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Quesorizo (Chorizo Queso)
This chorizo queso dip is made with a blend of Monterey Jack, mozzarella, cotija and Parmesan with chorizo, poblanos and msuhrooms,
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This quesorizo is a cheesy, savory dip that’s perfect for game day, parties, or anytime you want a crowd-pleasing appetizer. Made with a blend of Monterey Jack, mozzarella, Cotija, and Parmesan cheeses, plus chorizo, poblano peppers, and mushrooms, it’s packed with flavor and texture. For more cheesy favorites that everyone is sure to love, try these loaded three-cheese chicken nachos or my jumbo BBQ meatballs in queso for your next celebration.
Why You’ll Love This Recipe
- Flavor-packed – Combines four cheeses with spicy chorizo and savory mushrooms.
- Crowd-pleasing – Perfect for parties, snacks, or casual gatherings.
- Easy to make – Sauté, melt, and mix for a restaurant-quality dip at home.
Key Ingredients in This Recipe
- Mushrooms – I typically use crimini also known as baby Bella mushrooms when I cook. They have a meatier, earthier mushroom flavor compared to white mushrooms. I recommend buying whole mushrooms and slicing them yourself so they are more evenly cut than pre-cut mushrooms. Use a damp paper towel to wipe away dirt before slicing the mushrooms.
- Chorizo – This recipe uses Mexican chorizo, fresh pork sausage made from pork and spices. It’s made from a combination of fatty pork and sometimes additional parts of the animal as well (especially in many common commercial brands). Removing any excess oil from the chorizo will help to give the dip a creamier consistency.
- Cheese – For this flavorful queso, four kinds of cheese are blended into a bechamel sauce made with a roux base and whole milk. This makes for a creamy cheese-filled dip. I use a combination of Monterey Jack, mozzarella cheese, Cotija cheese and Parmesan.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Remove excess oil from the cooked chorizo to keep the dip creamy, and serve immediately for the best texture.
Swaps and Substitutions
- Chorizo: Use cooked Italian sausage or turkey chorizo if preferred.
- Cheese: Swap any of the cheeses for your favorites; pepper jack adds heat.
- Milk: Use 2% instead of whole milk for a lighter dip.
- Mushrooms: Any meaty mushroom like cremini or portobello works well.
How to Make Quesorizo (Step-by-Step)
Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion, poblano peppers and garlic and sauté until the onion is tender and opaque about 4 minutes. Add the mushrooms and sauté until browned, about 5 minutes. Add the wine and simmer, reducing until just about evaporated. Remove the mushroom mixture to a bowl and set aside.
Return the pan to heat, add the chorizo and cook until browned, stirring occasionally with a wooden spatula to break up any large pieces. Remove the chorizo to a bowl and set aside. Use a paper towel to blot any excess oil.
Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about 1 to 2 minutes.
Add the milk, whisking to incorporate. Bring to a simmer so that the mixture thickens. Slowly add the cheeses, whisking to combine until all the cheese has completely melted. Stir in the cayenne followed by the mushroom mixture and half of the chorizo.
Add the queso to a medium serving bowl and top with the remaining chorizo and cilantro.
How to Serve Quesorizo
- Chips: Serve with fresh tortilla chips or pita chips.
- Garnish: Sprinkle with chopped cilantro or extra Cotija cheese.
- Optional twist: Add a few sliced jalapeños for extra heat.
How to Store Quesorizo
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a saucepan over low heat, stirring frequently.
- Do not freeze: Cheese texture may change if frozen.
Frequently Asked Questions
Can I make quesorizo (chorizo queso) vegetarian?
Yes! Replace chorizo with plant-based sausage or extra mushrooms for a vegetarian version.
Can I make quesorizo (chorizo queso) ahead of time?
Yes, prep the cheese sauce and cooked vegetables/chorizo separately, then assemble and warm before serving.
What chips are best for quesorizo (chorizo queso)?
Fresh, thick tortilla chips or sturdy pita chips hold up best for dipping.
Can I make quesorizo (chorizo queso) spicier?
Add extra cayenne, chopped jalapeños, or a dash of hot sauce to taste.
Other Recipes to Try
If this quesorizo recipe hit the spot for your crew, check out some of these party-ready apps you’ll be sure to get compliments on:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Quesorizo (Chorizo Queso)
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Ingredients:
- 2 tablespoons extra virgin olive oil
- ½ cup diced yellow onion
- ½ medium poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 1 cup sliced crimini mushrooms
- ½ cup dry white wine
- 6 ounces Mexican pork chorizo, casing removed
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
- ¼ cup crumbled Cotija cheese
- ¼ cup freshly grated Parmesan
- ¼ teaspoon cayenne
- 2 tablespoons chopped cilantro, for garnish
- Tortilla chips, for serving
Instructions:
- Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the onion, poblano peppers and garlic and sauté until the onion is tender and opaque about 4 minutes.
- Add the mushrooms and sauté until browned, about 5 minutes. Add the wine and simmer, reducing until just about evaporated. Remove the mushroom mixture to a bowl and set aside.
- Return the pan to heat, add the chorizo and cook until browned, stirring occasionally with a wooden spatula to break up any large pieces. Remove the chorizo to a bowl and set aside. Use a paper towel to blot any excess oil.
- Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour, whisking to combine. Let the roux cook until a pale golden brown, about 1 to 2 minutes.
- Add the milk, whisking to incorporate. Bring to a simmer so that the mixture thickens.
- Slowly add the cheeses, whisking to combine until all the cheese has completely melted. Stir in the cayenne followed by the mushroom mixture and half of the chorizo.
- Add the queso to a medium serving bowl and top with the remaining chorizo and cilantro.
Notes:
Remove excess oil from the cooked chorizo to keep the dip creamy, and serve immediately for the best texture.
Nutrition:
Calories: 192kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 273mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 0.4mg
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This is such a good comfort food option that is SUPER easy to make. I like it spicy so I added hot peppers I had and OMG it’s the BEST for football season.
Hot peppers are the perfect addition! I’d also recommend my Italian queso for a similar cheesy dip with a different spin!