Chorizo, Mushroom, and Onion Queso Recipe

Joshua Bousel

Recipe Facts



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

Rate & Comment


  • 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


  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.

This Recipe Appears In