Hot Oaxacan and Jack cheese dip with chorizo and cactus (Queso flameado con chorizo y nopales) from Nopalito: A Mexican Kitchen (page 70) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on May 15, 2018

    I liked the flavors of this but as others have noted, it hardens up very quickly so it's hard to serve. I used soy chorizo from Trader Joe's and it worked well.

  • patioweather on May 07, 2018

    Everyone loved this and it was quite easy. The cheese hardens pretty quickly, how, so serve it immediately.

  • southerncooker on May 06, 2018

    Mexican chorizo I got was super spicy. The dip had a great flavor. I had to get jarred cactus though since none of the stores here had fresh ones. I did make sure to get ones with no other add ins and no vinegar.

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