Chorizo, Mushroom, and Onion Queso Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Mar. 21, 2019
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Joshua Bousel

Recipe Facts

3.3

(6)

Active: 20 mins
Total: 20 mins
Serves: 8 to 10 servings

Rate & Comment

Ingredients

  • 12 ounces Oaxacan cheese, grated
  • 4 ounces monterey jack cheese, grated
  • 1 tablespoon cornstarch
  • 1/3 pound fresh Mexican chorizo, removed from casings if stuffed
  • 1/2 cup finely chopped yellow onion
  • 3 ounces shiitake or cremini mushrooms, scrubbed clean and roughly chopped
  • 1 teaspoon freshly minced garlic (about 1 medium clove)
  • 10 ounces evaporated milk
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon zest from 1 lime
  • Kosher salt

Directions

  1. Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.

  2. Place chorizo in a medium saucepan over medium-high heat. Cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Add in onion and mushrooms and cook, stirring occasionally, until onions have softened and mushrooms have reduces in size, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

  3. Stir in evaporated milk, scraping bottom of pan to release any fond, and bring to a boil. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in cilantro and lime zest. Season with salt to taste. Transfer to a bowl and serve immediately.

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