Pace queso blanco makes a weeknight dinner when you pair it with good chorizo and rice; the dip turns into a main course without fuss. Serve it bubbling in a cast iron pan with warm tortillas for scooping.

Serves 2. 25 minutes, 12 at the stove.

About 1480 calories a serving, 65 g protein, 223 g carbohydrate, 34 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a small skillet over medium-high heat. Peel and mince 2 garlic cloves, then crumble 4 oz chorizo into the pan. Cook, breaking it into small pieces as it browns, until the chorizo is cooked through and browned, about 5 minutes. While the chorizo cooks, start the rice.5 min
2. Bring 1.5 cups water to a boil in a small pot with a pinch of salt. Add 3/4 cup rice, stir once, cover, and reduce heat to low. Let it cook undisturbed until the water is absorbed, about 15 minutes.15 min
3. Pour the queso blanco from its bowl into a small cast iron skillet over medium heat. Stir often, breaking it up as it warms, until it is smooth and bubbling, about 4 minutes. Stir in the cooked chorizo and its rendered fat from the skillet.4 min
4. Warm the tortillas in a dry skillet over medium heat for 1 minute per side, stacking them as they warm. Transfer the queso fundido to the table in its skillet. Serve with the warm rice on the side and tortillas for scooping.

Note Swap chorizo for crumbled cooked ground beef or diced jalapeños if you prefer. Leftover queso keeps in the fridge for three days; reheat gently in a small skillet with a splash of water. Serve with lime wedges and sliced scallions alongside.