This cheesy, melty, spicy goodness is perfect for game day, movie night, or a Cinco de Mayo celebration.


  • For chorizo:

  • 1/2 lb. ground pork
  • 2 Tbsp. Chimayo Chorizo Sausage Spice
  • 1 Tbsp. red wine vinegar
  • 1 1/2 tsp. water
  • For queso:

  • 1 Tbsp. vegetable oil
  • 1/2 onion, diced
  • 1 (4 oz.) can mild roasted diced green chiles
  • 1 lb. shredded Monterey Jack cheese (or other good melting cheese)
  • 1 to 2 tsp. Smoked Sweet Spanish Paprika
  • Optional garnish: chopped cilantro, chives, or scallions
  • Tortilla chips for serving


Other add-ins to try include black beans, roasted red peppers, and diced jalapeños. If you're adding more filling, you might want to bump up the cheese by another 1/4 to 1/2 lb. You want it to be really cheesy!


For chorizo: Mix pork, sausage spice, vinegar, and water together then refrigerate for 3 to 4 hours.

For queso: Preheat oven to 400 degrees. Heat oil in a large skillet over medium-high heat. Add chorizo mixture and saute until cooked through and browned. Stir in onion and green chiles and cook 2 to 3 more min. Line the bottom of a small oven safe skillet or baking dish with a third of the chorizo-veggie mixture then add a third of the cheese and a dusting of paprika. Do this two more times to create three layers. Bake for 10 to 15 min., or until the cheese is completely melted, bubbling, and starting to brown. Remove from oven, garnish with desired toppings, and serve immediately with tortilla chips.


4 to 6 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Chimayo Chorizo Sausage Spice 1 oz bag $2.30
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50
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