• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Oui, Chef

Fare for the family table

  • Home
  • About Me
  • Recipes
  • Links
  • Contact

Choriqueso

October 28, 2014 By Steve Dunn Leave a Comment

  Choriqueso wide - Blog 3740

There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.

Use this recipe just as written, or use it as a launching point – modifying to your heart's content as you wish.  Like a little extra heat, add an additional finely minced jalapeno.  Want instant nachos?  Dump a bag of chips on a serving platter and pour the whole pot of melted goodness over the top then step back so you don't get crushed by the onslaught of drunken game-day revelers.  Feel guilty eating just a molten pot of pork and cheese?  Toss a jar of your favorite salsa into the mix and breathe easier knowing that there are good, wholesome veggies joining in the fun.

Choriqueso tight - Blog 3741

Wouldn't you like to go for a swim in this stuff?

My recipe calls for Spanish chorizo (cured sausage links) because that's what I usually find in the market, but you could certainly use fresh Mexican chorizo pulled from its casing and crumbled into a skillet if you prefer.  Also, any kind of cheese will do the trick just so long as it melts well.  Add a few spoonfuls of hot sauce or use a pepper jack cheese for some extra kick, and don't forget the fresh cilantro, it adds a lovely fresh element to the dip and more conscience soothing veggie goodness!

Cheers – Steve

Choriqueso

by: Steve Dunn
yield:
Cooking ModePrint Recipe

Ingredients

  • 1/2 pound Spanish chorizo sausages, cut into bite sized pieces
  • 1/2 cup heavy cream
  • 1 cup (about 4 ounces) freshly grated sharp cheddar cheese
  • 1 cup (about 4 ounces) freshly grated Monterey Jack cheese
  • 1 jalapeno, seeded and finely minced
  • 1/4 cup freshly minced cilantro
  • salt and pepper to taste
  • tortilla chips for dipping

Instructions

  • Coat a skillet with a slick of oil and set it over medium heat.  Add the diced sausage and cook until lightly browned.  Remove the sausage to a bowl and drain off any excess fat.  Return the skillet to the heat then add the cream and the shredded cheeses.  Stir constantly until the cheese completely melts, taste for seasoning adding salt and pepper as desired.  Add the minced jalapeno and the reserved sausage.
  • Pour the dip into a wide-mouthed bowl and top with chopped cilantro.  Serve with fresh tortilla chips for dipping.
Like Google +1 Retweet

Filed Under: Hors d'oeuvres

« Chicken Paillards with Romaine Caesar Slaw
Spiced Mirliton Cake »
blog comments powered by Disqus

Primary Sidebar

About Me

About Me

I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

Read More »

Archives

Categories

Oui Tweets

  • Just posted a photo @ Plymouth, Massachusetts https://t.co/bf9aIzUuyH 49 minutes ago
  • One down, one to go. #getyourshot #imnotgivingawaymyshot #fucovid19 @ CVS Pharmacy https://t.co/ZKgwdWqdIZ April 12, 2021 8:25 pm
  • Just posted a photo @ Plymouth, Massachusetts https://t.co/SuoUs4ztDl April 12, 2021 6:53 pm
  • Just posted a photo https://t.co/httJxeeoaY April 8, 2021 8:53 pm
my foodgawker gallery
No Kid Hungry

Footer

Copyright © 2021 · This work by Steven Dunn is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Permissions beyond the scope of this license may be available at ouichefnetwork.com/oui_chef.