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Spicy Chorizo Queso

A Texas classic done vegetarian and gluten-free, with RollinGreens Spicy Chorizo ME’EAT served with your favorite tortilla chips.


Serves: 4-6 People

  • Ingredients:

    • 1 Bag RollinGreens Chorizo ME’EAT
    • 2 cups water (Chorizo)
    • 3 T olive oil (Chorizo)
    • 2 t vinegar (Chorizo)
    • 1 Bag of Tortilla Chips
    • ½ stick of butter
    • 1 cup Half & Half
    • 1- 8 oz. cream cheese
    • 8 oz. of cheddar cheese
    • ¼ t sea salt
    • 1 small can green chili
    • ½ yellow onion
    • 3 garlic cloves
    • 2 cups cheddar cheese



  • Preheat oven to 375 Degrees F.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil and vinegar to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
  • Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated.
  • Dice onion fine and set aside.
  • Smash garlic cloves and set aside.
  • In a medium pot, heat to medium-low and add the butter.
  • Add onion and garlic to pot and stir. Cook until onions are translucent.
  • Add can of green chili and recycle the can.
  • Add half & half, cheese, and salt. Mix with whisk until cheese is melted. 3-4 minutes.
  • Break apart into large pieces the cooked RollinGreeens Spicy Chorizo ME’EAT and spread though out the pot and mix.
  • Place into serving bowl.
  • Place bowl of Queso in the center of a large plate and place chips around the bowl.
  • Queso is hot in temperature so be kind to your taste buds.

    -Enjoy Chef Ko