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Ingredients
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Chorizo
Cheese & Cream Base
Seasoning & Garnish
To Serve
Method
Chorizo
- 1
Cook chorizo
Heat a medium nonstick skillet over medium heat. If the chorizo is very lean, add 1 tsp oil. Add the chorizo (casings removed) and break it up with a spatula. Cook, stirring occasionally, until mostly cooked through and slightly crisp at the edges, about 6–8 minutes.
- 2
Cook aromatics with chorizo
Add the diced onion to the skillet with the chorizo and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Taste a small piece and drain excess fat from the pan if there's a lot, leaving about 1 tablespoon of fat to carry flavor (or discard most and reserve 1 tsp oil). Transfer the cooked chorizo mixture to a bowl and set aside, leaving the skillet available for the cheese base.
Cheese & Cream Base
- 3
Prepare thickening (optional)
If you prefer a slightly thicker, creamier texture, dissolve 1 tsp cornstarch into 1–2 tbsp of the half-and-half to make a slurry and set aside. This step is optional; without it the dip will be slightly looser but still excellent.
- 4
Warm the dairy
Reduce heat to low–medium. Pour the remaining half-and-half (about 1 cup) into the skillet and warm gently—do not boil—until it steams and small bubbles appear around the edge, about 2–3 minutes.
- 5
Melt cheeses
Add the softened cream cheese and the shredded Oaxaca and cheddar cheeses to the warmed half-and-half. Stir constantly with a heatproof spatula or wooden spoon over low heat until the cheeses melt into a smooth sauce, about 3–5 minutes. If using the cornstarch slurry, whisk it in now and continue cooking 1–2 minutes until the sauce thickens slightly. If the mixture is too thick, add up to 2 tbsp more milk/half-and-half; if too thin, cook a bit longer to reduce.
- 6
Season the cheese
Season the melted cheese with 1/4 tsp salt and 1/8 tsp black pepper, tasting and adjusting as needed. Keep the heat low to prevent the cheese from separating or becoming oily.
Finish & Serve
- 7
Combine chorizo and cheese
Return the cooked chorizo and any accumulated juices to the cheese sauce, stirring to combine. Heat together for 1–2 minutes so flavors marry and the chorizo warms through. Taste and adjust salt/pepper if necessary.
- 8
Garnish
Transfer the choriqueso to a warmed serving bowl or small cast-iron skillet. Sprinkle chopped cilantro and pickled or fresh sliced jalapeños on top. Serve immediately with warm tortilla chips or tortillas and lime wedges on the side.
- 9
Make-ahead & reheating tip
If preparing ahead, keep the cheese sauce and cooked chorizo separate in the refrigerator for up to 2 days. To reheat, gently warm the cheese sauce over low heat and stir in a splash of milk to restore creaminess, then add the chorizo and heat through.