Choriqueso (Melted Cheese with Spicy Chorizo)

Choriqueso is such a fun dish to make, especially for lazy evenings when you want a special treat without a lot of work. I love serving this as a hot appetizer for guests or as a fondue style meal for two. So delicious with an ice-cold beer!

Savory and Spicy

Maybe Choriqueso seems like dish that only restaurants would present, but I have to believe that its roots are very humble in origin. Cheese and spicy chorizo sausage have been staples in the Spanish pantry for centuries. Once these ingredients were brought to the New World, they became a global hit!

Making this dish relies on you having the right size cast iron pan, which you can find here. Of course, you can double or triple the recipe in a larger style cast iron pan, no problem. Just make sure you invite me to that party!

Here at home, we use Mexican style chorizo for our Choriqueso, which is moist and uncooked, as opposed to dried Spanish chorizo, which is ready to eat. Some of the Mexican chorizos that you find at the supermarket are packing casings, which should be removed before cooking. Spanish style dried chorizo should be reserved for charcuterie boards, while Mexican style chorizo is the best choice when making Choriqueso.

Pairs well with Guac and Chips

I serve Choriqueso with Homemade Tortilla Chips and guacamole. If you add a side salad, or a vegetable platter, you have a complete meal without a lot of work.

Also, I garnished the Choriqueso with crispy green minced chile serrano. I prefer to remove the seeds from the chile serrano, as they are so incredibly spicy. You may want to wear gloves or use a mini-chopper for mincing the chile serrano. The lingering spiciness can irritate your skin and eyes for hours, but the flavor is worth the risk!

After I photographed this gorgeous dish of Choriqueso, I enjoyed a large portion of the warm, spicy cheese on a hot baked potato topped with guacamole and shredded chicken. The only thing missing was the ice-cold beer!

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