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This choriqueso recipe combines chorizo and cheese into an irresistible Mexican dip! You can use store bought or homemade chorizo. Serve your dip with crunchy tortilla chips or warm corn tortillas.
This easy choriqueso recipe makes a flavorful dip that’s perfect for potlucks and get-togethers. Spicy chorizo is combined with heavy cream and melty cheese, then topped with fresh cilantro. You can serve this simple Mexican appetizer with crunchy tortilla chips or even warm corn tortillas.
This dip is best served warm. If you aren’t going to eat it all immediately I recommend using a slow cooker or Instant Pot on the warm setting to keep the cheese nice and gooey.
Why You’ll Love This Choriqueso Recipe
- Easy. This recipe only needs 5 ingredients and comes together in less than 15 minutes!
- Flavorful. You’ll love every bite of this spicy, cheesy dip.
- Hearty. This dip is actually pretty filling. You could even serve it fondue style for a simple meal served with a variety of things to dip in the choriqueso.
- Flexible. You can make this recipe with store-bought traditional Mexican chorizo, or you can use my vegetarian chorizo recipe to make an equally delicious dip without meat.
What is Choriqueso?
Choriqueso is a Mexican dip made by combining chorizo, cheese, and heavy cream. Everything is cooked together in a skillet until a thick dip is formed. Then all you have to do is add a sprinkle of chopped fresh cilantro and serve your choriqueso with tortilla chips or tortillas. Choriqueso is also called “queso fundido con chorizo,” which means “melted cheese with chorizo”.
Ingredient Notes
Here are quick notes on some of the ingredients in this recipe. Be sure to scroll down to the recipe card for a full ingredient list.
- Chorizo – Store-bought, or you can use my vegetarian chorizo.
- Cheese – Use cheese that melts well, such as Monterey Jack cheese or Mexican Blend Cheese. Queso asadero or queso oaxaca are other great options.
- Lightly salted corn tortilla chips – I recommend Mi Nina brand chips or Late July chips.
How to Make Choriqueso
Are you ready to make an irresistible batch of choriqueso? It’s ridiculously easy. Here’s how to do it:
- Cook the chorizo. In a large cast-iron skillet over medium-low heat, brown the chorizo until cooked through, 5 to 7 minutes. Remove from the heat and drain the chorizo by spooning it onto a plate lined with a thick stack of paper towels.
- Add other ingredients. 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 cheese. Continue to stir until the cheese completely melts, 2 to 5 minutes.
- Serve. Turn off the heat and gently stir in the cooked and drained chorizo. Top with the cilantro and bring the skillet directly to the table. Serve warm with tortilla chips or even warm corn tortillas.
How to Keep Your Choriqueso Warm
This dip is best served warm. You want the cheese to stay melty and gooey, and if the dip cools too much it will become difficult to scoop. Luckily there is a simple solution! If you have an Instant Pot or a slow cooker, spoon the choriqueso into the cooking pot and then set your Instant Pot or slow cooker to warm.
In restaurants, choriqueso is sometimes served as queso flameado, which means “flamed cheese.” In this case, the dip is served over an open flame similar to fondue. If you have a fondue setup, that works for keeping choriqueso warm too!
Choriqueso
Ingredients
- 1 batch of vegetarian chorizo, or store-bought chorizo
- ½ cup heavy cream
- 2 cups tightly packed shredded Monterey Jack cheese or Mexican Blend Cheese
- 1 tablespoon finely chopped fresh cilantro
- Lightly salted corn tortilla chips, for serving
Instructions
- Cook the chorizo. In a large cast-iron skillet over medium-low heat, brown the chorizo until cooked through, 5 to 7 minutes. Remove from the heat and drain the chorizo by spooning it onto a plate lined with a thick stack of paper towels.
- Add other ingredients. 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 cheese. Continue to stir until the cheese completely melts, 2 to 5 minutes.
- Serve. Turn off the heat and gently stir in the cooked and drained chorizo. Top with the cilantro and bring the skillet directly to the table. Serve warm with tortilla chips.