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a black cast iron pan filled with hot melted queso and crispy chorizo surrounded by tortilla chips, beer and salsa
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5 from 6 votes

Choriqueso (Queso Fundido 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!
Prep Time10 minutes
Cook Time15 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 376kcal

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

 
Ingredient Notes and Substitutions:
  • 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.
 
FAQs and Expert Tips:
  • 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.
 
Storing and Reheating Leftovers:
  • 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. 
 
Equipment Used:
Cast Iron Enamel Pan | Box Grater | Shop all Kitchen Essentials 

Nutrition

Calories: 376kcal | Carbohydrates: 12g | Protein: 21g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 1268mg | Potassium: 314mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1378IU | Vitamin C: 3mg | Calcium: 509mg | Iron: 1mg