Mexican choriqueso dip recipe for eight
Recipe shopping list — copy the items into Valedo.
This hot skillet dip serves eight as an appetizer for taco night or a casual gathering. It is built for scooping with tortillas, not for use as a pasta sauce.
Ingredients
Mexican chorizo
12 oz
Poblano peppers
2
White onion
1
Roma tomatoes
3
Garlic cloves
3
Queso Oaxaca
12 oz
Monterey Jack cheese
4 oz
Olive oil
1 tbsp
Ground cumin
1 tsp
Fresh cilantro
1/2 bunch
Corn tortillas
16
Limes
2
How to make it
- Char, peel, seed, and dice the poblano peppers. 2. Cook chorizo in an oven-safe skillet until browned. 3. Add onion, tomatoes, garlic, poblano, and cumin; cook until softened. 4. Cover with Oaxaca and Monterey Jack cheeses. 5. Broil until melted and bubbly, then garnish with cilantro and serve with warm tortillas and lime.
FAQ
Who is "Mexican choriqueso dip recipe for eight" for?
This hot skillet dip serves eight as an appetizer for taco night or a casual gathering. It is built for scooping with tortillas, not for use as a pasta sauce.
What do I need to buy for "Mexican choriqueso dip recipe for eight"?
This list has 12 items, including Mexican chorizo, Poblano peppers, White onion, and Roma tomatoes. Cross off what you already own, then buy the rest.
Do I need every item on "Mexican choriqueso dip recipe for eight"?
No. Use it as a starting checklist for Mexican choriqueso dip recipe for eight. Cross off what you already have—often that includes Mexican chorizo—and add anything your situation still needs.
Does "Mexican choriqueso dip recipe for eight" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Char, peel, seed, and dice the poblano peppers. 2. Cook chorizo in an oven-safe skillet until browned. 3. Add onion, tomatoes, garlic, poblano, and cumin; cook until softened. 4. Cover with Oaxaca and Monterey Jack cheeses. 5. Broil until melted an…
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