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READY IN 25 mins

ChoriQueso

Read Reviews (11)

"YUMMY. I am from a border town in Texas, this is really simple. I can't think of any other way they serve cheese in Mexican restaurants. This is also good with avocado, salsa, and fajitas." — HONEYBEEZ

Ingredients Edit and Save

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Types of Cooking Oil

Original recipe makes 16 servings Change Servings

2 tablespoons corn oil
8 ounces chorizo sausage

8 ounces sliced mozzarella cheese
1 (12 ounce) package corn tortillas

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Directions

Preheat the oven to 400 degrees F (200 degrees C).
Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2011

I changed the recipe quite a bit, but the result was very yummy. I cooked the chorizo in a skillet with onion and some red bell pepper, then when it was cooked through, I stirred in Mexican 4-cheese blend. Skipped using the oven. Served in flour tortillas with sour cream and quacamole and a side of Mexican Rice II.

—*~Lissa~*

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Most Helpful Critical Review

May 21, 2008

This was okay - nothing extra tasty. It was the first time I ever cooked with chorizo. I found both beef and pork chorizo in my local store, and opted for the pork (I guess that's the more "traditional" kind). It was a 12 oz. package, so I eyeballed roughly 2/3rds of the package when making this recipe. This was kind of messy to make. One complaint, though. I thought this recipe called for too many tortillas, since they were not very "loaded". I used 1-1/2 8 oz. packages, or 18 tortillas, and I think 12 tortillas (8 oz.) would have been plenty, or maybe even fewer would suffice. I agree with previous commenters that maybe the corn oil isn't needed, and that the ratio of chorizo to cheese is too high.

—NMChef1

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11 Ratings

Aug 05, 2010

I love to eat Chori Queso at mexican restaurants because theirs is always perfect. Chorizo for me is hit or miss in the store. I can never seem to find a mild-flavored chorizo in the stores. I use the mexican quesadilla cheese instead of mozzerella because it tends to melt down better. Lastly, we eat our Chori Queso with steamed flour tortillas. Yum!

—Syndi

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Sep 15, 2005

I've enjoyed this at mexican restaurants before, and this is somewhat similar. I skip the corn oil as chorizo is quite greasy on its own. I also pour the chorizo on the bottom and top with the cheese. (I say "pour" rather than "sprinkle" because chorizo does not have the same cosistency as say regular pork sausage.) This dish rates very high on the grease scale, but if you don't mind it that much, these are great on corn tortillas.

—keryn7

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May 31, 2008

I skip the oil if the chorizo I have is higher in fat. With Chorizo Fino you might need a bit of oil. Yes this is greasy but it's cheese & sausage! It's supposed to be. This is just how I make it at it's simplest. When I'm feeling fancy I will add pico de gallo or avacado or something when I serve it.

—bawkbagawk

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Jan 14, 2008

I had the oposite problem of everybody else it seems. My chorizo has almost no grease. Even with adding oil to the recipe, I found the consistency to be way too thick. I ended up having to cut half of the cheese and keep adding chorizo to get it right.

—amymik3

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Aug 20, 2005

There must be a different type of chorizo used here because mine gets all runny once it is heated up a 50/50 ratio to cheese is way to much

—pandacordova

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Feb 03, 2013

It's hard to go wrong with cheese and chorizo. I did use a blend of cheeses, including Colby, Monterrey Jack and Pepper Jack. Had trouble folding the tortillas, so I spread the mixture on one tortilla, put another on top and made quesadillas. Otherwise, I followed the recipe. Garnished with sour cream and green onion. Very good snack for Super Bowl Sunday.

—Cynthia Ross

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Nutrition

Calories
161 kcal
8%

Carbohydrates
10 g
3%

Cholesterol
22 mg
7%

Fat
10 g
15%

Fiber
1.3 g
5%

Protein
8.1 g
16%

Sodium
272 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

ChoriQueso

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 161
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 3.8g 19 %
Cholesterol 22mg 7 %
Sodium 272mg 11 %
Potassium 107mg 3 %
Total Carbohydrates 10g 3 %
Dietary Fiber 1.3g 5 %
Protein 8.1g 16 %
Sugars 0.3g
Vitamin A 1 %
Vitamin C 0 %
Calcium 16 %
Iron 5 %
Thiamin 12 %
Niacin 20 %
Vitamin B6 8 %
Magnesium 7 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.