Choriqueso

This creamy, cheesy, utterly addictive Choriqueso is the perfect fusion of Mexican and comfort food. Imagine a warm, bubbly dip packed with spicy chorizo, fresh cilantro, and crunchy baguette cubes, all swirled together in a rich, velvety cheese sauce.

It’s a party in a dish, waiting to happen!

Ready Time

30 mins

Yields

9 servings

Ingredients

3 cups shredded Monterey Jack cheese
1 cup half-and-half
1/2 cup chopped cooked chorizo
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 baguette, cut into 1-inch cubes

Instructions

Preheat your oven to 350°F (175°C).

In a medium saucepan, whisk together the half-and-half, cumin, smoked paprika, salt, and pepper.

Bring the mixture to a simmer over medium heat.

Reduce the heat to low and let it cook for 5 minutes or until it’s slightly thickened.

Remove the saucepan from the heat and stir in the shredded cheese until it’s fully melted and smooth.

Add the chopped chorizo, cilantro, red onion, and garlic to the cheese mixture.

Stir until everything is well combined.

Arrange the baguette cubes in a single layer on a baking sheet.

Drizzle with a little bit of oil and toss to coat.

Bake the baguette cubes in the preheated oven for 5-7 minutes or until they’re crispy and lightly toasted.

In a large serving dish, create a layer of toasted baguette cubes.

Spoon some of the cheese mixture over the bread, then repeat the layers until you’ve used up all the ingredients, ending with a layer of cheese on top.

Bake the Choriqueso in the preheated oven for 10-15 minutes or until it’s hot and bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Notes

To take this Choriqueso to the next level, use high-quality ingredients like freshly baked baguette and flavorful chorizo. If you’re not a fan of smoked paprika, feel free to substitute it with regular paprika – the smokiness adds depth but it’s not essential.

When combining the cheese mixture with the chopped ingredients, make sure to stir until everything is really well coated – you don’t want any naked chorizo bits in there! For an extra crispy baguette, try baking it for an additional 2-3 minutes, but keep an eye on it to avoid burning.

To make ahead, prepare the cheese mixture and store it in the fridge for up to a day, then assemble and bake when you’re ready. This recipe is perfect for a crowd, but if you’re making it for a smaller group, simply halve the ingredients and bake in a smaller dish.

Let the Choriqueso cool completely before refrigerating or freezing for later – it’s a great make-ahead option for parties or gatherings.