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Restaurant Style Chori-queso

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Ever crave that Mexican queso from your local Mexican restaurant?  Well, I think I figured it out.  Its not fancy, as one would expect for only costing a small amount at the restaurant, but wow is it good.


Units Scale
  • 1 lb. white American cheese, cut into small cubes for easy melting
  • 1/2 lb. ground chorizo
  • 11 1/2 cups milk or cream, as needed for consistency
  • 2 tbsp. juice from pickled jalapeños, adjust to taste for a tangy kick
  • Soft tortillas and tortilla chips, for serving


  1. Begin by browning the chorizo in a skillet over medium heat. Break it apart with a spoon as it cooks until it’s fully browned and crispy. Once done, remove the chorizo with a slotted spoon and place it on a paper towel-lined plate to drain any excess grease.
  2. While the chorizo is cooking, prepare your crockpot by setting it to a low heat setting. This will help to melt the cheese gently without burning it.
  3. Add the diced white American cheese to the crockpot. Pour in about 1 cup of milk or cream to start. You can add more later if you prefer a thinner consistency.
  4. Cover the crockpot and allow the cheese to melt slowly, stirring occasionally to prevent any cheese from sticking to the bottom and to ensure a smooth texture.
  5. Once the cheese has mostly melted and you’ve achieved a uniform consistency, stir in the pickled jalapeño juice. This will give your queso that signature tangy and spicy flavor that is often loved in restaurant-style queso.
  6. Finally, add the cooked chorizo to the melted cheese mixture and stir well to combine.
  7. If the queso is thicker than you like, gradually stir in more milk or cream until you reach your desired consistency. Remember, the queso will thicken as it cools, so adjust accordingly.
  8. Serve your queso warm, alongside soft tortillas and a generous bowl of tortilla chips for dipping. You can also garnish with a few slices of pickled jalapeños or a sprinkle of fresh cilantro for added color and flavor.
  • Author: Lucas Krammes
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