Choriqueso is a Mexican chorizo cheese dip that’s an incredibly delicious and easy-to-make appetizer. This cheesy treat is perfect for fiestas, game days, or just a casual dinner party with friends. We’re going to make it vegan!
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Choriqueso or Chorizo Cheese Dip
Choriqueso means chorizo and cheese, it’s a morphed word taking the first few letters of both words.
This chorizo cheese dip is popular throughout Mexico and it’s such a treat that it’s really no surprise why. Another name for it is queso fundido, which just means melted cheese.
Traditionally it is made with two simple ingredients: chorizo sausage and cheese. Though there are variations and one is always free to play around with the flavors.
This cheesy dip is a perfect balance of flavors. The chorizo gives it that savory, smoky flavor that is then balanced out by the creaminess of the cheese. Then dip in the tortilla chips or warm tortillas and it’s an incredible treat!
This easy chorizo cheese dip has always been one of my favorite hot appetizer recipes, so I’m thrilled to be sharing it with you, and know it will become one of your new favorite dips.
Is Mexican Chorizo Cheese Dip Vegan
No. Traditionally choriqueso is a carnivore appetizer.
Mexican chorizo is made with ground pork meat that’s mixed with spices, herbs, and red chiles. This is a loose, crumbly pork sausage as opposed to the firm Spanish chorizo sausage, that’s also red in color, but quite different in flavor.
The cheese used traditionally is dairy-based. People will choose different kinds of cheeses like Oaxaca cheese, Manchego, Chihuahua, Asadero cheese (aka queso quesadilla) or any cheese that melts well.
But don’t worry amigos because it’s so incredibly easy to make this a vegan chorizo cheese dip recipe – plus you’re going to love it, promise!
How to Make Vegetarian Chorizo Cheese Dip
Use your favorite vegan chorizo sausage and for the cheese if you don’t have access to the Mexican cheeses I mentioned previously, you can try American cheese, cheddar, pepper jack, or Monterey Jack cheese.
Ingredients Used In Chorizo Cheese Dip
As I previously mentioned, the traditional ingredients in this cheesy chorizo dip are just the two. I like to put a small spin on it and add a couple more ingredients. Below the list you’ll find other suggestions you could play around with.
- Chorizo: Use your favorite brand of vegan chorizo.
- Queso: Use your favorite melting vegan cheese. I used a brand called Planet Vegan Plant Based Cheddar cheese.
- White Onion & Garlic: To give a bit more flavor to the chorizo queso dip.
- Olive Oil: You can swap it for vegetable oil instead.
You’re also going to need either some chopped fresh cilantro or green onions, tortilla chips and/or warm corn tortillas for serving the dish. You can use either corn or flour tortillas.
If you want to experiment with this delicious dip you can add any of the following ingredients.
- Chili Peppers: You can use poblano pepper (either roasted or raw) for a delicious mild flavor. Now if you want to add spicy flavors use either chopped serrano or jalapeño peppers or roasted green chilies. If you don’t have any you can sprinkle in some red pepper flakes.
- Cheese Mix: You can always try doing a mix of different kinds of cheese for a unique flavor.
How to Make This Irresistible Dip
I highly suggest you use a cast iron skillet for this queso recipe. The reason is so that you can turn on the stove to high to medium high heat and be able to help the cheese melt faster. Another good reason is so that the skillet can also be used as the serving dish.
If you don’t have a iron skillet then you can use a good nonstick skillet.
Step 1: Heat the oil over medium-high heat and once hot sauté the onion and garlic until soft and translucent.
Step 2: Add the chorizo sausage to the skillet and use a wooden spoon to break it up into smaller pieces. Cook until it’s slightly crispy, or about 5-7 minutes. If you’d like to remove the excess oil use a slotted spoon to drain off the chorizo on paper towel. Drain off excess grease from the pan then place chorizo back in.
Step 3: Cover the chorizo with the grated cheese. Create an even layer all around the pan. Turn the heat down to medium heat and wait for the cheese to melt. I place a pan lid over the skillet to help it melt faster. You could also place under the broiler for a few minutes.
Step 4: Serve topped with chopped cilantro or green onions or pickled jalapeños for added spiciness.
How to Serve
You can serve chorizo cheese dip with tortilla chips or with some warm corn or flour tortillas. You could do a mixture of both or even use crunchy bread as another option.
This makes the most delicious cheesy appetizer or you can serve it as a snack.
How to Store Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
I wouldn’t recommend freezing this dish.
Easy Vegan Choriqueso Recipe
Ok amigos you’ll find the full printable recipe below in the recipe card. Feel free to bookmark it for later or print it out for your keeping.
I really hope you make this appetizer because it’s got ton of flavor and makes such a delicious treat.
No matter how you make it, chorizo cheese dip is sure to be a hit with your family and guests. It is the perfect dip for tortilla chips, or would even be delicious over French fries.
So next time you are looking for a delicious and easy appetizer, give this recipe a try!
More vegan Mexican chorizo and cheese recipes.
Easy Mexican Chorizo Cheese Dip Recipe
- 7 oz chorizo just under 1 cup
- 2 1/4 cup vegan cheese grated and any that melts well
- 1/4 cup white onion finely diced
- 2 whole garlic cloves finely minced
- 2 Tablespoons olive oil or vegetable oil
- Heat the oil over medium-high heat and once hot sauté the onion and garlic until soft and translucent.
- Add the chorizo sausage to the skillet and use a wooden spoon to break it up into smaller pieces. Cook until it’s slightly crispy, or about 5-7 minutes. If you’d like to remove the excess oil use a slotted spoon to drain off the chorizo on paper towel. Drain off excess grease from the pan then place chorizo back in.
- Cover the chorizo with the grated cheese. Create an even layer all around the pan. Turn the heat down to medium heat and wait for the cheese to melt. I place a pan lid over the skillet to help it melt faster. You could also place under the broiler for a few minutes.
- Serve topped with chopped cilantro or green onions or pickled jalapeños for added spiciness.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…