Chori Queso Queso Con Chorizo Food

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QUESO FUNDIDO WITH CHORIZO



Queso Fundido with Chorizo image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Vegetable oil, for oiling the baking dish
6 ounces chorizo or spicy Italian sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas or soft tacos, warmed

Steps:

  • Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
  • In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
  • Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

QUESO FUNDIDO CON CHORIZO



Queso Fundido con Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 10 servings (about 2 1/2 cups)

Number Of Ingredients 12

4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Steps:

  • Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
  • Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

CHORIZO QUESO DIP



Chorizo Queso Dip image

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Provided by Christina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Steps:

  • Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
  • Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
  • Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

CHORI-QUESO OR CHORIQUESO TACOS



Chori-Queso or Choriqueso Tacos image

This "chori-queso"... a delectable combo of chorizo and Mexican melting cheese... was coaxed out of the world's tallest Mexican through the judicial application of wine and liberally distributed compliments on his guacamole and salsa verde. I may have to up the ante on my plying to get the recipes for the aforementioned guac and salsa.

Provided by Tzitzimitl

Categories     Lunch/Snacks

Time 25m

Yield 10 tacos (maybe more), 10 serving(s)

Number Of Ingredients 7

1 lb chorizo sausage
1 lb mexican cheese (asadero, oaxaca or chihuahua work best)
1 tablespoon oil
corn tortilla
guacamole
salsa
queso blanco

Steps:

  • Fry the chorizo in oil until completely "browned" (good chorizo is red) and very crispy. (At this point, I'd drain the oil off of it -- although Alex says that "authentically" it should be left swimming in the pan.) Keep the chorizo on heat that's just high enough to keep it hot.
  • Heat another pan over medium heat.
  • When the pan is hot, place a corn tortilla in the bottom for about 15-30 seconds and then flip it and repeat this with the opposite side (15-30 seconds; then flip. This will help prevent sticking).
  • Cut a reasonable piece of Mexican cheese and place on one half of the tortilla in the hot pan. When it starts to melt, spoon about a tablespoon of chorizo onto the melting cheese, fold the tortilla in half and immediately remove the taco from the heat.
  • Stuff a little guacamole, salsa, queso blanco, sour cream or whatever you prefer in the tortilla to keep it company and immediately eat.
  • These are good HOT -- so don't bother making a bunch ahead. This is the kind of food you cook for people standing around in the kitchen so they can eat it fresh.

Nutrition Facts : Calories 387.8, Fat 32.3, SaturatedFat 15.4, Cholesterol 87.6, Sodium 1073.7, Carbohydrate 3, Sugar 2.1, Protein 20.7

CHORIZO CON QUESO



Chorizo con Queso image

This is the best con Queso dip I've ever had. I got it from a great cookbook by a man named Grady Spears. I guarantee once you try this you will be a fan of his too.

Provided by P48422

Categories     Cheese

Time 30m

Yield 4 cups

Number Of Ingredients 8

1 tablespoon corn oil
1/2 lb chorizo sausage
1/2 cup minced white onion
1 clove garlic, minced
1 cup diced tomatoes
1/3 cup roasted poblano chile, diced
1/3 cup chicken stock
3 cups grated mild cheddar cheese

Steps:

  • Warm the oil in a heavy saucepan over med heat.
  • Add the sausage and cook for 2 minutes, or until the fat begins to melt.
  • Add the onion and garlic.
  • Cook until the chorizo is well browned.
  • Drain off the grease and add the tomato, chile, and stock.
  • Bring the mixture to a simmer and slowly add the cheese, blending with a spoon.
  • As each batch of cheese melts, add more, cooking over very low heat.
  • When the cheese has melted and the mixture comes together, it is ready to serve.
  • Keep warm while serving.
  • Note 1- serve with tortillas or fresh tortilla chips.
  • Note 2- you COULD use canned pre-roasted poblanos, but roasting one yourself is really simple.
  • Take a poblano chili, rub with a bit of corn oil, put under the broiler and let it cook until the skin starts to char.
  • Turn it over and continue this way until the skin is charred all over.
  • Take it out (with tongs!) and put in a plastic zip-lock bag and let it sit until cool.
  • Remove the chile and the skin will peel right off, then tear it open and remove the seeds and stems.
  • It's that simple.
  • Just like roasting a bell pepper.

CHORIZO QUESO



Chorizo Queso image

Provided by Food Network

Time 20m

Yield 4 quarts

Number Of Ingredients 8

1/2 pound butter
1/2 pound flour
2 quarts heavy cream
Two 12-ounce bottles Mexican lager
3 3/4 pounds American cheese, shredded
3 pounds Cheddar, shredded
1 3/4 pounds smoked Gouda, shredded
1 quart cooked chorizo

Steps:

  • Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo.

CHICKEN CHORIZO (POLLO CON CHORIZO)



Chicken Chorizo (Pollo Con Chorizo) image

The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience

Provided by Andrew Sudron

Categories     Chicken

Time 1h20m

Yield 3-5 serving(s)

Number Of Ingredients 11

150 -250 g chorizo sausage
4 -6 pieces chicken breasts (either whole or cut into bite-size pieces)
paprika (to season)
2 onions
6 garlic cloves (or garlic paste)
400 g canned tomatoes, passata (or equivalent)
2 bay leaves (fresh or dried, also called laurel)
brandy (to flavour) or red wine (to flavour)
salt and pepper (to flavour)
olive oil (for cooking)
boiled potatoes (to accompany)

Steps:

  • Season the chicken liberally with paprika.
  • Brown the chicken in a pan using the olive oil.
  • Remove the chicken.
  • Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
  • Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
  • Add the garlic and continue to cook lightly for a few minutes.
  • Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
  • Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
  • Serve with boiled potatoes. Peas are a good accompaniment.

CHORI-QUESO - QUESO CON CHORIZO -



Chori-Queso - Queso Con Chorizo - image

Another favorite. The Mexican chorizo enhances the flavor of the cheese and green peppers. Enjoy it.

Provided by pink cook

Categories     Spreads

Time 30m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 6

1 (12 ounce) package mexican chorizo sausage, sausage
1 (12 ounce) asadero cheese, shredded (or use Chihuahua or Monterey Jack cheese)
1 green pepper, sliced thin
1 bunch green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 (8 ounce) package corn tortillas or 1 (8 ounce) package flour tortillas

Steps:

  • Preheat oven to 300ºF. Remove the chorizo's case and heat it in a large skillet over medium-high heat until no longer pink, for about 6 to 7 minutes.
  • Remove from heat and spoon off most of the fat. Slice cheese into 1-inch cubes and place half in a 2-quart casserole dish.
  • Top with half the chorizo, the green peppers and remaining cheese. Top with remaining chorizo.
  • Bake 15 to 20 minutes, until creamy and bubbly. Remove from oven.
  • Top mixture with green onions and cilantro.
  • Serve immediately using a spoon to serve on the tortillas. Mmmm -- delicious.

Nutrition Facts : Calories 415.9, Fat 29.2, SaturatedFat 13.9, Cholesterol 82.4, Sodium 822, Carbohydrate 16.5, Fiber 2.5, Sugar 2.2, Protein 22

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