Choriqueso

Serves 6                                                                   

Total time: 35 minutes

I don’t think many people know about choriqueso, but this cheesy dip with hidden specks of smoky Mexican chorizo is so velvety and melty that they won’t forget it once they try it! I love to serve it in a mini cast- iron pan for a bit of a restaurant feel, but it’s just as good in a large pan. This molten golden gooey deliciousness is guaranteed to draw a crowd. Use fresh Mexican chorizo sausage if you can find it. This is not a dried Spanish chorizo situation. Feel free to swap in shredded mozzarella if you can’t find Oaxaca cheese.

INGREDIENTS

• 2 fresh poblano chiles

  In Edith's Kitchen: Recipes from My Mostly Mexican-American Home to Yours (A Cookbook) Edith Galvez

• 1 pound loose fresh Mexican chorizo or hot Italian sausage meat (not in links; see Tip)

• ½ small white onion, peeled and chopped (about ⅓ cup)

• 2 fresh jalapeños, diced

• ½ cup heavy cream

• 1½ cups grated Monterey Jack cheese

DIRECTIONS

Heat a large cast-iron pan or skillet over medium heat. Add the poblanos and turn them with tongs so they char on every side, about 5 minutes per side. (Alternatively, place them on a baking sheet and broil until the skins start to blacken, about 5 minutes per side.) Transfer the chiles to a large bowl, cover with a kitchen towel, and let steam for 5 minutes. Carefully remove the chiles from the bowl and set aside until cool enough to handle, then peel them and discard the skin, stems, and seeds. Dice the poblano flesh and set aside.

Preheat the oven to 350°F. Position the top oven rack 3 inches from the broiler.

Heat the skillet over medium heat. Add the chorizo and cook, using a wooden spoon to break it up into smaller pieces and stirring occasionally, until golden brown, about 10 minutes. Add the poblanos, onion, and jalapeños and cook, stirring frequently, until softened, about 3 minutes.

Scoop half the chorizo mixture into a bowl. Stir the heavy cream into the skillet with the remaining chorizo mixture. Sprinkle half of both cheeses over the chorizo. Return the chorizo mixture from the bowl to the pan and top with the remaining cheese. Place on the top oven rack and bake for about 20 minutes, until the cheese melts and bubbles. Switch the oven to broil and broil until the top is speckled with brown spots, 2 to 4 minutes.

Place the hot skillet on a trivet. Serve with warm tortillas.

COCINA TIP:

•   If you can only find chorizo in casings, slice off the tip and squeeze out the sausage meat, then discard the casing.

Excerpted from IN EDITH'S KITCHEN. Copyright © 2025, Edith Galvez. Photography copyright Ashleigh Amoroso. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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