There is a dish at our local Mexican joint that I LOVE. Choriqueso. I don’t often order it, because it’s more than I really need to eat before a giant burrito. But it is sooooooooo good. The chorizo just sort of melts into the cheese. Mmmmmmmmmmmmmm.
What could be better than turning that wonderful substance into a fried mouthful? NOTHING! I was so excited when I found this recipe. I had 3/4 of a wheel of Queso Fresco leftover from the pork tacos, and a tube of chorizo in my freezer that I’ve been dying to use for something.
These were good. Maybe not the melty, oozy goodness I was hoping for, but they were delicious. I’ll use a different cheese next time, as Fresco doesn’t melt very well. And I had my oil way too hot, so, as you can see in the pictures, they browned way too fast and dark. That may have been party of the melting problem too. But, this was the first time I had ever deep-fried anything, so I’m glad I did try.
Adapted from Cacique Ad in Cooking Light
10 oz package Queso Fresco
5 oz ground chorizo
2 egg yolks, lightly beaten
2 cups Panko
Brown chorizo. Drain and let cool.
With a fork, crumble cheese into a mixing bowl. Add egg yolks and mix. Add cooled chorizo (best way to do this is with your hands).
Heat oil in a dutch oven over medium high heat until it reaches 350 degrees.
Make 2 Tbsp balls of mixture, flatten slightly, and roll in panko.
Fry until golden brown. Drain on paper towels, season immediately.