Chorizo Queso Dip

Chorizo Queso Dip

Cinco de Mayo, or the fifth of May, is a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. The day, which falls on Friday, May 5 in 2023, is also known as Battle of Puebla Day. While it is a relatively minor holiday in Mexico, in the United States, Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage, particularly in areas with large Mexican-American populations.

And so with that said, we decided to stay home last Friday and make our own Mexican celebratory meal, starting with this Chorizo Queso Dip. Oh my, it was the best. My husband and I almost ate the entire thing in one sitting. We did have just a bit leftover.

I did bake it in a small cast iron skillet which was perfect! And what a great presentation, I think. You can purchase your own by clicking on the skillet image which will take you to Amazon. I cook using cast iron skillets all the time.

Here are some facts about using cast iron pans.

  • Cast iron is tough. There’s a reason why there are old cast iron pans at yard sales and antique shops. It is very difficult to completely ruin them.
  • Once cast iron is hot, it stays hot. So cast iron pans are great for searing meat.
  • Cast iron is great for keeping food warm since it holds heat for a considerable length of time. It is suggested that you check to make sure that the food that you are keeping in your pan or dutch oven doesn’t get below 135 degrees Fahrenheit for more than two hours.
  • Every time you cook in your cast iron pans you are making them better by seasoning them.
  • During the cooking process a small amount of iron is absorbed into the foods.
  • Cast iron skillets and dutch ovens display your food beautifully. This is especially true when they are used for breads or pies.
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Chorizo Queso Dip


  • 1/2 pound of ground chorizo
  • 1 cup of melting Mexican cheese queso, oaxaco, or asadero cheese
  • 1 cup of shredded mozzarella
  • 1/3 cup of green onions chopped
  • 3 cloves of garlic minced or finely chopped
  • Tortilla chips for dipping


  1. Heat oven to broil.
  2. In a medium skillet, cook chorizo and minced garlic over medium heat all the way through for about 4-6 minutes.
  3. Drain and set aside.
  4. In a medium size mixing bowl, mix both cheeses together until you get a nice blend.
  5. Using a small cast iron skillet or broiler safe dish, add cheese.
  6. Place skillet in the oven and broil until melted.
  7. Top cheese with drained chorizo and green onions.
  8. Serve immediately and enjoy with tortilla chips!


Please watch your cheese when broiling, because it will brown quickly. I don’t mind a little crispy, browned cheese on top!

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