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Chorizo, Queso & Tequila Combine For A LIT New Year’s Party Dip

Whether or not 2018 has been good to you, it’s coming to an end, and it’s time to celebrate. That means turning up the queso as much as all the other attendees at your New Year’s Bash.

Start by loading it up with copious amounts of chorizo, going big on flavor with the Oaxacan cheese, and – of course – spiking it with plenty of Casa Mexico Tequila. It’ll be a queso to remember, regardless of what else happens as you ring in the new year.

You can find all of the ingredients to make this festive queso at Northgate Market, who also has a holiday cookbook coming out with all of the recipes you need for this season. If you want this boozy, meaty queso ASAP, though, you can peep the full recipe below.

Servings: At least 6

5 oz Northgate Market pork chorizo, plus more for garnish    
1/2 cup Casa Mexico Tequila
1 cup milk
3 1/2 cups shredded Oaxaca cheese
3 cups Mexican taco cheese mix
1/2 cup Crèma Mexicana
2 1/2 Tbsp Green Hot Sauce   
1 (4 oz) can diced green chiles
Chicharrons, whatever size you want, for dipping
1/4 cup Cotija
1 jalapeño, sliced
1 tbsp chopped green onions


Step 1
Cook chorizo in a sauté pan or saucepan until all of the meat is fully cooked. Drain off the residual oil, and set the chorizo aside to add in later.

Step 2
Bring your tequila to a boil in a separate saucepan over a medium heat, and reduce the liquid by half. Add the milk and reduce your heat to medium-low. While stirring, sprinkle in your melted cheese a little bit at a time to fully combine. Add Creme Oaxaca sauce, and stir to mix thoroughly.

Step 3
After all the cheeses are melted, add in the hot sauce, green chiles, and cooked chorizo. Stir to fully combine.

Step 4
Garnish with cotija, more chorizo, green onions and jalapeño. Serve hot over chips, chicharrons, or any of your other favorite foods to dip with.

Created in partnership with Northgate Market


Here’s How to Make Velveeta Cheese and Diced Tomato Cookies

I’ve decided that there’s not enough Velveeta in your life, and I’d like to remedy that. Sure, sometimes you heat it up as an accompaniment to your chips during sporting events, but what about today? Do you have a reason to eat Velveeta today? I’ll give you one. In fact, I’ll give you a few dozen: Velveeta cookies with caramelized tomatoes and green chilies.  (I started with this recipe from Bake or Break and subbed out the cream cheese for Velveeta, and the chocolate chips for the veggies.)

Queso Dip Cookies

Queso Dip Cookies

(3-4 dozen cookies)


  • 2 (10 oz) cans Rotel Diced Tomatoes and Green Chilies
  • 2 1/2 c flour
  • 1 t baking powder
  • 1/2 t salt
  • 1/2 c unsalted butter, softened
  • 8 oz. Velveeta, softened
  • 1 c sugar
  • 1 ½ c light brown sugar, divided
  • 2 eggs
  • 1  1/2 t vanilla

Here’s How to Make It

  1. Preheat oven to 425° and line cookie sheet with parchment paper.
  2. Open cans of tomatoes and green chilies, drain, and squeeze dry as best as you can.
  3. Toss vegetables in 1/2 cup brown sugar and spread in a single layer onto the cookie sheet.
  4. Bake 13 to 17 minutes, stirring once or twice. Remove from oven and let cool.
  5. Lower oven temp. to 350°. Line cookie sheet with fresh parchment.
  6. Whisk together flour, baking powder, and salt. Set aside.
  7. Beat butter, Velveeta, sugar, and remaining 1 cup brown sugar until fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
  8. Gradually add flour mixture, mixing until almost combined. Add tomatoes and green chilies, stirring until dough is thoroughly mixed.
  9. Use a 1.5 T cookie scoop to size your cookies. Bake 12-15 minutes, or until edges are lightly browned.
  10. Cool on cookie sheet for 5 minutes and then cool completely on wire racks.

The Velveeta doesn’t smack you in the face, but it’s definitely there. And the tomatoes and green chilies add a nice chewiness and a little bit of spice to random bites. Don’t make that face at me. It’s good. Try it.