There’s nothing quite like a skillet of molten, spicy queso to kick off a gathering. This Frontier Fire Camp Queso brings together smoky spices, hearty meat, and fiery chiles for a dip that refuses to be ignored. It’s rugged, bold, and built for sharing.
The blend of creamy cheeses with a hit of jalapeño heat creates a perfect balance—rich without being heavy, spicy without overwhelming the flavor. The way the tomatoes and chiles simmer with the browned meat gives it a depth that feels like it came straight from a camp cookfire.
This queso is adaptable too. Dial up the spice with extra chiles, make it smoother with more cream, or keep it chunky for a hearty dip that borders on a meal. It’s a guaranteed crowd-pleaser that fits just as well at tailgates, backyard cookouts, or late-night snack spreads.
With a quick cook time and simple ingredients, you’ll have a bubbling skillet ready faster than chips can hit the table. Serve it warm, garnish generously, and watch it disappear in minutes.
Ingredients
- 1 tbsp beef tallow
- 0.5 lb chorizo
- 1 small white onion, diced
- 1 poblano pepper, finely chopped
- 1 jalapeño, minced
- 2 cloves garlic, minced
- 1 (10 oz) can fire-roasted tomatoes with green chiles, undrained
- 12 oz melting cheese (Velveeta or easy-melt alternative), cubed
- 1 cup pepper jack cheese, shredded
- 0.5 cup evaporated milk
- 1 tsp chipotle powder
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Heat butter or bacon fat in a skillet over medium heat.
- Add chorizo and cook until browned, breaking it apart as it cooks.
- Stir in onion, poblano, jalapeño, and garlic; cook 3–4 minutes until soft.
- Pour in fire-roasted tomatoes with chiles and let it simmer briefly.
- Lower heat and add both cheeses; stir continuously until melted.
- Add evaporated milk or cream to reach your preferred thickness.
- Season with chipotle powder, salt, and pepper.
- Garnish with cilantro and green onions and serve warm with chips.