Choriqueso Fundido Recipe - Easy Appetizer or Snack

Thanks to Heatstroke's BBQ for the recipe inspiration on this one.

If you’ve never made Choriqueso at home, you’re about to wonder why you waited so long. This is one of those ridiculously simple recipes that feels like it came straight off the menu at your favorite Mexican restaurant. It’s cheesy, meaty, bubbling hot, and absolutely perfect with a cold drink in your hand.

This Choriqueso recipe comes together fast and disappears even faster.

Why You’ll Love It

Choriqueso is bold, rich, and packed with flavor from the very first bite. The chorizo brings that smoky, slightly spicy kick, and the Oaxaca and mozzarella melt together into the perfect stretchy cheese pull.

It’s ready in about 25 minutes total. You can make it in a cast iron skillet and serve it straight from the pan for that sizzling, crowd-pleasing moment.

It works in the oven or on the smoker. And yes, it’s just as good scooped up with tortilla chips as it is tucked into warm flour tortillas.

Ingredients And Tools

Here’s everything I use to make this Choriqueso:

• 1 LB CHORIZO, ground or links with casing removed
• ½ WHITE ONION, finely diced
• 2 tablespoon BUTTER
• 8 - 10 OZ OAXACA CHEESE, cubed
• 8 OZ MOZZARELLA CHEESE, shredded

Tools:

• Cast iron skillet or oven-safe pan
• Spatula or wooden spoon
• Paper towels
• Oven or smoker set to 350°F

How To Make It

Prep

Start by preheating your oven or smoker to 350°F.

Dice your onion finely so it melts into the chorizo instead of staying chunky. Cube the Oaxaca cheese and shred your mozzarella if it’s not already shredded.

Cook

Place your skillet over low-to-medium heat and melt the butter. Add the diced onion and cook until translucent, stirring so nothing browns too hard.

Add the chorizo directly into the skillet with the onions. Cook over medium-high heat for about 8 to 10 minutes, breaking it up and stirring throughout until fully cooked.

Reserve about ¼ of the cooked chorizo and set it aside. That’s going on top later.

With the remaining chorizo still in the skillet, add the cubed Oaxaca cheese evenly across the pan. Top everything with the shredded mozzarella.

Place the entire skillet into your preheated oven or smoker at 350°F. Cook for 10 to 15 minutes until the cheese is fully melted, bubbly, and just starting to brown around the edges.

Serve

If grease pools on top, just blot it lightly with a paper towel. Don’t overdo it — a little flavor never hurt anyone.

Top with the reserved chorizo and serve immediately. Tortilla chips, warm tortillas, or even toasted baguette slices all work great.

Serving Tips And Variations

Want to take your Choriqueso up a notch? Add a diced jalapeño in with the onions for extra heat.

You can also stir in a spoonful of cream cheese for an even creamier texture. Or finish it with chopped cilantro and a squeeze of fresh lime to brighten everything up.

If you’re running it on the smoker, use a mild wood like pecan or oak. You’re not trying to overpower the chorizo — just add a subtle layer of smoke.

Pro Tips

Use good quality Mexican chorizo. The flavor difference is noticeable.

Oaxaca cheese is traditional for Choriqueso because it melts beautifully, but if you can’t find it, Monterey Jack is a solid backup.

Serve it hot and fresh. Choriqueso is at its absolute best when it’s still bubbling.

Wrapping Up

This Choriqueso recipe is one of those go-to appetizers I keep in my back pocket. It’s simple, fast, and always a hit whether it’s game day, a backyard cookout, or just a random Tuesday night.

Make it once and you’ll understand why Choriqueso never lasts long on the table.