

featured in Must Try Camping Hacks And Recipes

Katie goes camping with her husband and brings this delicious and spicy queso to enjoy as an appetizer while they make their dinner. If you don’t like spice, omit the jalapeño and use cheddar cheese cheese instead of pepper Jack. If making while camping, cook the chorizo ahead of time and store in a cooler until ready to assemble.

Katie Aubin & Kelly Paige
Tasty Team
87% would make again
Total Time

15 minutes

15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Spicy Campfire Queso
Total Time

15 minutes

15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 2 servings

  • 4 oz fresh chorizo (110 g)
  • 6 oz velveeta cheese (170 g), cubed
  • 1 cup shredded pepper jack cheese (100 g)
  • 2 small jalapeñoes, seeded, 1 diced and 1 thinly sliced, divided
  • ½ cup pico de gallo (75 g)
  • fresh cilantro, chopped, for garnish
  • tortilla chip, and/or vegetables, for serving

Nutrition Info

  • Calories 732
  • Fat 56g
  • Carbs 9g
  • Fiber 0g
  • Sugar 1g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. Heat a small skillet over medium-high heat. Add the chorizo and cook until browned and the fat has rendered, about 5 minutes. Transfer to a paper towel-lined plate to drain.
  2. Wipe out the skillet and return to medium heat. Add the Velveeta and pepper Jack cheeses, chorizo, diced jalapeño, and pico de gallo. Cook until the cheese is melted, about 3 minutes. Remove from the heat and stir until evenly combined.
  3. Garnish with the sliced jalapeño and cilantro. Serve with tortilla chips and/or vegetables.
  4. Enjoy!
  5. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Spicy Campfire Queso