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Let's talk Mexican sausage and melty, stretchy cheese. You bring the tortillas.

There’s a very good reason there’s an exclamation point at the end of Homesick Texan Lisa Fain’s new cookbook, Queso! It’s hard not to say it without, well, exclaiming! If there’s one dish in the Texas repertoire to be truly excited about, it’s queso. This book has every recipe — plus some essential knowledge — you could ever need to become a true master. Ready to make some choriqueso? It’s every bit as delicious as it sounds. 

In the South Texas border town of Laredo, a skillet queso of stringy white cheese studded with tangy chorizo sausage reigns supreme. Choriqueso, as it’s commonly known, is so prevalent that it can be difficult to find creamy yellow queso there. This is a hearty dish meant to be eaten with tortillas, and it can be enjoyed at any hour of the day. You could use store-bought chorizo and remove the casing, but it’s not difficult to make your own, as many in Laredo do and as I do here.

Reprinted with permission from Queso!