Description
A delicious and cheesy Mexican appetizer featuring chorizo, a blend of cheeses, and flavorful seasonings, baked to bubbly perfection. Serve with tortilla chips or warm tortillas for a crowd-pleasing treat!
Ingredients
Scale
- 1 pound Chorizo, removed from casings
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 Jalapeño, seeded and finely diced (optional)
- 8 ounces Queso Oaxaca, shredded
- 8 ounces Queso Chihuahua, shredded (or Monterey Jack/Asadero)
- 4 ounces Queso Menonita, shredded (optional)
- 1 tablespoon Epazote, chopped (optional)
- 1/4 cup Mexican Beer (optional)
- 1 Lime, juiced
- 2 tablespoons Cilantro, chopped, for garnish
- Tortilla Chips, for serving
- Flour Tortillas, for serving (optional)
- 1 tablespoon Olive Oil
- Salt, to taste
- Black Pepper, to taste
Instructions
- Heat olive oil in a large, oven-safe skillet (cast iron preferred) over medium heat.
- Add chorizo and break it up with a spoon. Cook, stirring occasionally, until browned and cooked through (8-10 minutes).
- Remove excess grease from the skillet.
- Add chopped onion and cook until softened and translucent (5-7 minutes), stirring occasionally.
- Add minced garlic and diced jalapeño (if using). Cook until fragrant (1-2 minutes).
- If using, add epazote and cook for 1 minute to release aroma.
- If using, pour in Mexican beer and simmer for a few minutes to allow alcohol to evaporate.
- Season with salt and black pepper to taste.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded Queso Oaxaca, Queso Chihuahua (or Monterey Jack/Asadero), and Queso Menonita (if using).
- Sprinkle the cheese mixture evenly over the chorizo mixture in the skillet.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Alternatively, broil for a few minutes, watching carefully to prevent burning.
- Remove from oven and let cool slightly.
- Squeeze lime juice over the melted cheese.
- Garnish with chopped cilantro.
- Serve immediately with tortilla chips and/or warm flour tortillas.
Notes
- Spice it up: Add cayenne pepper or hot sauce for extra heat.
- Add vegetables: Bell peppers, mushrooms, or corn can be added to the chorizo mixture.
- Cheese variations: Experiment with different cheeses like pepper jack or provolone.
- Vegetarian option: Substitute chorizo with crumbled tofu or vegetarian chorizo.
- Grilling: Cook on a grill over medium heat until cheese is melted and bubbly.
- Slow Cooker: Brown chorizo and onions, then transfer to slow cooker with cheese. Cook on low for 2-3 hours, stirring occasionally.
- Individual Servings: Bake in individual ramekins.
- Make Ahead: Prepare chorizo mixture up to 2 days in advance.
- Serving Suggestions: Serve with pico de gallo, guacamole, sour cream, and pickled jalapeños. Use as a filling for tacos, burritos, or quesadillas. Serve as a dip with vegetables. Pair with Mexican beer or margaritas.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes