Choriqueso

by Sonali Shah, featured in Dip In

Published by Hamlyn

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Introduction

A Mexican street-food classic, this dip is not for the faint hearted. Eat soon after it’s out of the oven to make the most of the cheesy goodness. You can swap the chorizo for mushrooms, which is often done in Mexico, and add sliced hot green chillies for more heat.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Dip In

Image of Sonali Shah's Choriqueso — Photo by Cara Cormack

Ingredients

Serves: 2

Metric U.S.

100 grams chorizo (finely chopped)
1 onion (finely chopped)
2 - 3 tablespoons sliced jalapeno chillies from a jar (finely chopped)
100 grams ready-grated mozzarella cheese
100 grams Cheddar cheese (grated)

3½ ounces chorizo (finely chopped)
1 onion (finely chopped)
2 - 3 tablespoons sliced jalapeno chillies from a jar (finely chopped)
3½ ounces ready-grated mozzarella cheese
3½ ounces Cheddar cheese (grated)

Method

Choriqueso is a guest recipe by Sonali Shah so we are not able to answer questions regarding this recipe

Heat a cast-iron pan (or an ovenproof frying pan) over a medium heat. Add the chorizo and cook for 4–5 minutes, or until it starts to crisp up and has released its oils. Remove the chorizo from the pan and set aside on a plate, leaving behind the oil.
Add the onion to the pan with the chorizo oil, still over a medium heat, and cook for 3–4 minutes or until softened. Stir through the chopped jalapeños, then remove the pan from the heat.
Return the chorizo to the pan and stir, then sprinkle over the mozzarella and Cheddar. Cook under a preheated hot grill for 3–4 minutes until the cheese is melted and bubbly. Set aside to cool slightly before dipping.

Heat a cast-iron pan (or an ovenproof frying pan) over a medium heat. Add the chorizo and cook for 4–5 minutes, or until it starts to crisp up and has released its oils. Remove the chorizo from the pan and set aside on a plate, leaving behind the oil.
Add the onion to the pan with the chorizo oil, still over a medium heat, and cook for 3–4 minutes or until softened. Stir through the chopped jalapeños, then remove the pan from the heat.
Return the chorizo to the pan and stir, then sprinkle over the mozzarella and Cheddar. Cook under a preheated hot grill for 3–4 minutes until the cheese is melted and bubbly. Set aside to cool slightly before dipping.