My kiddos are really into chorizo right now. They think chorizo and egg burritos are the best things going, so these days, I have had a little of it stashed in the fridge for their cravings. Between having some on hand and being inspired by the Pioneer Woman’s recipe out of her new book, Come and Get It!, we enjoyed a nice warm bowl of queso on a chilly fall Sunday night. Pretty yummy and pretty good timing, if I do say so myself! Thanks Ree!
1 (9 oz.) pkg. fresh chorizo
1 medium onion, diced
2 cloves of garlic, minced
1 packet Sazon Goya seasoning mix
2 pounds Velveeta cheese, cubed
2 (10 oz.) cans Rotel tomatoes with green chilies
1 1/2 cups whole milk
2 fresh tomatoes, diced
In a large skillet over medium-high heat, cook the fresh chorizo, crumbling the sausage with a spoon as you go, about 5 minutes.
Add the diced onion, garlic, and Sazon seasoning packet. Cook, stirring occasionally another 3 to 4 minutes by Ree’s directions…. (I went longer because sometimes, er, most times…. chorizo puzzles me.) until the onion is starting to soften and the sausage is totally cooked.
Drain on paper towels, blotting the top as well. Add the chorizo mixture, Velveeta, Rotel, and milk back to your large skillet and melt on low stirring often.
When melted, add the fresh tomatoes before serving.
This can also be made in the slow cooker after you cook your meat. PW says to cook this on high in your crockpot for 45 minutes, stir, and cook another 20 minutes. Serve with tortilla chips.
