Choriqueso (Chorizo and Cheese Dip)
Choriqueso is layers of gooey cheese with swirls of chorizo that is meant to be slathered and folded into flour tortillas. It is simply prepared by layering grated cheese and browned Mexican chorizo. A few minutes in the oven and the two ingredients become a tangy and creamy blend of flavors. For a festive topping, add a dollop guacamole, and a spoonful of pico de gallo. This recipe is a great reason for you to keep a batch of my Chorizo (Mexican Sausage) on hand. If you have a copy of my cookbook, My South Texas Kitchen, the recipe is on page 24.
Chorizo and Cheese Dip Choriqueso
YDelicacies.com
Yvette Zuniga Jemison
Servings: 8
Choriqueso is layers of gooey cheese with swirls of chorizo that is meant to be slathered and folded into flour tortillas. It is simply prepared by layering grated cheese and browned Mexican chorizo. A few minutes in the oven and the two ingredients become a tangy and creamy blend of flavors. For a festive topping, add a dollop guacamole, and a spoonful of pico de gallo. This recipe is a great reason for you to keep a batch of my Mexican Sausage (pg. 24) on hand.
INGREDIENTS
1 cup (about 6 ounces) Mexican Chorizo
1 tablespoon vegetable oil
1 pound Monterrey Jack cheese, grated
8 flour tortillas, warmed
SPECIAL EQUIPMENT: 1 1/2 quart baking dish
1. Preheat the oven to 375°F.
2. In a small skillet on medium heat, cook the chorizo in the oil. Use a spoon to break up into small pieces and cook until browned, about 5 minutes. Set aside.
3. Layer half of the cheese in the baking dish and top with half of the chorizo. Repeat the layers with the remaining cheese and chorizo.
4. Bake until the cheese is gooey and melted, 20-25 minutes. Serve with flour tortillas that have been warmed directly over the cooktop flame. Alternately, warm the tortillas on a comal or skillet over medium heat.
MAKE AHEAD
Chorizo can be cooked, cooled and layered with the cheese in the baking dish up to 1 day ahead. Store in refrigerator, and let stand at room temperature for 30 minutes before baking. To reheat choriqueso that has cooled after being served, place back in the oven until melted again.
