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.

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

This choriqueso is not the classic chile con queso that Texans like to serve, made with spicy canned tomatoes and a brick of processed cheese. While it may sound a little scary, it’s actually very good. All that said, this is not a recipe for that type of queso, delicious though it may be. Choriqueso is a combination of chorizo, a spicy, loose Mexican sausage, and queso, which is simply the Spanish word for cheese. It’s a skillet dish that can be served either with crisp tortilla chips for dipping or with soft, warm tortillas for wrapping. I like to serve it when I have taco night, as it makes for a fine starter, though it’s equally welcome on Fridays before the big game or even as a simple weeknight dinner with a salad on the side.–Lisa Fain

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.


  • Quick Glance
  • (1)
  • 10 M
  • 10 M
  • Serves 6 to 8
5/5 - 1 reviews
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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.]

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Recipe Testers' Reviews

Chroizo, cheese, and chips to dip...sign me up! It's hard to find Mexican chorizo where I live so I used the Cheater's Chorizo recipe and added 1/4 cup cider vinegar to make the mix as wet as it should be for that type of meat. Timewise, from making the chorizo to serving, the dip took a total of 25 minutes, start to finish. The meat never really gets browned, but you can tell it's cooked when it's no longer pink. Cooking the meat took about 5 minutes to reach the "browned " stage. It took a further 5 minutes to make the cheese sauce and add the cooked meat back in. Stir, garnish, and serve. It was tasty and surprisingly filling. After having this as an appetizer, we all decided to have only a salad for supper as we were so full. It wasn't too spicy and was surprisingly creamy. I think that the only change I'd make is to add more cream or milk, as I found it a little thick for dipping. However, as a filling for a tortilla, it's a perfect consistency. I might even add a little hot sauce or ground chili for a little more kick.

This is a wonderful, quick appetizer. I added the cheese immediately after pouring the cream into the skillet, and it took 2 minutes over the low heat to blend together. I chose to drain my chorizo on paper towels while I warmed the cream and cheese together. It was a beautiful presentation served directly out of the skillet. It was delicious. This dip would serve four or five people as an appetizer or two to three people as its own unique nacho dinner.


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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.

  1. Actually, caribou (completely fat free) shot with beef suet and spices and then smoked is a reasonable sub. I put my ground mix in tin foil meatloaf pans with holes in their sides and bottoms and then smoke with alder. Juicy, Lucy! Each square is a pound block.

    1. Butter clams with chorizo? OOOOh. I’ve had that on solstice on Polly Creek beach under the midnight sun. Memorable, to be sure!

      1. Lovely. That’s the stuff memories—and life—are made of, yes? Moments such as that. (And I have a hunch there’s much more to that story, Andi, although I’m not prying.)

      2. Your chorizo recipe is fantastic! Kitty like. I am going to retrieve my grinder and meat processing stuff and making YOUR recipe! OMG! I cannot wait and I will report. Couple hundred miles to get to my stuff. I LOVE this recipe and actually have quality spices!

        1. Andi, so pleased you’ll be trying this! Looking forward to hearing your thoughts. And thanks for putting things in perspective. A couple hundred mile drive makes me feel fortunate for all that I take for granted.

  2. Fundido! My favorite Mexican restaurant makes this for me whenever I ask. It’s not on the menu for some reason and I’ve never asked. His homemade chorizo is sooo good! He won’t give me the recipe! The Fundido is a cauldron of boiling hot cheeses with roasted poblanos and onions with black olives. Served with soft, warm flour tortillas. Yum, I might go there today! They also make killer margaritas any way you like. Man, my mouth is watering!

    As an aside, I scored some Spanish chorizo and have been snacking on that for a week! Can you tell I love chorizo? Johnsonville chorizo is also in my fridge! Yikes! Lunch calls. Thank you for this recipe!

    1. Laughs. I love everything about this, Andi. Chorizo tends to have that effect on some of us, yes? I was beachside in Mexico a year ago and the most memorable meal was clams with chorizo. When you get a hankering next time and you’re out of your stash, perhaps you try to make your own? Our recipe for homemade chorizo draws on the best aspects of both Mexican and Spanish chorizo. Well, or so we think. I wonder how moose meat would work in this…

    1. Ann, setting aside the fact that cast-iron skillets are often used in Tex-Mex cuisine (as well as contribute to one hell of a good picture!), cast iron offers incredibly even heating while cooking and significant heat retention.

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