Servings: 1 Prep: 10 mins Cook: 10 mins Total: 20 mins
A while back, I created some miniature parmesan cheese cups to use for little appetizers. Around the same time, I came up with an amazing hazelnut cracker. All this got the ball rolling on other things to do with cheese and bowls and chips and dips. I used this trend to look into the topic a little further and stumbled upon a video about a mythological creature known as the “ChupaQueso” … or “Suck the Cheese” in Spanish. Now, the video is long and boring, but it DOES showcase the cooking method (Part 1 | Part 2).
The really strange part of this particular dish is that … it’s really not a real recipe! It’s not indigenous to Mexico and it’s not rooted in some lost culinary lore. It was actually invented by a guy named “Howard Tayler” with a web comic known as “Shlock Mercenary“. It started as a bit of a gag word, designed to embody all things greasy and cheesey, but with a decidedly south of the border slant to it. It slowly evolved into this cheese crisp thing, as Mr. Tayler began to veer into the land of the low-carb, himself!
The ChupaQueso became a real thing. Fried cheese … stuffed with cheese!
If something isn’t totally my invention, I like to tinker, tweak and dabble, while still generally preserving the original integrity of the idea. In this case … I wanted to take what is already a ludicrous concept and elevate it to the redonkulous!
I’ve stepped it up a notch and have thrown Chorizo into the mix … dubbing the new invention the “ChupaChorueso” (pronounced “Choopa ChorAYso”).
I couldn’t stop giggling like a buffoon, as I made this silly thing. Cheese and chorizo stuffed cheese. It’s about as indulgent a thing as I can imagine.
It was also PHENOMONALLY DELICIOUS!
ChupaChorueso: Cheese Stuffed Cheese with Mexican SausagePrint Rate
- 4 oz cheddar cheese grated
- 2 oz hot pepper monterey jack cheese grated
- 2 oz queso fresco crumbled
- 4 oz bulk chorizo crumbled and cooked
- Heat a large non-stick sauté pan over medium heat.
- Evenly sprinkle your grated cheese around the base of the pan.
- Depending on the size of your pan, you may need to occasionally adjust the pan over the burner, to ensure that it cooks evenly (this means moving the pan around the burner ... one side may cook quickly, so move the side that ISN'T cooking quickly over the center of the burner to catch it up, etc.)
- Continue to cook over low-medium heat. The cheese will melt and melt together. It will eventually begin to fry and darken.
- Once the cheese has a firm "crispy" look to it, but before it burns, sprinkle your queso fresco, pepper jack and cooked chorizo down the center, as if it were a racing stripe.
- With a heat resistant plastic spatula or wooden spatula, pry the edge of the cheese disc up, then loosen the entire thing from underneath.
- Fold the two flaps over the filling in the center and turn the heat down to very low. Cook for about 2 minutes.
- Flip the ChupaChorueso and cook for a further 2 or 3 minutes on the other side, or until the cheese filling has melted. Serve!
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* Learn More: More about this recipe and nutrition …