Queso with Chorizo
Prep time 20mins
Cook time 15mins
Serves or Makes: 10

Recipe Card


  • 1 tablespoon olive oil
  • 1 pound chorizo, casings removed
  • 1/2 white onion, thinly sliced
  • 1 serrano or jalapeño pepper, thinly sliced
  • 1 (15 ounce) can Tuttorosso Petite Diced Tomatoes
  • 8 ounces Oaxaca cheese, pulled or shredded
  • 8 ounces Monterrey Jack cheese, shredded
  • Fresh cilantro and flour tortillas, for serving


  • Step 1

    Brown the chorizo. Preheat a grill and a cast iron skillet over direct medium high heat for 5-10 minutes. When hot, add olive oil and chorizo sausage. Cook, breaking up with a spoon as needed, until mostly cooked through, about 4-6 minutes.

  • Step 2

    Stir in onions and peppers. Add thinly sliced white onion and serrano peppers, then stir and cook for another 1-2 minutes.

  • Step 3

    Add the tomatoes. Stir in 1 can of Tuttorosso Petite Diced Tomatoes. Reserve about ½-1 cup of the chorizo mixture for the top of the queso.

  • Step 4

    Add cheese, then finish. Add Oaxaca cheese and Monterey Jack, then carefully move the skillet to indirect heat, close the lid, and allow to melt slowly for 6-8 minutes.

  • Step 5

    Carefully remove the skillet from the grill, then allow to cool slightly. Sprinkle with cilantro, then serve immediately with flour tortillas.