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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.
Choriqueso
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.
Ingredients
- 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
Instructions
- 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.]
Nutrition
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.
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.
Butter clams with chorizo? OOOOh. I’ve had that on solstice on Polly Creek beach under the midnight sun. Memorable, to be sure!
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!
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.
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.)
Ah, alder. I do love that wood. And caribou! Appreciate how you always broaden my knowledge. Many thanks, lady. I’m going to borrow your tin meatloaf pan trick, too.
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!
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…
Wondering if there’s a specific reason for suggesting the use of a cast iron skillet?
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.