Chorizo Queso Dip

Use this versatile chorizo and cheese dip as a party appetizer, taco filling or at the center of a delicious breakfast omelet.


  • 5 ounces pork chorizo
  • 1⁄2 cup fresh poblano pepper, seeded and sliced into ½ inch strips
  • 1 tablespoon fresh cilantro, chopped
  • 8 ounces Mexican blend cheese, shredded
  • 1⁄2 cup white onion, sliced into ½ inch strips
  • 1⁄4 cup tomato, finely chopped
  • Tortilla chips, for serving


  • Preheat oven to 350°F.
  • In a skillet, cook the chorizo until almost done, drain well.
  • Add the poblano and onion and cook until tender.
  • Completely remove pan from heat.
  • In a medium casserole or glass dish, stir the cheese with chorizo, peppers and onions.
  • Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top.
  • Sprinkle with tomato and cilantro.
  • Serve with tortillas.