This classic cheese and chorizo dip is easy to make in the air fryer. It’s cheesy, meaty, and just a bit spicy! Serve it with crispy tortilla chips or raw vegetables like carrots and celery. Queso Dip also makes an appetizing filling for tacos, burritos, or quesadillas. Leftover dip can be stored in the refrigerator for up to 3 days. It can be reheated in the air fryer at 300°F for 5 minutes or until warmed in the center. Top with cilantro if you’d like.
Hands-On Time: 10 minutes
Cook Time: 10 minutes
PER SERVING
CALORIES: 772 | FAT: 52g | SODIUM: 2,997mg | CARBOHYDRATES: 22g | FIBER: 1g | SUGAR: 12g | PROTEIN: 46g
Serves 4
- 2 cups shredded American cheese
- 1 cup shredded pepper jack cheese
- 1 pound ground chorizo
- ¼ cup whole milk
- 1 medium jalapeño, seeded and minced
- 1 (15.5-ounce) can diced tomatoes with chilies
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
1. Preheat air fryer to 350°F. Spray inside of cake pan with olive oil spray.
2. Arrange cheeses on the bottom of a 7" cake pan. Top with chorizo, milk, jalapeño, tomatoes, garlic powder, and onion powder.
3. Place pan inside air fryer and air fry 10 minutes, stirring halfway through.
4. Remove pan from air fryer. Serve.
