Choriqueso (Queso Fundido with Chorizo)
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Updated May 27, 2025
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This Choriqueso — also known as Queso Fundido with Chorizo — is everything you want in a cheesy appetizer. Melty Mexican cheeses are combined with spicy chorizo, sweet caramelized onions, and sautéed bell peppers for a skillet dip that’s bold, colorful, and irresistibly gooey.
What is Choriqueso?
Choriqueso is a popular Mexican dish made from chorizo (spicy Mexican sausage) and queso fundido (melted cheese). In Mexico City, I noticed they often refer to it as choriqueso — a fun blend of chorizo + queso. It’s traditionally served bubbling hot in a cast-iron skillet with warm tortillas or chips for scooping.
Why You’ll Love This Recipe
- Extra cheesy and melty. Perfectly stretchy thanks to Mexican-style melting cheeses.
- Packed with flavor. The spicy pork chorizo and sweet caramelized onions make every bite pop.
- Colorful and festive. Tri-color sautéed bell peppers make it as pretty as it is delicious.
- Make-ahead friendly. The chorizo and veggie mix can be prepped in advance for easy baking later.
Ingredients & Substitutions
Here’s what you’ll need to make this chorizo cheese dip. The complete list with quantities is in the printable recipe card below.
- Mexican chorizo: Use pork, beef, soy, or homemade — just make sure it’s fresh Mexican chorizo, not Spanish cured chorizo.
- Bell peppers: I love using a mix of red, yellow, and orange. Kroger’s tri-color bell peppers work great!
- Onion: White or yellow, sliced thinly and sautéed until sweet and golden.
- Cheese: A combo of queso Oaxaca, shredded asadero, or enchilado. You can substitute with mozzarella and muenster if needed.
- Corn tortillas or homemade tortilla chips: For scooping up every bite of melty goodness.
Optional Variations
- Make it vegetarian by using soyrizo.
- Skip the chorizo and add mushrooms and green chile strips to make Queso Fundido with Mushrooms and Hatch Green Chile, or a milder vegetarian version with my Vegetarian Mushroom Queso Fundido.
- Spice it up even more with a few spoonfuls of your favorite salsa before baking.
How to Make Choriqueso
Step 1: Cook the chorizo. In a cast-iron skillet, cook the chorizo until fully browned and crumbly. Remove and set aside.
Step 2: Sauté peppers and onions. In the same skillet (using the chorizo drippings), sauté the sliced onions and bell peppers until soft and caramelized.
Step 3: Combine. Return the cooked chorizo to the skillet with the veggies. Toss everything together evenly.
Step 4: Add cheese. Top with shredded cheese and bake until bubbly and fully melted.
Step 5: Serve hot. Serve immediately with warm tortillas or tortilla chips.
Serving & Topping Suggestions
- Serve with charred homemade corn tortillas, homemade flour tortillas, or crispy homemade tortilla chips.
- Garnish with fresh cilantro, sliced avocado, or sliced jalapeños for extra flavor.
- Add a drizzle of Mexican crema or your favorite hot sauce for a final touch.
Choriqueso Expert Tips & Tricks
- Use a cast-iron skillet. It retains heat and keeps your queso fundido warm and gooey longer.
- Use freshly shredded cheese. Pre-shredded cheese can contain anti-caking agents that affect melting.
- Don’t skip the chorizo drippings. They add a ton of flavor to the sautéed veggies.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until bubbly. Stir before serving.
Frequently Asked Questions
Choriqueso is made with cooked Mexican chorizo, sautéed onions and bell peppers, and melty Mexican cheeses.
Serve choriqueso hot with homemade corn tortillas or homemade flour tortillas or baked or fried tortilla chips. It’s best enjoyed straight from the skillet.
Yes! You can prep the chorizo and veggie mixture ahead of time and refrigerate. Add cheese and bake right before serving.
Use melty Mexican cheeses like queso Oaxaca, asadero, or enchilado. Mozzarella and muenster are good substitutes.
Yes and no — choriqueso is a specific type of queso fundido made with chorizo. Queso fundido can be made with a variety of toppings.
If you tried this Choriqueso (Queso Fundido with Chorizo) or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
More Recipes
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Choriqueso (Queso Fundido with Chorizo)
Ingredients
- 9 ounces Mexican chorizo, casings removed
- 1 tablespoon olive oil
- 1/2 cup onions, thinly sliced
- 2 bell peppers, thinly sliced
- 1 pound Mexican-style cheese, shredded
- Flour or corn tortillas
- Tortilla chips
- Avocado slices, optional
Instructions
- Preheat oven to 350 degrees F.
- Meanwhile, heat a cast-iron skillet on the stovetop over medium to high heat. While warming, add the chorizo and break it into chunks with a wooden spoon. Cook over medium heat, turning until cooked through and lightly browned, about 8 minutes. Remove the chorizo to a plate.
- Drizzle olive oil and add the onions and bell peppers to the pan juices and cook until tender, about 5 minutes. Return half of the chorizo to the skillet with the onions and bell peppers and stir to combine.
- Sprinkle cheese in the skillet. Add remaining chorizo to the top.
- Bake until the cheese is bubbling, about 15 minutes. Serve with flour or corn tortillas for soft tacos or with tortilla chips.
Notes
- Chorizo: Be sure to use Mexican chorizo (raw and ground), not Spanish chorizo (which is cured and firm). Pork, beef, soy, or homemade all work.
- Make-ahead: The chorizo, onions, and bell peppers can be cooked in advance and refrigerated. Just reheat before topping with cheese and baking.
- Cheese: For the best melt and flavor, use a combination of queso Oaxaca, asadero, and enchilado. Mozzarella and muenster are good substitutes if needed.
- Serving: Serve immediately with warm tortillas or sturdy tortilla chips. This dish is best enjoyed fresh out of the oven while still melty.
- Skillet tip: A cast-iron skillet helps keep the cheese warm and gooey longer, but any oven-safe baking dish will work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
That delicious recipe is some of the best comfort food I have ever had!!! Puts a smile on my face.
Great dish. The cheese and ground-beef look amazing