This Mexican Chori Pollo recipe (Chicken with Chorizo and Cheese Sauce) is juicy grilled chicken layered with savory chorizo and smothered in a rich, creamy cheese sauce. It’s a zesty Mexican-inspired dinner you can make in about 30 minutes.
This Chori Pollo recipe has been made, tested, and refined to deliver the best restuarant version of Chori Pollo at home.
Jump to:
- What Is Chori Pollo?
- ⭐ Reader Reviews & Feedback
- Why You’ll Love This Recipe
- Ingredients for this Mexican Chori Pollo Recipe (with substitutions):
- How to Make Chori Pollo
- What Side Dishes Pair Well with Chori Pollo?
- How to Store It
- How to Reheat It
- Can You Freeze It?
- Frequently Asked Questions
- More Mexican Recipes You'll Love:
- Easy Chori Pollo Recipe (Chicken with Chorizo and Cheese Sauce)
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Hola Amigo! Get ready ‘cause I’m coming at you hard and fast with a muy delicioso Mexican chicken recipe today!
It’s something I like to call Chicken with Chorizo and Cheese Sauce or you can call it Mexican Chori Pollo!
What Is Chori Pollo?
The name Chori pollo comes from chorizo (seasoned Mexican sausage) and pollo (chicken). Though it’s Tex-Mex in origin it’s a popular Mexican restaurant dish made. It's made with grilled or sautéed chicken topped with savory chorizo and a creamy, melted cheese sauce. You may also see it listed on menus as chicken with chorizo and queso, chicken chorizo cheese, or chicken chorizo queso.
Chori pollo is typically served with rice, beans, and warm tortillas.
It's an easy recipe full of hearty protein, zesty flavors and creamy queso. It's a mouth-watering reatuarant quality meal you can enjoy at home!
But don’t take my word for it, here’s what some readers have to say about this chori pollo recipe…
⭐ Reader Reviews & Feedback
⭐️ Fred: "Made this tonight for my wife and daughter. It was a hit! Recipe is very easy to follow and it came out perfectly!"
⭐️ Happy Home Cook: “This Chori Pollo was amazing — full of flavor, easy to make, and tasted like it came from a restaurant!"
What Readers Are Saying
Readers consistently mention how bold and restaurant-style this Chori Pollo tastes while still being easy enough to make at home. Many love the creamy cheese sauce, the savory chorizo, and how well everything comes together for a quick but impressive dinner. It’s a recipe readers favorite they make regularly for family meals or casual entertaining.
After you make this skillet Chori pollo recipe try these other easy Mexican Chicken Recipes? You will love our Shredded Mexican Chicken (Instant Pot + Slow Cooker), Crock Pot Chicken Fajitas, and Cheesy Chicken Enchiladas.
Why You’ll Love This Recipe
- Quick & easy dinner: Ready in about 30 minutes — perfect for weeknights or any night.
- Zesty Mexican flavor: Savory bold chorizo with creamy cheese sauce gives an authentic Tex Mex taste.
- Restaurant-style comfort food at home: Juicy grilled chicken with cheesy goodness that tastes better than you're favorite Tex Mex restaurant.
- High-protein, Low-carb & gluten-free: A satisfying dinner that fits common dietary preferences.
Ingredients for this Mexican Chori Pollo Recipe (with substitutions):
- Chicken breast – Boneless, skinless, lean, tender, and quick-cooking, making it ideal for chori pollo. You can also use boneless, skinless chicken thighs for a juicier, more flavorful option.
- Mexican chorizo – Adds bold, smoky, slightly spicy flavor. You can substitute turkey chorizo for a lighter option, or use spicy Italian sausage, Andouille, or soy chorizo if needed.
- White American cheese – Melts smoothly into a creamy queso-style sauce without separating. For a lighter option, use low-fat American cheese, or swap in Monterey Jack or Oaxaca cheese for similar meltability.
- Heavy cream or milk – Creates a rich, pourable cheese sauce. Whole milk works well, or use half-and-half to slightly reduce fat while keeping the sauce creamy.
- Onion and garlic – Sautéed together to build a savory, aromatic base that enhances both the chorizo and chicken. Fresh garlic and onion is best, but garlic powder or onion powder can be used in a pinch.
- Butter or olive oil – Used for cooking the chicken and aromatics. Olive oil is a lighter option and works well for this recipe.
- Fresh cilantro (optional) – Adds a bright, fresh finish that cuts through the creamy sauce and ties everything together.
Here’s how the magic happens…
How to Make Chori Pollo
How to grill the chicken
The uneven shape of boneless, skinless chicken breasts makes them tricky to grill, but by just spending a few minutes pounding the thicker end thinner, you’ll both reduce cooking time and end up with evenly cooked meat.
Working one at a time, lay chicken breasts between wax paper/parchment paper or plastic wrap. Then you get out your meat mallet or use the flat bottom of a cast iron skillet or – you choose your preferred tool. (The meat mallet is the best choice just sayin’.)
Next, you pound the chicken breasts gently but with enough force to thin them out. Your goal is for the entire breast to be the same thickness. About ½ inch thick all over.
Now heat up your grill, and be sure there’s no debris left on it from the last time you grilled. So clean it off and spray it with some grill spray.
Now, season the chicken breasts with salt and pepper and spray them with a nice coating of cooking spray. Grill hem for about 5 minutes per side over medium-high heat.
Use a digital meat thermometer to temp the meat! When the chicken reaches 165F, remove it from the grill and let it rest on a platter.
PRO TIP: Just a shameless plug for my favorite kitchen tool – the digital meat thermometer… it’s literally one of the best tools you can own for the grill (or kitchen). It will be your guide and let you know when those chicken breasts reach the perfect temperature.
Cook the Chorizo...
Go ahead and saute some onions over medium heat in a saute pan for 4 minutes. Add your minced garlic and cook for another minute.
Now add the cooked chorizo meat, stir, and saute for 5-7 minutes. Set it aside and make your cheese sauce…
Make the Queso Blanco (Mexican Cheese Sauce)
This is essentially a white queso dip aka queso blanco that you’re using as a topping.
And for love: if you have any of this glorious queso left over, dip all the tortilla chips in it! Or just use a spoon and eat it like soup. Mmm!
Sorry, I adore cheese. It’s my kryptonite.
TIP: This cheese sauce is a super-simple recipe but you HAVE to cook it low and slow. If not, the cheese will get all funky and separate and you will be mad at me.
So, melt some butter in a saucepan, then stir in 1 cup of milk.
Next, add cut-up cubes of white American cheddar cheese and stir it in. Since it’s on low heat it will take about 10 minutes or so to melt. Be patient and stir it now and then.
You may need to add ¼-1/2 cup more milk as it melts if your sauce gets too thick.
Finally, when the cheese has melted add the seasonings… garlic powder, onion powder, cumin and a pinch of cayenne, and maybe some salt if you think it needs it.
Assemble the Chicken with chorizo
Then boom – you’re ready to assemble your new favorite Mexican chicken recipe!
Place the chicken on the plate, add some of that zesty chorizo, and drizzle on the cheese.
Garnish with cilantro, jalapeño, sour cream, salsa, pico degayo, or guacamole.
Then enjoy this amazing Mexican chicken recipe and come back here and give me an amazing review because it changed your life and you LOVED it.
What Side Dishes Pair Well with Chori Pollo?
- Warm tortillas or Mexican rice – perfect for soaking up the rich chorizo cheese sauce and rounding out the meal.
- Homemade “Refried Beans” – a classic, creamy side that balances the bold flavors of the Chori pollo.
- Jalapeño Cilantro Corn Salad – adds tangy flavor and a fresh, crunch that contrasts the rich cheesy sauce.
- Mexican Street Corn Salad – corn salad with creamy, tangy flavor pairs beautifully with the savory chicken and chorizo.
- Grilled veggies or a fresh salad – brings brightness and balance to the rich, restaurant-style dish.
- Fresh lime wedges, sour cream, guacamole, and salsa – simple toppings that add freshness, creaminess, and extra flavor at the table.
How to Store It
Store leftovers in an airtight container in the fridge for 3–4 days. TIP: You can store the chicken, chorizo, and cheese sauce separately, so textures stay best longer.
How to Reheat It
Reheat gently in the microwave in 60 sec intervals or in the oven at 350°F for 10 minutes. TIP: If reheating separable warm the cheese sauce slowly over low heat, adding a splash of milk to loosen it if it thickens.
Can You Freeze It?
Yes — freeze cooked chicken, chorizo, and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
What Is Chori Pollo?
Chori pollo is a Mexican restaurant dish made with grilled or sautéed chicken topped with seasoned chorizo and melted cheese sauce, often called queso. It’s commonly served with rice, beans, and tortillas.
What is chori pollo made of?
Chori pollo is traditionally made with chicken breast, Mexican chorizo sausage, and White American cheese.
Is Chori pollo spicy?
Chori pollo is usually mildly spicy. The heat mainly comes from the chorizo, but the creamy cheese sauce helps balance it. You can easily adjust the spice level by using mild or spicy chorizo.
Is Chori pollo the same as chicken with chorizo and queso?
Yes. Chori pollo is often listed on menus as chicken with chorizo and cheese sauce, chorizo chicken with queso, or chicken chorizo and queso. The name varies, but the dish is the same.
Can I make Chori pollo at home?
Yes, Chori pollo is easy to make at home with simple ingredients like chicken, chorizo, and melting cheese. This recipe delivers restaurant-style flavor in about 30 minutes.
Can I make Chori Pollo ahead of time?
Yes — prepare the different components separately and warm them and combine before serving.
Can I bake the chicken instead of grilling?
Absolutely — bake at 400 °F for 20–25 minutes until the chicken is cooked through.
What cheese melts best besides white American?
You can use low-fat American cheese for a lighter version. Or substitute Monterey Jack, Oaxaca cheese, or a mix of cheeses melt great and add flavor.
How do I prevent the cheese sauce from separating?
Cook on low heat and stir frequently. Adding milk slowly helps keep the sauce smooth.
Is chicken breast the best cut for Chori pollo?
Yes — boneless, skinless chicken breast cooks quickly, stays tender, and soaks up the cheese sauce well. But boneless, skinless chicken thighs work great if you prefer darker meat.
Can I use a different sausage instead of chorizo?
Yes - you can swap in turkey chorizo for a lighter option or use spicy Italian sausage, Andouille, or soy chorizo if desired.
This Chori Pollo (Chicken with Chorizo and Cheese Sauce) recipe delivers bold Mexican-inspired flavor with simple ingredients and minimal fuss. The juicy grilled chicken, zesty chorizo, and rich cheese sauce come together to create a meal your whole family will love - an you'll be making again and again!
Salud!
More Mexican Recipes You'll Love:
- Grilled Chili Lime Shrimp
- Salsa Verde Low Carb Chicken Casserole
- Mexican Street Corn Salad
- Easy Low Carb Mini Pepper Nachos
- Mexican Shredded Chicken Stuffed Peppers
Easy Chori Pollo Recipe (Chicken with Chorizo and Cheese Sauce)
This Mexican Chori Pollo recipe (Chicken with Chorizo and Cheese Sauce) is juicy grilled chicken layered with savory chorizo and smothered in a rich, creamy cheese sauce. It’s a zesty Mexican-inspired dinner you can make in about 30 minutes.
Ingredients
For The Chicken Breasts:
- 4 chicken breasts
- Wax paper or plastic wrap
- Salt and pepper
- Cilantro and diced jalapenos for garnish if desired
For The Chorizo:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 12 ounces ground chorizo sausage, casings removed and broken in to crumbles
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
For the Cheese Sauce:
- 2 teaspoons salted butter
- 1-1½ cups milk, start with 1 cup and use the rest to thin it out as cheese melts
- ½ (8 ounces) pound white American cheese, cubed (from the deli not prepackaged slices)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon diced fresh or jarred jalapenos (optional)
Instructions
For the Chicken:
- Layer 4 chicken breasts one at a time… between 2 sheets of wax paper/parchment paper or plastic wrap. Using the flat side of a meat mallet, a cast iron skillet, or a rolling pin, pound until ½ to ¾ inch thick. Set the flattened chicken breast aside and repeat with the remaining breasts.
- Scrape any debris from your grill grates and oil the grates well. Heat grill to about 400 degrees (don’t let the heat get above 400).
- Season the chicken breasts with salt and pepper and spray a nice coating of grill spray on both sides of each piece.
- Place the chicken on the grill, with the grill's grates running at an angle against the width of the breast. For the best grill marks, don't move the chicken once it has been set down and avoid pressing, prodding, or poking for 4-5 minutes. Flip the chicken (when the breasts lift up easily for flipping). Cook the second side until grill marks appear, about 5-6 minutes more. Temp the chicken and make sure it reaches 165 degrees before removing it from the gill.
- Transfer the chicken to a clean platter and let rest 5 minutes.
For the Chorizo:
- Add the olive oil to a saute pan over medium high heat. Stir in the onions and saute for 4 minutes. Add the garlic and cook for 1 more minute.
- Stir in the chorizo, smoked paprika and cumin and cook 5-7 minutes. Remove from the heat and set aside.
For the Cheese Sauce:
- Melt butter in a medium saucepan over low heat, add the milk and then the cubed cheese.
- Cook until cheese has melted, stirring frequently. If the mixture is getting too thick stir in more milk as needed.
- Stir in the cumin, garlic powder, onion powder, and cayenne pepper and jalapenos if desired.
- Add more milk if dip is too thick and stir and heat through.
- Now assemble… Place your chicken breast on the plate, layer on some chorizo and drizzle with the cheese sauce. Garnish with chopped cilantro and dice jalapenos if desired and enjoy!
Nutrition Information
Yield
6Serving Size
4-6 ounces chicken/chorizo with sauceAmount Per Serving Calories 465Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 118mgSodium 869mgCarbohydrates 11gFiber 1gSugar 1gProtein 40g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Fred
Made this tonight for my wife and daughter. It was a hit! Recipe is very easy to follow and it came out perfectly!
Holly Sander
Hey Fred, it makes me smile when I hear a recipe was a hit with the whole family, especially the kids! Thank you for sharing this comment with me and everyone who tries the chicken chorizo!
Danny
I found this article very helpful, you are sharing amazing content, thanks for sharing.
Holly Sander
Hi Danny thank you for your kind words! Thank you for commenting your appreciation for my recipe!