Choriqueso Recipe

Choriqueso is a spicy Mexican pork chorizo dish with pools of melted, creamy Oaxaca queso cheese. Scoop it up with a chip or even fill a tortilla with it to eat it like a taco. Ready in just 40 minutes, this can be served as an appetizer or a meal. No matter when you serve it, Choriqueso will change your chorizo experience and you should try it soon!

Choriqueso Summary

This is a simple dish that consists of chorizo, Oaxaca cheese, onions, and jalapenos. After cooking the chorizo, drain it, although this is optional. Cook the onion and jalapenos in the same skillet the chorizo was cooked in.

Once the onion and jalapeno are glassy, add the chorizo back in and stir until everything is hot. The other main ingredient is Oaxaca cheese, which is a great melting cheese. Sprinkle this across the top of the chorizo mixture and cover. Allow the cheese to melt.

Once the cheese is melted, serve it up! I add cilantro and avocado to top, but really anything that would go on a taco or nachos can work. Sour cream, tomatoes, or any vegetable appropriate for a taco.

What is Chorizo?

Chorizo is a sausage that is fortified with extra fat and well seasoned. Every recipe is different, but it could be seasoned with garlic, chili peppers, salt, paprika, cinnamon, cloves, and vinegar. It generally has a strong flavor.

We are using pork chorizo in this recipe, but you can find chorizo as beef, chicken, or even soy. There are some great soy chorizo options. 

My personal history with chorizo is as an accompaniment to eggs. It is delicious as part of an egg breakfast, but chorizo also serves this choriqueso very well.

Mexican Chorizo vs Spanish Chorizo

We are using Mexican Chorizo in this dish and it is not interchangeable with Spanish chorizo. Spanish chorizo is a prepared sausage, much like you might find in a fancy meats deli. It doesn’t need to be cooked, as it is fermented, smoked, and cured.

Mexican chorizo must be cooked and brought to the safe temperature of 160° Farenheight. It generally comes in a tube and you must remove the meat from the tube prior to cooking. While there is a green Mexican chorizo, for this recipe we are using red pork Mexican chorizo.

Buying Chorizo

I tried several different brands of chorizo in making this dish and narrowed in on one that I know is widely available, allow for consistency, and is affordable. Cacique pork chorizo is great for this Choriqueso recipe.

Cacique is the most common chorizo I see in the store and you should be able to find it at your local grocery store. If I can find it in Fargo, North Dakota, you should be able to get it, as well.

There are different brands of chorizo and some are very good. You may have a chorizo that you prefer to use or just can’t find Cacique. Go ahead and use that. It is worth noting that not all chorizo mixes are going to be the same, so if you do not use Cacique pork chorizo, you may find some variances in the outcome.

I have trust that no matter what chorizo brand you use, it will taste good. Use what you have!

Peppers and Onions

I use a single diced jalapeño pepper and a bit of chopped onion for this recipe, but there is some opportunity here to experiment. Perhaps you want to try and spice this up and use a habanero instead of a jalapeño? You could also lighten it up with a half of a poblano pepper instead of a jalapeño.

What is Oaxaca Cheese and Where do I Find It?

Oaxaca Cheese is a great Mexican melting cheese. It is perfect for queso-type recipes where you want a smooth liquid cheese and that makes it perfect for this dish. Because our chorizo is so flavorful, this cheese really brings a smooth contrasting texture and a cooling reprieve from the spicy chorizo. 

It can be found in the sections where you find other Hispanic or Mexican cheeses. We use cotija cheese in our Honduran Enchilada’s recipe and Oaxaca is found in the same section. I haven’t seen Oaxaca in the exact same section as more traditional European cheeses, but I have found it near where sour cream and fresh salsa is sold.

Cacique, the company who makes the chorizo we recommend, also make Oaxaca cheese. I have found it to be the brand of Oaxaca that I like the most. Cacique Oaxaca melts really well and becomes a nice liquid.

What If I Can’t Find Oaxaca Cheese?

Any melting cheese could work for this dish. Monterrey Jack or Mozzerella are great substitutes and widely available to most of my readership. Another Mexican cheese that is a good substitute would be asadero cheese. 

Use For Tacos or Chip Dip

This recipe is great, both as a chip dip and for tacos. If using for tacos, you really don’t need that much in a corn tortilla to make a big impact. The strong spices of chorizo really go a long way. A few tablespoons of choriqueso for each tortilla. 

I have made choriqueso many times now, and as a pro tip, the leftovers go great as a lunch served over a bed of white rice.

Choriqueso Topping Choices and Alternatives

Pretty much anything that would be appropriate for nachos or tacos would be appropriate for this. I am using cilantro and avocado in the photos for this recipe, but that doesn’t need to limit you. Use what you love. 

Chorizoqueso Cooking Tips

• I have seen Oaxaca cheese come in 8 ounce and 10 ounce packages. 8 Ounces will work fine, even though I call for 10 ounces.
• I use both Cacique brand Oaxaca cheese and chorizo in this recipe, but use what you have!
• Optionally, drain the chorizo, but remember to use a fine mesh colander if your chorizo is really fine. Cacique chorizo is fine.
• If you cannot find Oaxaca, substitute mozzarella, pepper jack, or asadero cheese
• You can use this as a chip dip or as a filling for tacos. 
• I use a cast-iron skillet, but any medium non-stick pan should work.
• Cover the skillet at the end for the best cheese melting.
• As leftovers, I just served this over rice a few times and it tasted great. 
• Top with your favorite Hispanic flavors…avocado, cilantro, sour cream, or really anything that could go on a taco.

Products used in this recipe

• 10 1/4 inch cast iron skillet
• Spatula
• Fine Strainer

Did you Try This Recipe? 

I am so glad you gave my Choriqueso a try. While it is reminiscent of a Mexican fondu or a zesty queso, the Choriqueso really kicks flavors up a notch and I hope you love it as much as I do. If you did, I would really appreciate if you left a comment below telling me how it went and a rating. Even better, if you can share this on Pinterest, you will be able to save it for later. Most of all, thank you for visiting Ramshackle Pantry!

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