Choriqueso (Creamy Queso Dip with Chorizo)
Warm and melty queso made with creamy Velveeta, cheddar, and Monterey jack cheeses, Mexican chorizo and spicy chipotle peppers. This smooth and creamy dip is a real crowd pleaser! Grab some tortilla chips for dipping and enjoy!
My favorite date night dinner is just a few blocks away at one of our neighborhood Mexican restaurants Mercado. We always order margaritas, tacos and of course the Choriqueso dip! “Choriqueso” is a combination of creamy, melty queso dip and smokey, spicy pork chorizo. It’s the perfect appetizer to kick of a meal!
Choriqueso is so easy to make. You can serve it as is or top it with your favorite fixin’s like; diced onion, avocado, cilantro, jalapeño, sour cream or crumbled queso fresco!
Looking for the perfect pairing? Serve Choriqueso dip alongside your favorite salsas like; Tomatillo Salsa, Creamy Avocado Salsa or Heirloom Tomato Pico de Gallo. Don’t forget the Margaritas!
Ingredients You’ll Need
All you need to make choriqueso dip is a few simple ingredients: Velveeta cheese, Monterey Jack and Cheddar cheese, canned chipotle peppers in adobo sauce, hot sauce, half and half and Mexican chorizo.
Recipe Step by Step
Step 1. Cook the Chorizo
If your chorizo is stuffed inside a casing, remove and discard the casing. Saute the chorizo, braking it up with a wooden spoon as it cooks. Once it’s cooked through transfer it to a plate and set aside.
Step 2. Make the Queso
In a large pot melt all three cheeses together with the half and half, chipotle peppers and hot sauce. Cook until smooth and creamy, stirring frequently.
Step 3. Serve!
Top the queso with the cooked chorizo. Serve piping hot with tortilla chips for dipping!
FAQs and Expert Tips
Choriqueso is a Mexican dip made with ground pork chorizo and a variety of melted cheeses.
Leftover choriqueso will stay fresh in the refrigerator for up to three days. Reheat on the stovetop over low heat. Add a bit of half and half or milk to thin it out to a smooth and pourable consistency.
Yes! Combine all of the ingredients, except the chorizo, in the base of a slow-cooker. Cover and cook on high for 40-50 minutes, stirring once half-way through. Cook the chorizo in a separate pot then add it to the slow cooker just before serving.
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Choriqueso (Queso Fundido with Chorizo)
Ingredients
- 8 oz ground Mexican chorizo - casings removed
- 2 c half and half
- 16 oz Velveeta cheese - American cheese will also work
- 1/2 c grated Monterey jack cheese
- 1/2 c grated Cheddar cheese
- 2 tbsp chopped chipotle peppers in adobo sauce
- 2 tsp Mexican hot sauce - Tapatio, Cholula or Tabasco
- 1/2 tsp kosher salt
Optional Toppings
- 1/2 c sour cream
- 1/2 c minced onion
- 1/4 c chopped cilantro
- 1 jalapeño - minced
- tortilla chips for serving
Instructions
- In a large saute pan or cast iron pan, cook the chorizo over medium-high heat, stirring and breaking it up with a spoon until browned and crisp, about 8–10 minutes; set aside.
- In a large saucepan warm the half and half over medium-low heat. Add all three cheeses, the chipotle peppers and hot sauce to the pan. Stir continuously until the cheese has melted and is mostly smooth, about 5-10 minutes. Reduce the heat to low.
- Once all the cheese is melted, remove the pan from the heat to prevent it from scorching. Transfer the queso to a serving dish, top with the chorizo and any other toppings you like! Serve warm with tortilla chips for dipping.
Notes
- Velveeta Cheese: I know Velveeta isn’t for everyone but it adds so much creaminess to the queso. You can also use American cheese, white or yellow.
- Chipotle Peppers in Adobo Sauce: If you prefer your queso to be less spicy you can skip the chipotle peppers.
- Mexican Chorizo: For a vegetarian queso use “Soyrizo” plant-based chorizo.
- Use freshly grated cheese for a smooth and creamy queso. Pre-grated cheeses are coated with an anti-caking agent which can become gritty when melted.
- Slow-Cooker Method: Combine all of the ingredients, except the chorizo, in the base of a slow-cooker. Cover and cook on high for 40-50 minutes, stirring once half-way through. Cook the chorizo in a separate pot then add it to the slow cooker just before serving.
- Leftover choriqueso will stay fresh in the refrigerator for up to three days. Reheat on the stovetop over low heat. Add a bit of half and half or milk to thin it out to a smooth and pourable consistency.
Brought this to a party months ago and now it’s all anyone asks for. Delicious and the crockpot makes it super easy.