Chorizo & Roasted Jalapeño Queso with Poblano Cream
A silky, emulsified white queso built on a blond roux and low-melt cheese, layered with smoky charred jalapeño and crisp Mexican chorizo, then ribboned with a cool, bright poblano-cilantro cream to cut the richness. The trick is heat control on the cheese and a squeeze of lime at the very end.
- poblano peppers, charred, peeled, seeded2 whole
- jalapeños, charred, peeled, seeded3 whole
- Mexican chorizo, casing removed if links8 oz
- sour cream½ cup
- fresh cilantro leaves, plus a little extra for garnish¼ cup
- lime, juiced1 whole
- unsalted butter2 tbsp
- all-purpose flour1 tbsp
- whole milk, warmed, plus extra to loosen1 cup
- evaporated milk, warmed½ cup
- white American cheese, torn or diced small8 oz
- Monterey Jack cheese, freshly grated4 oz
- yellow onion, finely diced½ whole
- garlic, minced2 cloves
- ground cumin½ tsp
- Taekyung gochugaru, optional, for warmth and color(optional)½ tsp
- kosher salt
- 1
Char the poblanos and jalapeños under the broiler of your Breville Smart Oven (or directly over a flame), turning until blistered and blackened all over, 8–10 minutes. Transfer to a bowl, cover tightly, and steam 10 minutes.
high - 2
Rub the charred skins off all the peppers and pull the seeds. Roughly chop the poblanos for the cream. Finely chop the jalapeños and set aside for the queso.
- 3
Make the poblano cream: blend the chopped poblanos, sour cream, cilantro, half the lime juice, and a pinch of salt until smooth and pale green. Taste — it should read fresh and bright. Refrigerate until serving.
- 4
In your 12.5-inch stainless skillet over medium-high, cook the chorizo, breaking it up, until deeply browned and crisp at the edges, 6–8 minutes; confirm it reaches 160°F/71°C. Lift onto paper towels, leaving about 1 tbsp fat and all the browned bits in the pan.
medium-high160°F/71°C - 5
In the same skillet with the reserved fat, sauté the onion over medium until soft and translucent, 4 minutes. Add the garlic, cumin, and gochugaru (if using); cook 30 seconds until fragrant and the cumin smells toasty. Scrape into a bowl — leave the browned glaze stuck to the pan.
medium - 6
Melt the butter in the same skillet over medium. Whisk in the flour and cook, whisking, 1–2 minutes to a blond roux — it should smell like piecrust with no color.
medium - 7
Whisking constantly, slowly stream in the warmed whole milk and evaporated milk, scraping up the fond as you go. Simmer gently until it coats the back of a spoon, 3–4 minutes, then drop the heat to low.
medium-low - 8
Pull the skillet fully off the heat and let it settle for a minute so it's below a simmer. Add the American cheese and Jack a handful at a time, stirring each addition until fully melted and glossy before the next.
off heatbelow 65°C/150°F - 9
Stir in the sautéed onion mixture and the chopped charred jalapeños. Fold in most of the chorizo, reserving a spoonful. Taste, then season with salt and the remaining lime juice — go light on salt, the chorizo and cheese are already salty. Loosen with a splash of warm milk if it stiffens.
low - 10
Pour into a warm shallow bowl. Swirl the chilled poblano cream over the surface in a ribbon, scatter the reserved chorizo and torn cilantro, and serve immediately with warm chips while it's silky.
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