Chorizo chicken queso jam perfect for sharing with friends and family. This dip has a homemade cheese-sauce base, layered with browned chorizo, shredded chicken, fire-roasted tomatoes with chiles, a bit of beer, and loads of cheddar cheese.
Mince the garlic and measure out all of your ingredients. Set aside, but in reach of our stovetop for easy access.
Heat a heavy-bottom pot or dutch oven over medium heat. Once warmed, add 6 oz of chorizo, breaking it up into smaller pieces using a wooden spoon. Continue stirring, breaking up the chorizo into smaller pieces, and browning for about 3 minutes, until it is slightly browned and very fragrant.
Add the minced garlic to the pan, stirring it into the chorizo. Cook for about 30 seconds, until fragrant.
Add the butter to the pan. Once the butter is melted, sprinkle the flour into the pan and begin stirring it into the melted butter and chorizo fat immediately. The ingredients will begin to form into a soft mass. Continue stirring, scraping up any bits of flour sticking to the bottom of the pan to avoid any burning. Cook for about 3 minutes, this will insure all of the raw flour taste cooks out.
Slowly pour in the milk, ⅓ cup at a time, stirring the milk into the mixture, until a uniform sauce begins to form. Pour in the beer, if using, and stir to incorporate.
Add the shredded chicken and cream cheese, stirring to coat the chicken in the sauce and encourage the cream cheese to melt. Let cook for 2-3 minutes, letting the chicken warm through and the cream cheese to melt.
Add the fire-roasted tomatoes and stir to combine. Add in the two cheddar cheeses, about ½ cup at a time. Stir to melt in the cheese before adding in the next ½ cup.
Taste and season with salt and pepper.
To serve, leave the dutch oven over the lowest heat setting on the stove, transfer the dip to a slow cooker over low heat, or transfer to a warmed cast-iron skillet. Garnish with additional cheese and thinly sliced green onions and serve with your favorite corn chips.