Description
A rich, melty cheese dip loaded with spicy chorizo and topped with warm, bubbling goodness. Perfect for dipping tortilla chips or scooping into warm tortillas!
Ingredients
Units
Scale
- 8 oz (225g) Mexican chorizo, casing removed
- 2 cups (8 oz) shredded Oaxaca cheese (or substitute mozzarella)
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1 small onion, finely diced
- 1 small jalapeño, finely diced (optional, for extra heat)
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
- Tortilla chips or warm flour tortillas, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and cook the chorizo, breaking it apart, until browned and crispy (about 5-7 minutes).
- Add the diced onion and jalapeño. Cook until softened, about 3 minutes. Stir in the minced garlic and smoked paprika. Cook for another 30 seconds, then remove from heat.
- In an oven-safe dish or cast-iron skillet, spread half of the shredded cheeses, then layer the cooked chorizo mixture over the cheese. Top with the remaining cheese.
- Bake for 10-15 minutes or until the cheese is fully melted and bubbly.
- Garnish with chopped cilantro and serve immediately with tortilla chips or warm tortillas.
Notes
- Use Mexican chorizo (raw, crumbly) rather than Spanish chorizo (cured, firm).
- Substitute Oaxaca cheese with mozzarella if unavailable.
- Serve with warm tortillas to make mini tacos!