Choriqueso Food

CHORIQUESO

ChoriQueso image

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.

Provided by HONEYBEEZ

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

Time 25m

Yield 16

Number Of Ingredients 4

Ingredients

2 tablespoons corn oil
8 ounces chorizo sausage
8 ounces sliced mozzarella cheese
1 (12 ounce) package corn tortillas

Steps:

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.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 10 g, Cholesterol 21.5 mg, Fat 10 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 272.3 mg, Sugar 0.3 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

Ingredients

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

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