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.
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
- 10 M
- 10 M
- Serves 6 to 8
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.]
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.