LC Fondue-Ish Note

So classic queso dip—with or without the chorizo—has a sorta fondue-ish thing going for it. That said, you won’t find any need for those dainty little forks with this choriqueso, we can assure you of that. Still, it’s quite handy for entertaining, seeing as the dip not only garners requests for recipes but takes mere minutes to toss together and can go to the table in the same skillet you heated on the stove. You’re welcome.

A cast-iron skilled filled with choriqueso, a cheese dip topped with queso.


4.93 / 13 votes
Choriqueso is a Mexican cheese dip topped with cooked chorizo sausage and a sprinkling of cilantro that is served with chips or warm tortillas. Makes a swell appetizer or even a meal unto itself.
David Leite
Servings6 to 8 servings
Calories281 kcal
Prep Time10 minutes
Total Time10 minutes


  • 1 to 1 1/3 cups best quality Mexican chorizo, removed from its casing and crumbled
  • 1/2 cup heavy cream
  • 2 cups tightly packed shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • Lightly salted tortilla chips, corn tortillas, or flour tortillas, warmed for serving


  • In a large cast-iron skillet over medium-low heat, brown the chorizo until cooked through, 5 to 7 minutes. With a slotted spoon, remove the chorizo from the skillet and place it in a colander lined with paper towels to drain. Using more paper towels, pat the chorizo dry and wipe the skillet clean.
  • Return the skillet to the stove. With the heat on low, pour the heavy cream into the skillet and then immediately stir in the Monterey Jack. Continue to stir until the cheese completely melts, 2 to 5 minutes.
  • Turn off the heat and gently stir in the cooked, drained chorizo. Top with the cilantro and bring the skillet directly to the table. Serve warm with tortilla chips or warm. [Editor's Note: Seriously, serve it warm. It tends to get gloppy at room temperature. If you need it to hold for a while, transfer it to a wee slow cooker.]


Serving: 1 portionCalories: 281 kcalCarbohydrates: 1 gProtein: 14 gFat: 25 gSaturated Fat: 14 gMonounsaturated Fat: 5 gCholesterol: 76 mgSodium: 510 mgFiber: 1 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2014 Lisa Fain. Photo © 2014 Lisa Fain. All rights reserved.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. Alex, you could probably get away with substituting half and half here, although we haven’t tried it this way so we can’t say for sure.