Choriqueso Recipe

Cook chorizo

Place a large skillet (10–12 inch) over medium heat. Add the raw chorizo, breaking it up with a wooden spoon. Cook, stirring and breaking into small crumbles, until fully cooked and most fat has rendered, about 6–8 minutes. If the chorizo is very lean and the pan runs dry, add 1 teaspoon vegetable oil.

Sauté vegetables

Push the cooked chorizo to one side of the skillet (or remove briefly to a bowl if pan is too fatty). Add the diced onion and poblano to the cleared side (or return 1 tsp oil if needed). Sauté over medium heat until the onion is translucent and the poblano has softened and started to brown, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir the chorizo back together with the vegetables and taste for seasoning; add up to 1/4 teaspoon additional salt if needed.

Drain excess fat (optional)

If there is an excessive amount of rendered fat in the pan, carefully pour off most of it, leaving enough to coat the pan (about 1–2 teaspoons) to help the cheese melt evenly.

Lower the heat to medium-low. Move the chorizo and vegetables to one side of the skillet so there is space for the cheese, or transfer the mixture to a medium ovenproof skillet or small cast-iron pan if you prefer to bake/broil at the end.

Warm milk and soften cheese

In a small saucepan over low heat, warm the whole milk until it is steaming but not boiling (about 3–4 minutes). Add the shredded queso blanco and the cream cheese (if using) to the warm milk and stir gently until the cheeses begin to melt, about 2–3 minutes. Keep heat low to prevent graininess.

Stabilize the queso

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a smooth slurry. Stir the slurry into the warming cheese mixture and continue to stir over low heat until the sauce is smooth and slightly thickened, about 1–2 minutes. Season with 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. If sauce seems too thick, stir in up to 2 tablespoons more milk.

Combine cheese with chorizo

Pour or spoon the melted cheese sauce over the cooked chorizo and vegetables in the skillet (or fold the chorizo into the cheese pan). Stir gently to incorporate so the chorizo and peppers are evenly distributed in the cheese. Keep over low heat so the mixture remains bubbling hot.

Optional broil for bubbly top

If you prefer a browned, bubbling top and are using an ovenproof skillet, preheat the broiler. Place the skillet under the broiler 3–4 inches from the heat for 1–2 minutes until the top is lightly browned and bubbly — watch carefully to avoid burning. Remove with oven mitts.

Transfer the choriqueso to a warmed serving bowl or keep in the ovenproof skillet. Scatter chopped cilantro over the top if using.

Serve immediately with warm tortillas and lime wedges on the side. Guests can scoop the hot choriqueso into tortillas to make tacos or enjoy as a dip.

Leftovers: Cool to room temperature, transfer to an airtight container, refrigerate up to 3 days. Reheat gently over low heat, adding a splash of milk to restore creaminess.