Get ready to experience a mouthwatering blend of flavors and textures with choriqueso, a beloved dish from Mexican cuisine. Choriqueso (also referred to as queso fundido) combines two delicious ingredients—chorizo, a flavorful Mexican sausage, and queso, the ultimate comfort food—resulting in a dish that is rich, cheesy, and satisfying. Whether enjoyed as an appetizer, a topping, or a filling, choriqueso is sure to please your taste buds.
Choriqueso originated in Mexico and has become a popular dish across the country. Its roots can be traced back to the traditional flavors and culinary techniques of Mexican cuisine. Chorizo, a highly seasoned pork sausage, and queso, a staple in Mexican cooking, come together to create a harmonious blend of flavors that has become a favorite among food lovers.
The star of the dish, chorizo is a key ingredient that brings bold and savory flavors to choriqueso. Mexican chorizo is typically made from ground pork, seasoned with a variety of spices such as paprika, garlic, cumin, and chili powder. Look for fresh chorizo that is free from casings for easier preparation.
The choice of cheese can vary depending on personal preference and availability. Melting cheeses such as Oaxaca, Chihuahua, or Monterey Jack are work well for choriqueso, as they have a smooth texture and excellent melting properties. You can also combine different cheeses for a more complex flavor profile.
Choriqueso is a true delight for cheese and sausage lovers, combining the robust flavors of chorizo with the creamy indulgence of melted cheese. Whether served as an appetizer, a topping for tacos or nachos, or a filling for quesadillas, choriqueso is sure to impress your family and guests. With its roots in Mexican cuisine, this flavorful dish brings a touch of fiesta to any gathering. Served with a warm corn or flour tortilla, it can’t be beat. So, grab your ingredients, get cooking, and savor the cheesy goodness of choriqueso—a true culinary gem from Mexico. Enjoy!
- 1 tablespoon vegetable oil plus more to grease the baking dish
- 1/3 pound Mexican chorizo casings removed
- 1 tablespoon unsalted butter
- 1 cup white onion thinly sliced
- 1 poblano chile cleaned and cut into strips
- 1 ripe Roma tomato seeded and diced
- 1/4 teaspoon kosher or sea salt or to taste
- 1 pound combination of shredded cheeses (Oaxaca, mozzarella, or Monterey Jack)
- In a medium skillet over medium-high heat. Once hot, add oil and chorizo, cook for 5 minutes, breaking it into smaller pieces with a wooden spoons until fully cooked and browned. Remove from the heat and set aside in bowl.
- Set a rack on upper third part of the oven and preheat to 450 degrees.
- Return the skillet to medium heat, add the butter, onions, and salt. Cook, stirring occasionally and scraping the bottom of the pan, for 7-8minutes, until they have started to sweat and caramelize. Add the poblano peppers, tomato, and cook for another 5 minutes. Remove from the heat and transfer to a bowl.
- Place shredded cheese in an oiled shallow baking dish (I prefer a cast iron skillet) that can comfortably hold it. Bake for 15 minutes, or until fully melted. Remove from the oven. Top with the chorizo and poblano onion mixture. Place back in the oven and bake for another 5-7 minutes, or until the cheese is bubbling and browned along the edges.