Sept. 20 was National Queso Day. [Photo by Kim Gehling]

In celebration of National Queso Day on Sept. 20, our team at work embarked on a delicious quest to determine which homemade queso reigns supreme.

Our colleagues gathered for a lively tasting event, featuring two distinct creations: one rich and creamy with chorizo, and the other a spicy classic without. Everyone sampled both options, taking note of the flavor, texture, and the all-important melt factor.

Employees at Team WTI in Geneseo sampled two queso recipes and declared one the champion. [Photos by Kim Gehling]

After careful consideration, we crowned our champion queso. The chorizo-infused recipe captured everyone’s hearts—and taste buds—with its perfect balance of spice and richness. It was a delightful way to bond over a shared love of cheese. Whether you prefer a meaty twist or a classic version, one thing is certain: queso brings people
together, making any gathering a little more festive.

As we dive into the fall season, there’s nothing quite like enjoying a warm bowl of queso while watching football. Whether you’re cheering on your favorite team from the comfort of your couch or hosting a game-day gathering, a side of cheesy queso elevates the
experience to a whole new level.

So, grab your tortilla chips, gather your friends, and savor the joy that comes from sharing great food and great company.

Happy belated National Queso Day! From our office kitchen to yours—enjoy!

Champion Queso

Serves 20

16 oz. bulk chorizo sausage
2 – 10 oz. cans diced tomatoes with green Chile peppers (such as Rotel), drained
2 – 8 oz. packages cream cheese, cubed
16 oz. package Queso Blanco Velveeta
1/2 – 4 oz. can hot jalapeños
1/4 t. onion powder
1/4 t. garlic powder
1/4 t. cumin
1 t. salt

In a large skillet, heat over medium-high heat. Add the chorizo and cook, stirring frequently, until it’s nicely browned and crumbly, about 5 to 7 minutes. Drain any excess fat, then transfer the chorizo to a slow cooker.

Next, mix in the diced tomatoes with chiles, cream cheese, Velveeta cheese, jalapeños, onion powder, garlic powder, cumin and salt. Cover the slow cooker and set it to low.

Allow the mixture to cook for about 1 1/2 to 2 hours, stirring occasionally, until the cheese is fully melted.