The reason to Velveeta
8 oz. Monterey Jack cheese, grated1¼ teaspoon kosher salt2 oz. crumbled Cotija cheese or queso frescoHeat oil in a large skillet over medium-high heat. Add chorizo and cook, stirring and breaking up with a spoon, until browned and crisp, 8–10 minutes; set aside.
Heat half-and-half and Velveeta in a large heavy saucepan over medium heat, stirring occasionally, until Velveeta is melted, 6–8 minutes. Add Monterey Jack and cheddar; cook, stirring, until mixture is smooth. Mix in chipotle chiles, salt, and both chile powders.Queso can be made 2 days ahead. Cover and chill.
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