A drool-worth appetizer, this choriqueso recipe is a cheesy paradise. Gooey, melted cheese topped with crisped Mexican chorizo and caramelized onions and peppers. Serve with tortilla chips or warm tortillas for an epic game day or holiday dip.
“Kate,” you may be thinking, “What is a good appetizer I can make this holiday season?” Good question, my friend! And I have the perfect answer for you.
Choriqueso is the appetizer we all want the most this holiday season (or any season). It’s quick, easy, and incredibly delicious. Melty, tangy cheese topped with browned chorizo and sautéed onions, poblano peppers, and garlic.
The flavor is insane. Served hot and luscious with crunchy tortilla chips. It is the perfect dish for holiday entertaining and always a crowd favorite!
If you’ve ever made queso fundido or queso flameado (or had it at a Mexican restaurant) this is very similar.
It is a Mexican melted cheese dip topped with savory chorizo. My recipe takes it a step further and is a combination of chorizo, onions, peppers, and garlic. It is made with just a few simple ingredients and is one of my favorite recipes for entertaining.
What Kind Of Chorizo Should I Use?
For this recipe you will need Mexican chorizo. In Mexico, chorizo is a fresh sausage that is flavored with paprika, chiles, and sometimes even cinnamon.
Don’t use Spanish chorizo. This is a dried, cured sausage and is a completely different thing.
Chorizo comes in many styles. Look for spicy chorizo sausage if you’d like it hot. I like to use pork chorizo for this recipe but you can also use beef chorizo or even soyrizo if you are vegetarian.
Want to take it a step further? Make your own homemade chorizo! It is actually fairly easy and tastes amazing.
Ingredients
See recipe card for exact amounts.
- Mexican style chorizo.
- White onion
- Poblano pepper or other chili peppers if you want it spicier
- Garlic
- Kosher salt
- Monterey Jack cheese or another type of cheese that melts well like mozzarella cheeses
- Oaxaca cheese or other Mexican cheeses like queso asadero or queso chihuahua
- Sour cream or heavy cream. I like to use sour cream for extra creaminess and tang. Heavy cream will help the cheese from separating and give it a thinner consistency.
- Fresh cilantro
- Tortilla chips for serving
- Warm flour tortillas. If you want to make it more of a meal, serve with tortillas instead of chips and spoon the choriqueso into the tortillas.
How To Make This Recipe (Step-by-Step Instructions With Pictures)
step one
Cook the chorizo. Brown 5 ounces of chorizo over medium heat in a large cast-iron skillet or other nonstick pan. Break into smaller pieces with a wooden spoon. Remove to a plate lined with paper towels with a slotted spoon. Leave any excess fat in the pan.
step two
Cook the vegetables. Increase to medium-high heat and add the onions, poblano, and garlic to the pan with the leftover fat from the chorizo. Cook until caramelized and brown. Spoon into a bowl and wipe out the pan.
step three
Melt the cheese. Add the Monterrey Jack cheese, queso Oaxaca, and sour cream to the pan. Cook over low heat until completely melted, about 5-7 minutes. Stir continuously to melt evenly.
step four
Top with garnishes. Spoon the cooked chorizo mixture over the cheese then sprinkle the caramelized veggies over the top. Top with fresh cilantro.
step five
Serve. Place the pan on the table and enjoy right away with tortilla chips or warm corn tortillas and hot sauce if you’d like. You could also spoon into individual serving dishes if you prefer.
*CHEF’S TIP: Choriqueso needs to be eaten right away. It will get gloppy as it cools. You can reheat it in a low oven (300°F) until melted again or transfer it to a small slow cooker to keep warm.
What Cheese Goes With Chorizo
For this choriqueso recipe you want to use cheese that melts easily. Cheeses like cheddar may taste good but they won’t be as melty as queso Oaxaca, asadero cheese, Monterey Jack, or Mozzarella.
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Ready To Try This Choriqueso Dip?
This queso dip will blow your mind. Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
Choriqueso
A drool-worth appetizer, this choriqueso is a cheesy paradise. Gooey, melted cheese topped with crisped Mexican chorizo and caramelized onions and peppers. Serve with tortilla chips or warm tortillas for an epic game day or holiday dip.
Ingredients
- 1 cup (5 ounces) Mexican chorizo, casing removed
- 1/2 white onion, diced
- 1 medium poblano, cored, seeded and diced
- 3 cloves garlic, chopped
- 1/2 teaspoon kosher salt
- 1 heaping cup (about 7 ounces) Monterey Jack cheese, cubed
- 1 heaping cup (about 7 ounces) Oaxaca cheese, cubed
- 1/2 cup sour cream
- 1/2 cup chopped cilantro, for garnish
- Tortilla chips or warm flour tortillas, for serving
Instructions
- Brown chorizo. In a large cast-iron skillet over medium heat, brown the chorizo, breaking up any clumps as it cooks until cooked through, about 10 minutes. Remove to a paper towel-lined plate with a slotted spoon.
- Sauté veggies. Return the skillet to the stove and place over medium heat. Add the onions, poblano, and garlic to the leftover chorizo oil in the pan. Season with the 1/2 teaspoon of salt and cook, stirring ocassionally, until they are soft and starting to caramelize, about 5-8 minutes. Turn the heat to low if they are cooking too quickly. Spoon into a bowl and wipe the pan clean with paper towels.
- Melt cheese. With the heat on low, add the Monterey Jack, Oaxaca cheese, and sour cream. Continue to stir until the cheese completely melts, 5-6 minutes.
- Serve. Remove from heat and top with, pepper mixture, chorizo, and cilantro. Serve immediatley with tortilla chips or warm tortillas.
Notes
- Cooking Chorizo: It can be hard to tell when chorizo is cooked. It won't be brown but will become crisp and firm and a lot of the fat will melt out and pool in the pan. Cook the chorizo slowly over medium-low heat so it doesn't burn.
- Reheating: Choriqueso is best eaten right away while it is still warm. If you have leftovers you can reheat in a low oven (300°F) until melted again. Stir occasionally until completley melted and bubbling.
- Cast iron skillet: If you don't have a cast iron skillet you can use any nonstick skillet that is 12-inches or larger. You can also brown the chorizo and vegetables in a skillet then melt the cheeses in a baking dish in the oven at 400°F and top with the chorizo and vegetables.
- Main course: Choriqueso is not only a fantastic dip but also makes a delicious main course. Serve with warm tortillas and spoon the choriqueso into the tortillas and enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 67Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 48mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g
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Chef Mimi says
I adore queso with chorizo. And with Oaxaca cheese. I printed your recipe!
Kate Ramos says
Awesome Mimi! Please let me know how it turns out.