Queso with Chorizo

20 minutes Prep Time
15 minutes Cook Time
10 Servings

This Queso with Chorizo is a total crowd-pleaser and perfect for all your summer cookouts! It features boldly spiced Mexican chorizo, onions, peppers, and Tuttorosso Petite Diced Tomatoes, all cooked in a cast iron skillet on a grill with lots of gooey, melty Oaxaca cheese. Serve with warm tortillas!   #wellseasonedstudio    #thefeedfeed

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chorizo, casings removed
  • 1/2 white onion, thinly sliced
  • 1 jalapeno pepper, or serrano pepper, thinly sliced
  • 1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
  • 8 ounces Oaxaca cheese, pulled or shredded
  • 8 ounces shredded Monterey Jack cheese
  • fresh cilantro, for serving
  • Serve with flour tortillas

Instructions

Step one

Preheat a grill and a cast iron skillet over direct medium high heat for 5-10 minutes.  When hot, add olive oil and chorizo sausage.  Cook, breaking up with a spoon as needed, until mostly cooked through, about 4-6 minutes.  

Step two

Add thinly sliced white onion and serrano peppers, then stir and cook for another 1-2 minutes.

Step three

Stir in 1 can of Tuttorosso Petite Diced Tomatoes.  Reserve about 1/2-1 cup of the chorizo mixture for the top of the Queso. 

Step four

Add Oaxaca cheese and Monterey Jack, then carefully move the skillet to indirect heat, close the lid, and allow to melt slowly for 6-8 minutes.  

Step five

Carefully remove the skillet from the grill, then allow to cool slightly. Sprinkle with cilantro, then serve immediately with flour tortillas. 

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