Ingredients
Equipment
Method
- 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.
Nutrition
Video
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!