Ingredients

• 1 pound ground chorizo

• 1/2 cup white onion, chopped

• 1/2 cup orange bell pepper, chopped

• 1/2 cup red bell pepper, chopped

• 1/2 cup green bell pepper, chopped

• fresh jalapenos, seeded and chopped

• 1 tablespoon minced garlic

• 1 (10 ounce) can tomatoes with green chilies, undrained

• 3 ounces cream cheese, softened

• 1/2 cup heavy cream

• 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and American)

Instructions

1. In a large skillet brown the chorizo over medium heat, breaking it up as you go. Drain off the grease and set the meat aside.

2. In the same skillet saute the onion, peppers, and garlic over medium heat for 5-6 minutes, stirring occasionally until the peppers are tender.

3. In the same skillet add the heavy cream, cream cheese, undrained can of tomatoes, and shredded cheddar. Stir the mixture as it melts and if the heat seems a bit too high cut it down to medium-low. Allow the cheese to melt nice and slow so the texture is perfectly smooth.

4. Add the chorizo back to the skillet and stir to coat. Allow the queso about 5 minutes over low heat to warm the chorizo back up.

5. When ready to serve top with all of your favorite fixings such as shredded cheese, tomatoes, jalapenos, and green onions!