Choriqueso Recipe

Heat a large skillet over medium heat. Add the fresh chorizo (remove from casing if in sausage form) and break it up with a spatula. Cook, stirring occasionally, until the chorizo is fully cooked through and most of the fat has rendered, about 6–8 minutes.

Using a slotted spoon, transfer about 3/4 of the cooked chorizo to a bowl and set aside. Leave the remaining fat in the skillet (about 1–2 tbsp) to flavor the queso, or wipe the pan clean if you prefer a leaner sauce and proceed with butter in the next section.

If leaving fat in the pan, reduce heat to medium-low and add the diced white onion and jalapeño to the skillet with the remaining fat. Sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, 30–45 seconds. Remove from heat and stir in chopped cilantro, lime juice and black pepper. Return the reserved chorizo to the pan with the aromatics and keep warm over very low heat while you make the queso.

In a separate medium saucepan, melt the unsalted butter over medium heat. If you removed chorizo fat and wiped the pan, you can use that same skillet instead; otherwise use the saucepan.

Once butter is melted and bubbling, sprinkle in the all-purpose flour and whisk constantly to form a roux. Cook the roux for 1–1.5 minutes, whisking, until it is lightly golden and has a faint nutty smell (do not let it brown).

Slowly pour in the whole milk and half-and-half while whisking continuously to avoid lumps. Increase heat to medium and bring the mixture to a gentle simmer, stirring until the sauce thickens slightly, about 3–5 minutes.

Lower the heat to low and add the cubed cream cheese, stirring until fully melted and incorporated. Stir in the ground cumin, smoked paprika, kosher salt and hot sauce (if using).

Gradually add the shredded sharp cheddar and Monterey Jack, a handful at a time, stirring constantly and allowing each addition to melt completely before adding more. Keep the sauce over low heat to prevent separation; do not boil.

Taste and adjust seasoning with additional salt, hot sauce or lime juice if desired.

If you left the reserved chorizo mixture warm in the skillet, spoon the warm queso into that skillet and gently fold to combine so the chorizo is evenly distributed. Alternatively, stir the cooked chorizo into the cheese sauce pot. Warm together for 1–2 minutes until homogenous.

Transfer the chori-queso to a shallow serving bowl or keep it in the skillet on the lowest heat setting (or in a small slow cooker set to warm) so it remains pourable.

Top with chopped green onions, pickled jalapeños and a sprinkle of crumbled queso fresco if using.

Serve immediately with tortilla chips or warm flour tortillas and lime wedges on the side. For nacho-style serving, spread chips on a sheet tray, drizzle or spoon chori-queso over them, and finish with additional toppings as desired.