86% would make again
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.
Tasty Team
August 20, 2020
Total Time
15 minutes
15 min
Prep Time
5 minutes
5 min
Cook Time
10 minutes
10 min
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 835
- Fat 66g
- Carbs 8g
- Fiber 0g
- Sugar 2g
- Protein 49g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- Garnish with the sliced jalapeño and cilantro. Serve with tortilla chips and/or vegetables.
- Enjoy!
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 835
- Fat 66g
- Carbs 8g
- Fiber 0g
- Sugar 2g
- Protein 49g
Estimated values based on one serving size.
Preparation
- 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.
- 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.
- Garnish with the sliced jalapeño and cilantro. Serve with tortilla chips and/or vegetables.
- Enjoy!
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