Choriqueso is a classic Mexican recipe that combines savory, seasoned chorizo with plenty of melted cheese, and finished with fresh toppings like tomato, onion, and cilantro.
You can scoop it up with warm tortillas for a hearty appetizer, serve it with chips as a dip, or even turn it into tacos or quesadillas. Ready in minutes and full of incredible flavor, choriqueso is the ultimate crowd-pleasing dip for football parties, Taco Tuesday, or really anytime!
I make choriqueso for every Cinco de Mayo celebration to go with our flavorful birria tacos. It goes really well with sweet corn cake, too!
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Ingredients
- Mexican chorizo (16 ounces): use fresh Mexican chorizo (not Spanish - they're very different!).
- Shredded Mexican-blend cheese (1 ½ cups): a mix of Monterey Jack, cheddar, asadero, and queso quesadilla. Oaxaca or mozzarella can also be used.
- Tomato (1 medium, chopped): this helps balance the richness of the chorizo and cheese combination.
- White onion (¼, diced): also helps balance the richness of the chorizo and adds a nice texture.
- Cilantro (¼ cup, chopped): if you don't care for cilantro, try parsley or skip it altogether.
- Mexican crema or sour cream (optional): adds creaminess and balances the rich chorizo.
- Tortillas or tortilla chips: If you're serving the choriqueso for dinner, use 8-inch tortillas. For an appetizer, use the smallest you can find.
How to Make Choriqueso
- Cook the chorizo: Preheat a skillet over medium heat. Remove the chorizo from the casings (if needed) and add it to the skillet. Cook for about 8-10 minutes, breaking it up with a spoon, until it's browned and fully cooked.
- Add the cheese: Turn off the heat. Sprinkle the shredded cheese evenly over the hot chorizo. Cover the skillet and let it sit until the cheese is melted, about 5 minutes. (Alternatively, place under a broiler for 1-2 minutes until bubbly and golden.)
- Top and garnish: Sprinkle with the chopped tomato, diced onion, and fresh cilantro. Add a drizzle of Mexican crema or sour cream if desired.
- Serve immediately: Enjoy your choriqueso with warm tortillas for a heartier option or tortilla chips for dipping.
Tips & Variations
- Choose the right chorizo: Always use fresh Mexican chorizo, not Spanish chorizo, which has a different texture and seasonings (I usually find my Mexican chorizo in the refrigerated section near the hot dogs).
- Drain excess grease: If your chorizo releases a lot of oil, spoon some out before adding the cheese to keep the dip from feeling too heavy. Just push the chorizo to one side of the pan, tilt it slightly to let the grease drain to the opposite side, and use a paper towel to soak some up.
- Cheese options: Try Oaxaca, mozzarella, or asadero. Pepper Jack also works if you'd like to add more heat.
- Add extra flavor: Stir in roasted poblano peppers, jalapeños, or sautéed mushrooms before topping with the cheese. I tend to do this if we're enjoying it for a meal.
- Make it creamy: Swirl in a little Mexican crema, sour cream, or cream cheese to create a smoother dip.
- Vegan version: Use plant-based chorizo and dairy-free cheese.
- Keto version: Use low-carb tortillas.
- Serving ideas: Serve with warm flour or corn tortillas, tortilla chips, or spoon it into tacos and quesadillas. It's also great used as a simple topping to steak tacos, mixed into eggs for breakfast, or added as a topping to grilled chicken.
Equipment Needed
- Skillet: a cast iron skillet works best for cooking the chorizo and melting the cheese evenly.
- Wooden spoon or spatula: for breaking up and stirring the chorizo as it cooks.
- Knife & cutting board: to chop the tomato, onion, and cilantro.
- Cheese grater: always shred your own cheese to avoid the fillers used in pre-shredded cheeses.
- Lid or foil: to cover the skillet so the cheese melts completely.
- Serving dish: you only need this if you prefer to transfer it from the skillet, though serving it directly in the skillet keeps it warm longer.
Storage & Reheating
- Refrigerator: Store any leftover choriqueso in an airtight container for up to 3 days. Keep the tortillas or chips separate so they don't get soggy.
- Freezer: Choriqueso isn't ideal for freezing since melted cheese can change texture, but cooked chorizo alone can be frozen for up to 2 months. Just thaw it in the fridge and reheat, then add the cheese and toppings.
- Reheating on the stovetop: Place the leftovers in a skillet over low heat. Stir it occasionally until it's warmed through and the cheese is melted again.
- Microwave option: Heat in 30-second bursts, stirring between each round, until it's hot and bubbly.
- Broiler: Place the reheated choriqueso under the broiler for 1-2 minutes to make the cheese bubbly again.
Frequently Asked Questions
Is choriqueso keto?
It's naturally low in carbs on its own, so choose low-carb tortillas to keep the carbs in check.
What is the difference between choriqueso and queso fundido?
Both are Mexican melted cheese dishes, but choriqueso always includes chorizo while queso fundido can be made with or without it.
Can I make choriqueso ahead of time?
It's a great make-ahead dish! Cook the chorizo in advance and refrigerate. When you're ready to serve, reheat the chorizo, top it with cheese, and melt it before adding the fresh toppings.
How do I keep it warm for a party?
Serve it directly in a cast iron skillet or transfer it to a small slow cooker on the warm setting. This keeps the cheese melty and prevents it from hardening too quickly.
What can I serve with choriqueso?
Tortilla chips and charred corn or flour tortillas are most common. It also makes a great filling for tacos, quesadillas, or even nachos. Stir it into scrambled eggs for a breakfast burrito or as a topping for grilled chicken.
Can I use Spanish chorizo instead of Mexican chorizo?
No, they're completely different in both flavor and texture. Spanish chorizo is cured and has a firm texture, while Mexican chorizo is fresh, seasoned sausage that cooks down and blends perfectly with melted cheese.
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Pairings
These are our favorite dishes to serve with choriqueso:
Choriqueso Recipe
This choriqueso recipe is an easy, cheesy Mexican dip that's sure to be a crowd pleaser at any party or family dinner!
Ingredients
- 16 ounces Mexican chorizo
- 1 ½ cups shredded mexican-blend cheese
- 1 medium tomato, chopped
- ¼ white onion, diced
- ¼ cup chopped cilantro
- Mexican crema, or sour cream, for topping (optional)
Instructions
- Preheat a cast iron skillet over medium heat. Remove the chorizo from its casings and cook it thoroughly, stirring occasionally, until it's starting to brown and deepen in color (about 10 minutes).
- Turn off the heat and sprinkle all over with cheese. Cover the skillet and allow it to sit until cheese is melted, about 5 minutes. (Alternatively you can put it under a broiler for 1-2 minutes).
- Top it with the diced tomato, onion and cilantro. Serve it immediately with warm, charred tortillas or tortilla chips.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 280Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 59mgSodium: 634mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g
This data was provided and calculated by Nutritionix.
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