Welcome to the Wipe Side
Rich, creamy, and satisfyingly bold—this white queso dip levels up with spicy chorizo, caramelized onions, and poblano heat. Game day never saw it coming.
When Grillicious sent me their Habanero Heat Cooking Wipes, I’ll admit—I did a double take. You wipe your pan with seasoning? Was it a prank? Was I being punked? But because I’m a self-proclaimed weirdo with a cast iron addiction, I had to try it. And let’s just say… I’m very, very glad I did.
It’s not your conventional spice delivery system, but that’s kind of the point. These wipes make flavor infusion ridiculously easy. I’m talking:
• Camping trips
• Tailgates
• Weeknight “I don’t feel like measuring anything” moments
• Apartment kitchens with two square feet of counter space
And more importantly, they’re non-toxic, 100% all-natural, compostable, and safe for nearly any cooking surface. That means less waste, more flavor, and no plastic jars rolling around your trunk.
Instead of rubbing it on meat like steak or chicken (because honestly, that’s too obvious), I wanted to see what would happen if I infused the flavor into something unexpected: cheese.
And because the Superbowl is upon is, I decided Spicy Chorizo White Queso Dip it is!
It’s bold. It’s cheesy. And it delivers a full Habanero punch without overpowering the rich, melty magic you came for.
• Habanero Heat, No Extra Work: The infused skillet gives you all the chile aroma without extra chopping.
• Caramelized Onions & Poblano: Sweet, smoky, and savory layers that round out the spice.
• Double Cheese Power: Monterey Jack for the melt, white American for that creamy texture.
• Make-Ahead Friendly: It reheats beautifully if you don’t inhale it in one sitting.
• Low & Slow for Onions: Take your time here. They bring depth and sweetness.
• Roast That Poblano Right: Over a flame or under a broiler—just blister it well.
• Grate Your Own Cheese: Skip the pre-shredded stuff for best melt.
• Serve Immediately: This is queso, not a science experiment. Eat while hot and gooey.
🌱 A Greener Bite of Sustainability
Grillicious Wipes aren’t just a flavor gimmick. They’re fully compostable, made from natural fibers and oils, and eliminate the need for plastic seasoning containers. Bonus? They make clean-up easier too. Less waste, less mess, more flavor.
For Skillet Infusion
• 1 Grillicious Habanero Heat Wipe – Adds heat and complexity without touching your spice cabinet. See Notes if you don't have the wipes.
For the Dip
• 1 tbsp neutral oil – Helps the onions caramelize evenly.
• 1 small yellow onion, thinly sliced – Sweet base flavor that balances the heat.
• 1 poblano pepper, roasted and chopped – Smoky, slightly earthy contrast to the chorizo.
• 8 oz ground Mexican chorizo – Spicy, juicy, and the heart of this dip.
• 1 tbsp all-purpose flour – Thickens the queso base without clumps.
• 1 cup whole milk or evaporated milk – Creamy base with richness.
• 1 cup Monterey Jack cheese – Great melting cheese with a mild flavor.
• 1 cup white American cheese – Ultra-creamy and traditional in queso.
• Salt to taste – Always finish with seasoning to bring it all together.
Bold, spicy, and cheesy—this chorizo queso dip with poblano and white American cheese is your new game-day MVP. No Velveeta, no shortcuts.
Infuse the Pan:
Heat a cast iron or oven-safe sauté pan over medium heat. Use the Grillicious Habanero Heat Wipe to coat the entire interior of the pan. See Notes if you don't have wipes.
Caramelize and Roast:
Add 1 tablespoon of neutral oil. Add sliced onions and cook on medium-low until deeply golden, about 12–15 minutes, stirring occasionally.
Meanwhile, roast the poblano pepper over an open flame or under a broiler until blistered on all sides. Place in a bowl covered with plastic wrap for 5 minutes, then peel, deseed, and chop.
Brown the Chorizo:
Add ground chorizo to the pan with the caramelized onions. Cook until browned and fully cooked, about 5–7 minutes. Drain excess fat if needed. Stir in the roasted poblano.
Make the Queso Base:
Sprinkle flour over the mixture and stir for 1 minute. Slowly whisk in the milk, stirring constantly until thickened. Lower the heat and add the cheeses in small handfuls, stirring until melted and smooth.
Season with salt to taste. Optional: top with chopped scallions or more poblano.
Melty cheese, sizzling chorizo, heat that sneaks up on you—it’s everything a queso dip should be, but better. Whether you’re feeding a football crowd or just yourself on the couch, this skillet’s got the kind of drama you’ll actually enjoy.
Tag me on Instagram @the.sustainable.kitchen if you make this spicy queso! And keep an eye out—there’s more flavor experimentation where this came from.
Bold, spicy, and cheesy—this chorizo queso dip with poblano and white American cheese is your new game-day MVP. No Velveeta, no shortcuts.
Heat a cast iron or oven-safe saute pan over medium heat. Use the Grillicious Habanero Heat Wipe to coat the entire interior of the pan.
Add 1 tablespoon of neutral oil. Add sliced onions and cook on medium-low until deeply golden, about 12-15 minutes. Stir occasionlly.
Meanwhile, roast the poblano pepper over an open flame or under a broiler until blistered on all sides. Place in a bowl cover with plastic wrap, let steam for 5 minutes, then peel, deseed, and chop.
Add ground chorizo to the pan with the caramelized onions. Cook until browned and cooked through, 5-7 minutes. Drain excess fat if needed. Stir in the roasted poblano.
Sprinkle flour over the chorizo mixture and stir 1 minute. Slowly whisk in 1 cup evaporated milk or half-and-half, stirring constantly until thickened. Lower heat and add cheese in handfuls. Stir gently until melted, smooth, and creamy. Add salt to taste. Serve immediately with tortilla chips. Optional: sprinkle with scallions or more chopped roasted poblano.
Servings 6
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Don’t Have the Wipes?
No problem. Here’s a chef-approved workaround to still get a similar vibe:
1. In a small bowl, combine:
• ½ teaspoon chili powder
• ¼ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (or to taste)
• 1 teaspoon neutral oil
• Optional: a few drops of hot sauce or vinegar-based pepper sauce for tang
2. Rub this into your cast iron pan before cooking to mimic the flavor infusion. It won’t be identical, but it’ll get you close to the Grillicious experience.