Jonny’s queso blanco

By Antoni Porowski
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  • 454 grams sliced white American cheese (such as Land O’Lakes), coarsely chopped
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 (128 gram) can chopped green chiles, drained
  • 170 grams fresh chorizo sausage, casings removed (see Tip)
  • Tortilla chips for serving


  1. In a large heatproof bowl, combine the cheese, milk, butter, cumin, and garlic powder.
  2. Fill a medium saucepan with five centimeters of water. Bring the water to a gentle simmer. Place the bowl with the cheese mixture on top of the pan and cook, stirring frequently, until the mixture is melted, smooth, and gently bubbling, five to seven minutes. Stir in the chiles and remove from the heat.
  3. Meanwhile, cook the chorizo in a medium skillet over medium-high heat, stirring occasionally with a wooden spoon and breaking up the sausage into small pieces, until the fat is rendered and the chorizo is really crispy, about four minutes. Remove from the heat.
  4. Transfer the queso to a serving bowl. Using a slotted spoon, scoop the chorizo from the skillet and sprinkle it over the queso. Serve the queso hot, with tortilla chips for dipping.


  1. Be sure to purchase fresh chorizo (i.e., the Mexican-type version) for this recipe, not the dry cured and/or smoked Spanish type. It’s found in many supermarkets — Wellshire Farms makes one — as well as in Latin and gourmet markets. 

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Antoni in the Kitchen

This recipe appears in Antoni in the Kitchen (© 2019 )

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