Choriqueso (Mexican Cheese Dip)

Choriqueso in a cast iron skillet next to cilantro and tortillas.

Choriqueso (Mexican Cheese Dip)

Choriqueso is a flavorful Mexican cheese dip made with spicy Mexican chorizo blended with rich, melted cheese in just 20 minutes. Serve this chorizo cheese dip with tortilla chips or warm tortillas to scoop it up taco-style. it's as easy to make as my popular Smoked Queso Recipe.

Course Appetizer

Cuisine Mexican

Keyword Chorizo

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 243kcal

Author Darcey Olson

Equipment

Cast Iron Skillet

Ingredients

8 oz Mexican chorizo *Note 1
1 tsp minced garlic
½ cup heavy cream
8-12 oz melting cheese, shredded *Note 2
warm corn tortillas or tortilla chips for serving
optional: salt, to taste *Note 3
optional garnish: chopped fresh cilantro

Instructions

Preheat the oven to high broil.
Preheat a medium cast iron skillet over medium heat. Add the chorizo and cook until golden brown (approx. 5-7 minutes). Use a wooden spoon to break the meat into little pieces while cooking. Add the garlic and cook for 30-60 seconds, until fragrant.
Use a metal slotted spoon to transfer the chorizo to a paper towel lined bowl or fine mesh colander. Place more paper towels on top of the meat and gently press down to remove the excess grease. Use a few more paper towels to wipe out the excess grease still in the skillet. Set aside.
Return the skillet back to the stove and turn the heat down to low. Pour in the heavy cream and immediately stir in the cheese. Continue to stir until the cheese is completely melted (approx. 3-5 minutes).
Turn off the heat and stir in the cooked and drained chorizo.
Transfer to the oven and broil for 5-7 minutes, until the cheese is bubbling and golden brown in color.
Remove from the oven, top with cilantro and serve with warmed tortillas or tortilla chips. (*Note 4)

Notes

Note 1 - Mexican chorizo is not the same as Spanish Chorizo. They are not interchangeable.

Note 2 - Great cheese options: Monterey Jack, Pepper Jack, Mozzarella, Oaxaca, Queso Asadero, and Queso Chihuahua. Use more cheese for a higher cheese to meat ratio.

Note 3 - chorizo and cheese tend to have a ton of sodium. Wait until you've had a chance to taste it before adding.

Note 4 - Char the tortillas directly on the gas stove, while your choriqueso is broiling. Turn 1-2 burners to high and carefully place the tortillas directly over the flame. It takes about 10-15 seconds to char each side.

Nutritional information is estimated. It depends on the type of chorizo and cheese you use. It also does not include any tortillas or tortilla chips into the equation.

Nutrition