This Mexican Choriqueso recipe is full of spice, warm chorizo flavors, and the cooling contrast of melted cheese. Perfect as an appetizer or for some zesty tacos, this choriqueso recipe is a must-try.
- 18 Ounces Mexican chorizo (2 packages)
- 1 cup chopped onion, (approximately 115 grams)
- 1 jalapeno, diced
- 10 Ounces Oaxaca cheese
- Chips or Tortillas to serve alongside.
- In a nonstick pan, add chorizo and cook on medium-low until reaches a temperature of 160° Farenheight, about 10 minutes.
- Drain (optional) and set aside
- In the same pan, add onions and jalapeños and cook on medium until glassy, about 5 minutes
- Add the chorizo back to skillet and cook until 160° Farenheight.
- Turn temp to low, add cheese on top and cover.
- Once the cheese is well melted, serve with tortillas or chips.
- 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.
- Serving Size: 1/6 total
- Calories: 463 Calories
- Sugar: 1 g
- Sodium: 996 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 17 g
- Carbohydrates: 7 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 168 mg