Choriqueso

A hand with a tortilla chip dipping into the appetizer.

You’re in for a treat with this delicious Choriqueso dip! Flavorful chorizo loaded with melting cheese then baked to perfection. Perfect for sharing and enjoying with your favorite corn tortilla chips.

Course Appetizer, appetizer or lunch

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 133kcal

Author Ana Frias

Ingredients

8 ounces Chorizo (see note)
½ small onion (white or yellow) chopped
1 medium tomato chopped
1 roasted poblano pepper (or roasted bell pepper) chopped
8 ounces melting cheese such as Oaxaca, Chihuahua or Mozzarella shredded
chopped cilantro leaves for garnish
warm soft corn tortillas or tortilla chips for serving

Instructions

Preheat the oven to 375°F.
In a skillet over medium heat, cook the chorizo, breaking it apart with a wooden spoon or spatula as it cooks, until it's browned and halfway cooked through.
Add the chopped onion to the skillet. Sauté them with the chorizo until the onion is translucent and chorizo is cooked through.
Add the roasted pepper and tomatoes. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld.
In a 6-inch ovenproof baking dish, layer half of the cheese evenly on the bottom. Top with a layer of the chorizo mixture, then the rest of the cheese.
Set the dish on a baking sheet and bake until the cheese is completely melted and bubbling around the edges, about 10 minutes.
Remove and garnish with cilantro leaves. Serve immediately with chips or tortillas for dipping.

Notes

Homemade chorizo is best as you can control the quality of the meat. If you prefer store-bought chorizo, buy premade from a Mexican butcher or Latin store. The last resort would be the chorizo links like Cacique. When cooking these links, remove the casing prior to sauteing. Drain off any excess fat that pools in the bottom of the pan before adding the cheese.

Nutrition