"YUMMY. I am from a border town in Texas, this is really simple. I can't think of any other way they serve cheese in Mexican restaurants. This is also good with avocado, salsa, and fajitas."


25 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
  3. Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.
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  1. 11 Ratings


I changed the recipe quite a bit, but the result was very yummy. I cooked the chorizo in a skillet with onion and some red bell pepper, then when it was cooked through, I stirred in Mexican 4-c...

I love to eat Chori Queso at mexican restaurants because theirs is always perfect. Chorizo for me is hit or miss in the store. I can never seem to find a mild-flavored chorizo in the stores. I u...

I skip the oil if the chorizo I have is higher in fat. With Chorizo Fino you might need a bit of oil. Yes this is greasy but it's cheese & sausage! It's supposed to be. This is just how I ma...

I've enjoyed this at mexican restaurants before, and this is somewhat similar. I skip the corn oil as chorizo is quite greasy on its own. I also pour the chorizo on the bottom and top with the...

It's hard to go wrong with cheese and chorizo. I did use a blend of cheeses, including Colby, Monterrey Jack and Pepper Jack. Had trouble folding the tortillas, so I spread the mixture on one to...

This was okay - nothing extra tasty. It was the first time I ever cooked with chorizo. I found both beef and pork chorizo in my local store, and opted for the pork (I guess that's the more "trad...

I had the oposite problem of everybody else it seems. My chorizo has almost no grease. Even with adding oil to the recipe, I found the consistency to be way too thick. I ended up having to cu...

There must be a different type of chorizo used here because mine gets all runny once it is heated up a 50/50 ratio to cheese is way to much

Apparently our family just does not like chorizo. It definietely needed more cheese to sausage, but there was nothing we could do after mixing in the cheese other than go to the store to get mor...