Name: Skillet Queso with Chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 8 ounces chorizo; 1/2 white onion, diced; 1 large poblano pepper, seeded and diced; 10 ounces Oaxaca cheese, shredded; 6 ounces queso quesadilla, shredded; 1 roma tomato, diced; 1/4 cup chopped fresh cilantro; Tortilla chips or small corn tortillas (for serving)

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SKILLET QUESO WITH CHORIZO – Melty, bubbly cheese dip loaded with chorizo, poblano peppers, and fresh toppings—perfect for scooping with chips or warm tortillas.

If you need a crowd-pleasing appetizer that disappears fast, this chorizo cheese dip is it. Savory chorizo, sautéed poblanos, and a blend of melty Oaxaca and queso quesadilla come together in one skillet for maximum flavor with minimal effort. Finished under the broiler and topped with fresh tomato and cilantro, it’s warm, cheesy, and made for sharing—whether it’s game day, taco night, or just because.

Ingredients

Chorizo
White onion
Poblano pepper
Oaxaca cheese
Queso quesadilla
Tomato
Fresh cilantro
Tortilla chips or small corn tortillas (for serving)

Supplies you’ll need

Essential

10-inch cast-iron skillet
Cutting board
Sharp knife
Wooden spoon or heat-safe spatula
Measuring cup (¼ cup)
Colander or spoon for draining grease

Optional but handy

Cheese grater (if shredding cheese fresh)
Slotted spoon (for easier grease removal)
Silicone spatula (gentle on melted cheese)
Broiler-safe trivet or heat pad for serving

Ways to serve Skillet Queso with Chorizo

Warm corn tortillas or thick tortilla chips: Serve this chorizo cheese dip with warm corn tortillas or thick tortilla chips so they can really scoop up all that melty goodness. Lightly char the tortillas for extra flavor and texture.

Sides: Balance the richness with fresh, bright sides like a simple chopped salad, citrusy slaw, or sliced jicama tossed with lime and salt. The crunch and acidity keep everything feeling fresh.

Garnishes: Think cool and creamy or fresh and herby—a dollop of sour cream, sliced avocado, pickled red onions, extra cilantro, or a squeeze of lime right before serving all work beautifully.

Protein: To turn it into a full spread, add protein-forward sides like grilled chicken, carne asada, or sautéed shrimp so guests can build tacos or loaded nachos using the dip as the star.

Tips and Tricks

Use fresh-shredded cheese if you can: Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts. Shredding Oaxaca and queso quesadilla yourself gives you the creamiest, stretchiest dip.

Watch the broiler closely: Broilers vary, and this dip can go from bubbly to too browned quickly. Stay nearby and pull it as soon as the top starts to lightly blister.

Make it your own: Swap in pepper jack for extra heat, add roasted corn for sweetness, or stir in a spoonful of crema if you like a slightly looser dip.

Leftovers reheat well: Warm gently on the stovetop or in the microwave at low power, stirring often to keep the texture smooth.

This chorizo cheese dip is one of those recipes that always gets people hovering around the skillet, going back for “just one more bite.” If you give it a try, I’d love to hear how you served it or any fun twists you added—leave a comment below or share it with someone who loves a good, cheesy appetizer.

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