Lasagna Dip with Queso Cheese Bread

Last Updated on December 6, 2024 by Lisa Keys

When lasagna dip goes Mexican with queso cheese bread it's a touchdown with a 2-point conversion. Remember my Mex-Italian spin on sausage and peppers? Well, now we are twisting up a tailgate appetizer. Scooping into layers of chorizo sausage, cantina salsa, creamy chile con queso, ricotta and mozzarella with the cheesiest warm cheese bread you can imagine. These recipes are festive, fun and can feed a tailgate crowd.

So, let's get this party started.

The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is an entry in the tailgate category featuring Desert Pepper Cantina Salsa and Chile Con Queso.

Lasagna Dip Ingredients

This Mexican style lasagna dip is a twist on the Italian version. Fresh Mexican chorizo replaces Italian sausage and a robust and vibrant Desert Pepper Cantina salsa replaces the typical marinara. Desert Pepper Chile Con Queso is in the mix bringing the creamy comfort and touch of heat that every great dip needs.

You will notice I keep the ricotta, mozzarella and parmesan for that Italian lasagna feeling, but feel free to dive deep into the Mexican experience with any melting cheese plus cotija. It's all good.

Lasagna chips? Nope. We are serving warm queso cheese bread along side our dip. Have you ever had South American pan de queso? They are a gluten free bread made with tapioca flour. I love the mochi-like texture and added cheesy goodness with Desert Pepper Chile Con Queso.

Talk about a great cheese pull. I love opening up the bread, spooning in some lasagna dip and then popping the whole thing right into my mouth. Delicious!

How to make this dip recipe.

And nothing could be easier than making the queso cheese bread. All the ingredients except the mozzarella are buzzed up in a blender. Then the bits of mozzarella are folded in. Pour the batter into mini muffin pans and watch them bake up and burst with cheese.

Bonus tip: You can bake your lasagna dip and queso cheese bread at the same time, so they are both warm and ready to serve together.

Mexican Lasagna Dip with Queso Cheese Bread

Lisa Keys

This Mexican style lasagna dip is a twist on the Italian version. Served with a queso cheese bread these recipes are tailgate winners.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course appetizers, holiday, Tailgate

Cuisine Mex-Italian, Mexican

Servings 12 people

Calories 276 kcal

Ingredients

  

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Mexican Lasagna Dip

• ½ pound loose fresh Mexican chorizo 2 links, casing removed
• 1 (16 oz.) jar Desert Pepper Cantina Salsa
• ½ cup Desert Pepper Chile Con Queso
• ½ cup ricotta cheese
• 1 ½ cups small dice mozzarella cheese
• ¼ cups grated parmesan cheese
• Fresh cilantro for garnish

Queso Cheese Bread

• ⅔ cup Desert Pepper Chile Con Queso
• 1 egg
• ¼ cup canola oil
• 1 tablespoon water
• 1 ½ cups tapioca starch
• ½ cup small dice ¼-inch mozzarella

Instructions

 

Mexican Lasagna Dip

• Heat oven to 400F. Lightly spray 2 (12 wells) mini muffin pans with no-stick baking spray.
• Brown chorizo in a 10-inch cast iron skillet over medium-high heat. Stir in salsa; simmer for 5 minutes. Turn off the heat.
• Drop dollops of chile con queso and ricotta evenly over salsa mixture. Sprinkle mozzarella and parmesan on top.
• Bake for 20 minutes or until bubbly and cheese is golden brown on top. Serve with Queso Cheese Bread
• Meanwhile, prepare Queso bread.

Queso Cheese Bread

• Combine all ingredients except the mozzarella in a blender. Blend for 30 seconds or until well mixed. Scrape down sides of the blender jar, if needed, and blend again.
• Pour mixture into a bowl. Fold in the mozzarella.
• Divide batter among prepared muffin tins.
• Bake at 400F. for 12 to 15 minutes or until puffed and golden brown.
• Serve warm with Mexican Lasagna Dip.

Notes

Feel free to substitute Monterey Jack for the mozzarella and cotija for the parmesan for a deeper Mexican experience.

Nutrition

Calories: 276kcalCarbohydrates: 17gProtein: 13gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 55mgSodium: 697mgPotassium: 97mgFiber: 0.3gSugar: 2gVitamin A: 425IUVitamin C: 0.1mgCalcium: 297mgIron: 1mg

Keyword dips and spreads, football season, lasagna, party, tailgate party

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