Choriqueso (Mexican Cheese Dip)

Choriqueso

This Choriqueso recipe focuses on three simple ingredients: creamy cheese melted in heavy cream and spicy chorizo. Mexican chorizo (not Spanish chorizo) offers a wide array and depth of spices, so you won’t miss adding peppers, onions, or tomatoes. Unlike my very popular Smoked Queso Dip, this Choriqueso dip doesn’t need anything else to make it a crowd favorite.

Here are a few more of my favorite dip recipes: Rotel Dip, Chili Cheese Dip and refried bean dip.

Mexican Chorizo vs Spanish Chorizo

Although Mexican Chorizo and Spanish Chorizo share the same name, they are two very different meats. They are not interchangeable. 

Mexican chorizo is made with ground pork, chili powder, cumin, garlic, and sometimes cinnamon. It’s uncooked and needs to be cooked before eating. Mexican recipes, such as Choriqueso, use this version. 

Cacique is the most readily available Mexican chorizo sausage at the grocery store. Each brand varies in flavor profile and texture, so this will affect the final results. 

Spanish chorizo is made with coarsely chopped pork and pork fat, seasoned with smoked paprika (pimentón) and garlic. It’s typically cured and doesn’t need to be cooked before eating—think of it like salami or pepperoni on a charcuterie board. It’s sliced rather than crumbled and is used in Spanish dishes like tapas and paella.

Cheese Options

The combination of chorizo and any of the below cheeses is a killer combination. You can use a blend when making Choriqueso cheese dip or keep it simple and use just one. 

• Oaxaca Cheese: A mild, stringy cheese with a creamy texture that melts beautifully, making it ideal for Choriqueso.
• Queso Asadero: A smooth, mild cheese that melts easily, often used in Mexican dishes for its excellent melting qualities.
• Queso Chihuahua: A mild, buttery cheese that melts well and adds a rich, creamy texture to Choriqueso.
• Monterey Jack: A semi-soft cheese that’s mild in flavor and melts smoothly, adding a creamy consistency to the dip. I use Monterey Jack 9 times out of 10 since I keep it in my refrigerator at all times.
• Mozzarella: A readily available cheese with a neutral flavor and excellent melting properties, making it a good alternative if traditional Mexican cheeses aren’t available.

Corn or Flour Tortillas

Anytime I can enjoy homemade flour tortillas or corn tortillas, I’m going for it! I highly recommend making a homemade batch and digging in. Stick them in the microwave for a few seconds or char them on the stove to warm them up.

To char the tortillas on a gas stove, turn 1-2 burners to high. Use metal tongs to carefully place the tortillas directly on the stovetop over the flame. It takes about 10-15 seconds to char each side. I do this while the queso dip is broiling so they’re both still warm when served.

Accompaniments

Choriqueso and cheese dip is traditionally served with charred tortillas or tortilla chips. However, those aren’t the only two options. I’ve served it with many of the below with success:

• Potato Chips
• Pork Rinds
• Crackers
• Baguette (or other sliced bread)
• Pretzel Bites
• Pita Chips
• Fresh Vegetables – Carrots and Bell Peppers

Chorizo Cheese Dip Instructions

This Choriqueso recipe is one of the easiest queso recipes you can make. It’s even easier than using Velveeta-based queso.

Cook the Chorizo – In a skillet over medium heat, cook it until fully browned, breaking it into small pieces with a wooden spoon. Add the garlic and cook for 30-60 seconds. Remove the chorizo with a slotted spoon and transfer to a fine mesh colander lined with paper towels. 

Make the Cheese Sauce – Lower the heat and add the heavy cream and shredded cheese. Stir until the cheese is fully melted.

Bake the Choriqueso Dip – stir in the cooked Mexican chorizo until fully combined. It’s ready to serve now, but I highly recommend broiling the dip for extra texture and coloring.

Broil the Dip – place in a preheated oven and broil for 5-7 minutes, until the cheese is bubbling and the top layer is browned. 

Serve – Transfer the cheese dip with chorizo to a serving dish, garnish it with fresh cilantro, and enjoy. 

Uses and Variations

Choriqueso isn’t just a dip y’all! You can use it as an element in many other different recipes, especially Mexican recipes. Here are some ideas to get you thinking:

Spicy Choriqueso: Mix in diced jalapeños, roasted poblano peppers, cayenne pepper, or a splash of hot sauce for an extra kick.

Queso Fundido: roast a white onion, bell pepper, and mushrooms before cooking the meat. Add them back in when you add in the cooked meat.

Taco Recipes: make a choriqueso taco! Tuck the queso inside a warm corn tortilla, top it with homemade salsa, and serve.

Carne Asada Recipes: use as a topping for carne asada nachos or carne asada fries.

Queso Burger (recipe coming soon!)

Tips From Darcey’s Kitchen

• I like using a cast-iron skillet since it transfers well from the stovetop to the oven to the serving table. 
• You will need to drain the chorizo after cooking. If you do not drain the meat and wipe down the skillet after cooking, you will have a very greasy final product.
• You must shred the cheese! Do not buy pre-shredded cheese, as it’s coated in cellulose, which prevents it from melting well. Bust out your cheese grater and get to shredding.
• Cheese and chorizo sausage have a high sodium content, with some brands having more than others. That’s why my recipe does not call for any extra salt. Once the queso dip is baked, taste it quickly and stir some if you find it lacking. 
• Choriqueso thickens up very soon as it cools. To avoid this, transfer the cooked queso dip to a slow cooker set to warm immediately after removing it from the oven. 

Storage and Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days. 

Reheat: To reheat stick it back on the stove over low heat for a few minutes or microwave for 60 seconds, stir, and repeat in 30 second increments until warm throughout.

Drink Pairing Recommendations

There are many drinks from Mexico that pair well with Choriqueso. Here are my top recommendations:

• Michelada: This spicy Mexican beer cocktail enhances the choriqueso experience with its bold flavors of lime, hot sauce, and spices.
• Mexican Lager: A light and crisp Mexican lager like Corona or Modelo Especial complements the rich flavors of the Choriqueso.
• Margarita: The tangy lime and tequila in a classic margarita contrast the spicy and creamy dip.
• Sangria: A fruity red or white sangria adds a touch of sweetness that pairs well with the savory chorizo.

Mexican Cheese Dip

Choriqueso (Mexican Cheese Dip)

Choriqueso is a flavorful Mexican cheese dip made with spicy Mexican chorizo blended with rich, melted cheese in just 20 minutes. Serve this chorizo cheese dip with tortilla chips or warm tortillas to scoop it up taco-style. it’s as easy to make as my popular Smoked Queso Recipe.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 servings

Calories: 243kcal

Author: Darcey Olson

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Equipment

Ingredients

• 8 oz Mexican chorizo (*Note 1)
• 1 tsp minced garlic
• ½ cup heavy cream
• 8-12 oz melting cheese, shredded (*Note 2)
• warm corn tortillas or tortilla chips for serving
• optional: salt, to taste (*Note 3)
• optional garnish: chopped fresh cilantro

Instructions

• Preheat the oven to high broil.

• Preheat a medium cast iron skillet over medium heat. Add the chorizo and cook until golden brown (approx. 5-7 minutes). Use a wooden spoon to break the meat into little pieces while cooking. Add the garlic and cook for 30-60 seconds, until fragrant.

• Use a metal slotted spoon to transfer the chorizo to a paper towel lined bowl or fine mesh colander. Place more paper towels on top of the meat and gently press down to remove the excess grease. Use a few more paper towels to wipe out the excess grease still in the skillet. Set aside.

• Return the skillet back to the stove and turn the heat down to low. Pour in the heavy cream and immediately stir in the cheese. Continue to stir until the cheese is completely melted (approx. 3-5 minutes).

• Turn off the heat and stir in the cooked and drained chorizo.

• Transfer to the oven and broil for 5-7 minutes, until the cheese is bubbling and golden brown in color.

• Remove from the oven, top with cilantro and serve with warmed tortillas or tortilla chips. (*Note 4)

Notes

Note 1 – Mexican chorizo is not the same as Spanish Chorizo. They are not interchangeable. 
Note 2 – Great cheese options: Monterey Jack, Pepper Jack, Mozzarella, Oaxaca, Queso Asadero, and Queso Chihuahua. Use more cheese for a higher cheese to meat ratio.
Note 3 – chorizo and cheese tend to have a ton of sodium. Wait until you’ve had a chance to taste it before adding. 
Note 4 – Char the tortillas directly on the gas stove, while your choriqueso is broiling. Turn 1-2 burners to high and carefully place the tortillas directly over the flame. It takes about 10-15 seconds to char each side. 
Nutritional information is estimated. It depends on the type of chorizo and cheese you use. It also does not include any tortillas or tortilla chips into the equation. 

Nutrition

Calories: 243kcal | Carbohydrates: 2g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 377mg | Potassium: 39mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 0.2mg | Calcium: 222mg | Iron: 0.4mg