Heat oil in a sauté pan over medium-high heat.
Add pepper and onion; cook until tender, about 5 minutes, stirring occasionally. Add garlic; cook until fragrant. Add chorizo; cook until browned, about 8 minutes, breaking
up chorizo with side of spoon.
- Heat milk to a simmer in a saucepot over medium-high heat. Whisk cornstarch and ¼ cup water in a bowl. Whisk cornstarch mixture into milk; cook until thickened. Remove from heat.
- Fold in cheeses and salt until smooth. Stir in half the chorizo mixture; hold queso and remaining chorizo mixture warm in a steam table for service. Makes about 8 cups.
- Deep-fry a portion of Red Battered Jumbo Crinkle Cut Fries at 350°F until golden brown and crisp, about 5 minutes; sprinkle with seasoning.
- Add chorizo mixture in a saucepan over medium heat until heated through, about 3 minutes. Top Chorizo Queso Dip with chorizo mixture; serve with Red Battered Jumbo Crinkle Cut Fries garnished with cilantro.