Name: Chori Pollo Recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 teaspoon oregano (preferably Mexican — it has a brighter, more citrus-y herbal flavor than standard oregano.); ½ teaspoon garlic powder — gives depth without having to mince fresh garlic.; ½ teaspoon ground cumin — adds earthiness and a warm undertone to balance the cheese.; ½ teaspoon onion powder — supports the garlic and cumin without overpowering.; ¼ teaspoon chipotle or chili powder — chipotle gives a smoky heat; chili powder works if you want less smokiness.; 1 pound chicken tenderloins — cooks quickly (stays juicy; if you use chicken breast or thighs, plan for slightly longer cooking.); 1/3 cup milk — helps melt the cheese smoothly and makes sauce creamy. Whole milk gives a richer texture.; 4 ounces white American cheese — melts beautifully; gives that restaurant-style cheese dip finish.; 9 ounces Mexican chorizo; 1 teaspoon lime juice — deglazes the pan and brightens the overall flavor.; Warmed tortillas for serving (optional — classic way to enjoy it, especially if you want to make tacos or wraps.)

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Chori Pollo Recipe | Cheesy Mexican Chicken & Chorizo

I just made chori pollo last night and felt so excited to share it—combining spicy chorizo, juicy chicken, and creamy cheese sauce is a total winner. When I bit into it, the flavors hit me: smoky, cheesy, a little kick, and comforting all at once.

It’s the kind of dish that feels indulgent but doesn’t take forever. I cooked, tasted, and immediately knew I’d be making this again soon, just like when I tried this best bruschetta recipe for a quick appetizer.

Ingredients Section

Here are the ingredients I used, with tips and ideas to make each one shine:

1 teaspoon oregano, preferably Mexican — it has a brighter, more citrus-y herbal flavor than standard oregano.
½ teaspoon garlic powder — gives depth without having to mince fresh garlic.
½ teaspoon ground cumin — adds earthiness and a warm undertone to balance the cheese.
½ teaspoon onion powder — supports the garlic and cumin without overpowering.
¼ teaspoon chipotle or chili powder — chipotle gives a smoky heat; chili powder works if you want less smokiness.
1 pound chicken tenderloins — cooks quickly, stays juicy; if you use chicken breast or thighs, plan for slightly longer cooking.
1/3 cup milk — helps melt the cheese smoothly and makes sauce creamy. Whole milk gives a richer texture.
4 ounces white American cheese — melts beautifully; gives that restaurant-style cheese dip finish.
9 ounces Mexican chorizo (raw) — delivers bold flavor; be sure it’s raw Mexican style, not cured Spanish chorizo, which is different in texture & taste.
1 teaspoon lime juice — deglazes the pan and brightens the overall flavor.
Warmed tortillas for serving (optional) — classic way to enjoy it, especially if you want to make tacos or wraps.

Note: several serving — This recipe makes about 4 servings.

Variations

I like to tweak recipes sometimes—here are alternate ingredient options if you have dietary restrictions or want different flavors:

Dairy-free version: Use a plant-based melting cheese alternative and swap out milk for something like almond or oat milk. Coconut milk or cashew cream works too if you want creaminess.
Low-carb / keto-friendly: Skip the tortillas, serve over cauliflower rice or leafy greens. Use full-fat cheese and richer dairy if you want more fat content.
Milder spice: Use mild chorizo, reduce or omit the chipotle/chili powder, and maybe add a pinch of sweetness (like a little sugar or honey) if the savory isn’t enough.
Flavor-boosting add-ins:
• Add sautéed onions or bell peppers for sweetness and texture.
• Stir in fresh garlic at the end for a sharper, vibrant taste.
• Top with chopped cilantro or parsley for freshness, and lime wedges to squeeze just before eating.

Cooking Time

Here are the times I observed when I made this:

Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: ~15 minutes

Equipment You Need

Here’s what I used, and why each piece is helpful:

Cast-iron or heavy skillet — great for cooking chorizo and chicken, holding heat well, helping brown things nicely.
Small saucepan — for melting the cheese with milk into a smooth sauce.
Spatula (non-metal if using cast-iron) — to break apart the chorizo, for scraping the pan when deglazing.
Slotted spoon — to remove the cooked chorizo but leave behind the flavor-rich grease in the pan.

How to Make Chori Pollo Recipe?

Here’s my step-by-step process, from prep through serving.

Seasoning and Preparing the Chicken

I combine oregano, garlic powder, onion powder, cumin, and chipotle (or chili powder) in a small bowl. Then I rub this mixture all over the chicken tenderloins so they’re well coated. I leave them aside while the sauce and chorizo cook so the spice flavors settle into the meat.

Making the Cheese Sauce

While the chicken rests, I warm a small saucepan over medium heat. I pour in milk and add diced or chopped white American cheese, stirring occasionally until the cheese melts completely and becomes smooth. Once smooth, I reduce heat to keep it warm without boiling.

Cooking Chorizo and Chicken

I heat my skillet (cast-iron if possible) over medium-high heat. I add the raw Mexican chorizo, break it up with a spatula, and cook for about 5 minutes until done. Then I remove the chorizo with a slotted spoon, leaving the grease behind.

Next I deglaze the pan with lime juice, scraping up browned bits, then add the chicken in a single layer and cook 2-3 minutes per side until browned and cooked through (internal temp ~165°F).

Assembling and Serving

After the chicken is cooked, I place it back under the cooked chorizo, pour the cheese sauce over both. If using, I warm tortillas and either serve everything over rice or let people make their own tacos. Serve immediately so the cheese is melty and the texture is perfect.

Additional Tips for Making this Recipe Better

From my experience, small tweaks make a big difference:

I let the spice rub sit on the chicken for a few minutes before cooking so the flavors penetrate more.
I melt the cheese slowly over medium-low so it doesn’t seize or become grainy.
I use the grease from the chorizo to cook the chicken — it imparts extra smoky, savory flavor.
I always deglaze the skillet with lime juice so any browned bits lift up and add flavor to the chicken.
If the cheese sauce gets too thick, I loosen it with a splash more milk instead of water — keeps it rich without watering it down.

How to Serve Chori Pollo Recipe?

Serve the chicken-chorizo-cheese mix in a hot skillet with warmed tortillas so guests can scoop or wrap as they like. I often pair it with sides from my favorite lunch recipes collection—think light salads or simple rice dishes—for a balanced meal. Garnish with cilantro, sliced jalapeños, and fresh lime wedges for a pop of color and brightness.

Nutritional Information

Here are approximate nutrition facts per serving (makes 4 servings total):

Calories: ~583 kcal
Protein: ~56 g
Carbohydrates: ~6 g (low carb)
Fat: ~36 g (of which saturated fat ~14 g)

Make Ahead and Storage

Storage Guidelines

If I have leftovers, I store the chicken, chorizo, and cheese sauce in an airtight container in the fridge. It stays good for up to 4 days.

Freezing & Reheating

I don’t usually freeze this with the tortillas, but the chicken-chorizo-cheese portion freezes well for long-term storage. When reheating, I thaw overnight, then gently warm in a skillet over medium heat, adding a splash of milk if the sauce has thickened.

Why You’ll Love This Recipe?

It’s fast to make — about 15 minutes from start to finish, so perfect for busy nights.
Use simple ingredients — pantry staples you probably have.
Offers big flavors — spicy chorizo, smoky chipotle, gooey cheese, bright lime.
Totally versatile — great with tortillas, rice, or even drizzled over crispy bites like these chicken wings with sauce for a fun appetizer twist.
Perfect for sharing or meal prep — reheats beautifully and stays delicious.

Ash Tyrrell