Heat up a cast-iron skillet, and lightly cook your chorizo sausage in a tbsp of neutral oil (avocado works well!) with 1/4 cup of the diced onion. Break up the sausage up into little bits, and once browned, remove from the skillet and set aside. You'll top your queso with this chile carne mix once everything is done.
In the same pan, saute up the leftover onion, peppers, and garlic. Be careful and watch the garlic so it doesn't burn. The skillet gets hot pretty easily, so keep a close eye. Once the mixture is golden and softened, add the cream cheese, and whisk into a smooth mixture.
In the meantime, toss your shredded cheese in the flour, and once the cream cheese is melted, toss the cheese/flour mix in. Stir into a thicker paste, and slowly thin out with the oat milk. Drizzling a little bit at a time, while whisking to turn the cheese/flour paste into a smooth sauce. Add more oat milk as needed until desired consistency.
Turn the heat down low, and then add all of your spices based on preference. Taste as you go!
Before serving the queso, spoon the Chile con Carne back on top of your queso in the center of your skillet. Dress up your skillet with a drizzle of crema, cilantro, diced onions, and salsa if desired. Serve alongside a heaping mound of crunchy chips, taquitos, or whatever you'd like to dip into queso.
0 servings