A rich, chorizo‑packed queso made with our Foodservice Salsa and creamy Velveeta—perfect for biscuits, breakfast bowls, or topping a fried egg.
Ingredients
- 16 oz Mexican Chorizo
- 4 Cups #10 Red Gold Salsa
- 16 oz Velvetta Cheese-chunked up
- 1 Cup Heavy Cream
Instructions
Step 1
Cook the Chorizo
Drain excess fat if needed.
In a tilt skillet or large sauté pan, add the chorizo.
Cook over medium–high heat, breaking it apart with a spatula.
Continue cooking until the chorizo is fully browned and no visible uncooked pieces remain.
Step 2
Pour in the FS Salsa.Bring mixture to a gentle simmer and cook for 3–5 minutes to allow flavors to blend.
Step 3
Add the Velveeta, cut into uniform chunks for faster melting.Stir frequently to prevent scorching.Continue mixing until the cheese has completely melted into the salsa and chorizo.
Step 4
Add the heavy cream and stir until fully incorporated. Heat the queso until sauce is smooth, hot, and stable, being careful not to boil.
Step 5
Hold in a hot well at 140°F or above for service. Recommended use: ladle over warm biscuits and a fried egg, or use as a topping for breakfast bars, signature skillets, or Tex‑Mex applications.
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