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Chorizo Mushroom Queso Dip Recipe

Chorizo Mushroom Queso Dip

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Average Rating:

Total Reviews: 23

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  • on April 06, 2013

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    Ok heres my take on this dip.My family loved it I did use a good mexican chorizo but it still needs to be drained its a greasy sauasge
    I would not call this a queso at all. Here in South Texas we would say this is more like a flameado melted cheese and toppings I served with flour tortillas [warmed] we just put mixture in tortilla and rolled up and ate it.I have to say it was amazing this is a keeper for us. This is not a queso kinda of dip but still delish !

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  • on September 10, 2012

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    Really good. It is hard to find any kind of chorizo here so I used hot Italian sausage and added a bit of vinegar and Chili seasoning to meat.

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  • on August 12, 2011

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    This was inedible. Definitely not queso and the flavors do not go well together. YUCK!

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  • on April 22, 2011

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    Tasty? Yes! Used Mexican Chorizo and shredded Monterey Jack cheese. Just be certain to DRAIN your chorizo and mushrooms before adding cheese. Mine was a little greasy but... still great flavor.

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  • on January 16, 2011

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    Great recipe! We used half pepper-jack and half velveeta and this created a smooth, cheesy dip. I definitely recommend cutting the mushrooms up very fine and making sure the sausage is separated a lot during browning to keep the dip smoother. Very good!

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  • on January 11, 2011

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    I haven't tried this yet but will next week.
    A note about chorizo....all chorizo's are not equal. You will have to find a good quality chorizo. I buy mine at a market that sells high quality and organic meats and it is not greasy whatsoever BUT I have bought it at another local market and it was very greasy and in my opinion not edible. The key is finding the right chorizo.

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  • on January 04, 2011

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    Please learn how to clean fresh mushrooms and also learn a faster way to cut the corn off the cob.

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  • on July 08, 2010

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    OK--I have read all the previous reviews. I just made this & it is delightful! Here's what I did- Just as others have stated, the beef chorizo I used was very greasy so I should have drained it before baking. I used Cacique melting cheese & it perfectly melted on top but I don't think I used quite enough. I cubed it up but think shredding it might be better for more even coverage. I also baked this in a pie dish....it is shallow enough for dippers to experience all flavors in one dip. So, basically, nxt time I make this I will drain the chorizo mixture & shred the cheese but this dip is still excellent! Very good flavor! We could not stay out of it!

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  • on July 01, 2010

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    Saw this recipe yesterday on 30 minute meals, I've never cooked Chorizo or made Queso, but thought it sounded and looked sooo delicious! Made this tonight along with homemade tortilla chips. I used 6 Chorizo links and 3 cups of Monty & Colby- shredded. It didn't fail miserably, it's definitely edible and looks really good, but it's definitely not queso. My son said it's delicious though, so that's all that really mattered to me.

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  • on June 30, 2010

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    I missed this episode and want to make it but I'm curious about the chorizo. I used it for the first time today on another recipe and was a bit grossed out by its consistancy - more soupy and greasy than any sausage I have ever delt with. Rachael mentioned dicing or crumbling the chroizo - the one I used today could neither be diced or crumbled. It just squirted out when I opened the package. Any suggestions or pointers would be appreciated. I can't seem to play the episode on my computer after it has aired.

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