Even though Cinco de Mayo is not an American holiday, many Americans still celebrate it and have get-togethers for drinks and Mexican food. In Mexico it is a day to celebrate victory in the Battala de Puebla (Battle of Puebla) which occurred against the French on May 5, 1862. It is not, as many Americans assume, similar to our Independence Day celebrated on July 4th. Nevertheless, no matter what the reason for the celebration, Americans love Mexican food and Cinco de Mayo is a great excuse to serve their delicious food.

Recently, my husband and I visited a Mexican restaurant in Ogden, Utah that had been recommended to us by a friend, Carnitas Michoacan Mexican Restaurant. Our friend said their chorizo con queso was “to die for.” We ordered it, and it was so thin it wouldn’t even coat our chips, and so bland we easily could have been eating wallpaper paste. We were very disappointed and assumed the chef wasn’t there that day and someone else had made the dip. I went home and developed what I think is probably what the good version of Chorizo con Queso should be; it is quickly made at home starting with the versatile Basic Cream Soup Mix. Cooked chorizo and Mexican cheeses are added, then the mixture is kept warm in a slow cooker. This version is delicious; if you live in Utah, you won’t want to bother going to a bad restaurant to get it.

Incidentally, Homemade Tortilla Chips are easy and so much better than store-bought, you might want to make some to go with this dip.

24 Servings

2 9 oz. packages Mexican Chorizo Sausage

1 1/4 cups water
3/4 cup Basic Cream Soup Mix

1 10 oz. package Oaxaca (Mexican melting) Cheese, grated or ground in the food processor
1 cup Queso Quesadilla Cheese, grated
1/2 cup cotija cheese

1 4 oz. can diced mild green chilies
1/2 cup medium salsa
1 4 oz. can blended jalapeno peppers

1. Cook the chorizo in a small skillet; place in a fine strainer and press with a spatula to release all the fat. Set aside.
2. In a large microwave-safe bowl, mix the water and cream soup mix.
3. Microwave 2 minutes; whisk, and microwave 2-3 minutes or until boiling.
4. Whisk in the cheeses, and continue whisking until they are melted. If they don't fully melt, microwave 30 seconds to 1 minute.
5. When the cheeses are melted, add the chorizo, green chilies, and salsa.
6. Add enough of the blended jalapeno peppers to make it spicy to taste (add by teaspoons so you don't make it too hot for you and your guests).
7. Place in a 2-3 quart slow cooker, cover, and turn to low.
8. Stir every hour or so.
9. Serve with freshly fried tortilla chips.

Note: Blended jalapenos are perfect for adding to any Mexican dish to add heat. Drop teaspoonfuls onto parchment and freeze, then place the frozen dollops into a baggie and store in the freezer for use anytime.

Amount Per Serving
Calories 147 Calories from Fat 99
Percent Total Calories From: Fat 67% Protein 23% Carb. 10%

Nutrient Amount per
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 29 mg
Sodium 357 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 0 g
Protein 8 g

Vitamin A 11% Vitamin C 24% Calcium 0% Iron 2%