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 mins
Cook Time15 minutes mins
Course: Appetizer
Cuisine: Mexican
Servings: 8
Calories: 376kcal
- 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
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.
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
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