Skillet Choriqueso

By Harland Bowman October 25, 2021 3 mins read 619 Views

Skillet Choriqueso coming at you today because, let’s be honest, we all love to chow down on some melted cheese. This, however, is more than just melted cheese. It’s oaxaca cheese with chorizo and beer *cue the Hallelujah chorus*. To top it all off, we’re creating our own pico de gallo as a fresh centerpiece for this ooey gooey skillet of deliciousness. Let’s dive into this!

Oaxaca Cheese for Our Skillet Choriqueso

You might be wondering, what is oaxaca cheese? Well, I’m here to tell you, you’ve probably had it before and you definitely loved it.

Oaxaca is a semi-hard cheese that originated in Mexico. It’s similar to low moisture mozzarella cheese in texture, but more like monterey jack in flavor. Nonetheless, it’s the “go to” cheese for making queso! That is why we’ll be using it for this Skillet Choriqueso recipe.

Skillet Choriqueso starts with the ground chorizo.

For more recipes with oaxaca cheese, try my Mega Armadillo Egg and Campfire Quesabirria Tacos recipes.

Oaxaca Cheese and Chorizo = Choriqueso

We’ll actually start this recipe with the chorizo, but first place a skillet over a hot fire to preheat. Once that’s ready to go, add your chorizo to the skillet. I used ground chorizo for this recipe as it’s easier to break up as it cooks. This will help us to ensure that we get a nice bit of chorizo along with every chip dipped into this Skillet Choriqueso.

Continue to mix and break up the chorizo as it cooks. Meanwhile, let’s make the pico de gallo. For this, simply take all the pico de gallo ingredients and mix them together in a medium sized bowl. Now, set this to the side. We won’t need it until after we’ve melted the cheese.

Back to Our Skillet Choriqueso

After the chorizo has finished cooking, add the oaxaca cheese to the skillet. It’s worth mentioning that this cheese is typically sold in a large, disk-like shape. I tore the cheese into smaller bits before placing it in the skillet so that it would melt faster and more evenly.

Okay, dump all the oaxaca cheese into the skillet and standby to stir as needed. You’ll want to continue stirring throughout the process as this could burn quickly if left unattended. Nobody likes burnt cheese. However, I will say the excess fat melting off the chorizo will help prevent the cheese from sticking to the bottom of the skillet, so there’s your silver lining for the day.

Skillet Choriqueso with the melted cheese.

Need another delicious, appetizer style dish? Try out my Loaded Buffalo Chicken Kettle Chips recipe!

Let’s Eat!

Now, let the Skillet Choriqueso bubble and melt together. Serving is easy from here! Once it’s reached a consistency of your liking, add the pico de gallo to the center of the skillet and serve! Best enjoyed with fresh, salty chips… and your friends and family. Cheers everyone!

Skillet Choriqueso final product.

For more delicious recipes, check out my cookbook Food X Fire!

Needing more spice in your life? My spice line can help with that. Check them out here.