How is it that Oregon, while producing less cheese than other states and with a relatively young cheesemaking culture, continues to craft such nationally and internationally recognized cheeses? It’s ...

Aarón Sánchez shares his recipe for a cheesy, chile dip This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even ...

It wouldn't be a proper game day spread without a warm, cheesy dip, and this slow cooker chorizo and queso Rotel dip recipe ...

This version of steak con queso pays tribute to the bacon-wrapped version served at The Barn Door, with a chorizo twist. Instructions: Gently mix the ground sirloin and chorizo in a large bowl. Form ...

This dip is a party for your taste buds! Roasted poblano peppers and chorizo are blended with creamy cheeses to create an out of this world flavor. Serve this rich and spicy dip with your favorite ...

Our chorizo street tacos are perfect for a weeknight, special enough for a small gathering of friends and family, and they ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

We know, we know: Pulling this Spanish classic off in one hour sounds impossible. But we limited the seafood to shrimp and littleneck clams to speed things along. For vegetarians who want all the ...

H-E-B might just be replacing the Velveeta/Rotel queso recipe for good. Texas' favorite grocer made waves with its Meal Simple bakeable and grillable brisket queso that began mysteriously appearing on ...

This classic cheesy appetizer can be used as a filling for tacos or as a dip with tortilla chips. Instructions: Heat the oven to 350 degrees. Heat the oil in a skillet over a medium-high flame. Add ...

This classic cheesy appetizer can be used as a filling for tacos or as a dip with tortilla chips. Instructions: Heat the oven to 350 degrees. Heat the oil in a skillet over a medium-high flame. Add ...

You don’t need much to make one of Mexico’s most iconic dishes. This one is about the quality of its star ingredients: the chorizo and the cheese. Mexican chorizo is fatty (not dry) and needs to be ...