Choriqueso

Choriqueso is a Mexican cheese dip topped with cooked chorizo sausage and a sprinkling of cilantro that is served with chips or warm tortillas. Makes a perfect appetizer for sharing with friends or a great side for taco night.

Lisa Fain | My Homesick Texan's Family Table | Ten Speed Press, 2014

This choriqueso is not the classic chile con queso that Texans like to serve, made with spicy canned tomatoes and a brick of processed cheese. While it may sound a little scary, it’s actually very good. All that said, this is not a recipe for that type of queso, delicious though it may be. Choriqueso is a combination of chorizo, a spicy, loose Mexican sausage, and queso, which is simply the Spanish word for cheese. It’s a skillet dish that can be served either with crisp tortilla chips for dipping or with soft, warm tortillas for wrapping. I like to serve it when I have taco night, as it makes for a fine starter, though it’s equally welcome on Fridays before the big game or even as a simple weeknight dinner with a salad on the side.–Lisa Fain

LC Fondue-Ish Note

So classic queso dip—with or without the chorizo—has a sorta fondue-ish thing going for it. That said, you won’t find any need for those dainty little forks with this choriqueso, we can assure you of that. Still, it’s quite handy for entertaining, seeing as the dip not only garners requests for recipes but takes mere minutes to toss together and can go to the table in the same skillet you heated on the stove. You’re welcome.

Choriqueso

• Quick Glance
• 10 M
• 10 M
• Serves 6 to 8

Print Recipe

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Ingredients

• 1 to 1 1/3 cups best quality Mexican chorizo (8 oz), removed from its casing and crumbled
• 1/2 cup heavy cream
• 2 cups tightly packed shredded Monterey Jack cheese (8 oz)
• 2 tablespoons chopped fresh cilantro
• Lightly salted tortilla chips, corn tortillas, or flour tortillas, warmed for serving

Directions

• 1. In a large cast-iron skillet over medium-low heat, brown the chorizo until cooked through, 5 to 7 minutes. With a slotted spoon, remove the chorizo from the skillet and place it in a colander lined with paper towels to drain. Using more paper towels, pat the chorizo dry and wipe the skillet clean.
• 2. 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. Continue to stir until the cheese completely melts, 2 to 5 minutes.
• 3. Turn off the heat and gently stir in the cooked, drained chorizo. Top with the cilantro and bring the skillet directly to the table. Serve warm with tortilla chips or warm. [Editor’s Note: Seriously, serve it warm. It tends to get gloppy at room temperature. If you need it to hold for a while, transfer it to a wee slow cooker.]

Show Nutrition

from Leite's Culinaria http://bit.ly/2UIlCkQ http://bit.ly/2ZJO49C