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A classic Mexican appetizer featuring gooey, melted cheese and spicy chorizo, all served bubbling hot from the skillet. Perfect for dipping with tortilla chips or warm tortillas, this dish is a guaranteed crowd-pleaser and comes together in under 25 minutes.
Preheat your oven's broiler to high. Prepare all your ingredients by shredding the cheeses and finely chopping the onion, jalapeño, and garlic.
Heat a 10-inch oven-safe skillet (cast iron is ideal) over medium-high heat. Add the chorizo and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. If there is excessive grease, carefully drain most of it, leaving about 1 tablespoon in the skillet. Add the chopped onion and jalapeño to the skillet. Sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Reduce the heat to low. Sprinkle both shredded cheeses evenly over the chorizo mixture. Season with salt and pepper. Let the cheese melt gently without stirring, until it becomes gooey and starts to bubble, about 5-6 minutes.
Transfer the skillet to the preheated oven. Broil for 1-2 minutes, watching closely, until the cheese is bubbly and has golden brown spots on top.
Garnish with fresh cilantro and serve immediately in the hot skillet with warm tortillas or tortilla chips for dipping.
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A classic Mexican appetizer featuring gooey, melted cheese and spicy chorizo, all served bubbling hot from the skillet. Perfect for dipping with tortilla chips or warm tortillas, this dish is a guaranteed crowd-pleaser and comes together in under 25 minutes.
This mexican recipe takes 25 minutes to prepare and yields 6 servings. At 428.08 calories per serving with 25.79g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Replace the chorizo with 8 ounces of soyrizo or a mix of sautéed mushrooms and diced poblano peppers.
Omit the jalapeño pepper and use a mild chorizo to keep the heat level down.
The dip itself is naturally gluten-free. Ensure you serve it with corn tortillas or certified gluten-free tortilla chips.
To save time, use a high-quality pre-shredded Mexican cheese blend, but be aware it may not melt as smoothly as block cheese.