Even before embracing a keto lifestyle, chori pollo or chorizo chicken was my go to favorite at all the local Mexican restaurants. It has it all, chicken, sausage and melty cheese….what else could you ask for? So, when it came time to start cutting the carbs out of all my favorite dishes, this recipe shot to the top of the list. Also, in no small part, because it’s already pretty much keto friendly.
After nailing down the seasoning mixture to perfection the next obstacle to tackle was the cheese. The types of queso you would typically find in the salsa section tend to have less then desirable ingredients and macros. Also, the already made jar varieties of cheese sauce just don’t taste as good. So, the type of cheese that you have to make yourself is much preferable. As luck would have it, El Viajero Mexican Dipping Cheese from the local Wal-Mart actually was the best we tested. Also, it should be readily available for most reading. Sub out the milk in the directions for cream and not only do you get a super creamy queso but you also reduce the carbs down to almost nothing.
Serve this with your favorite low carb tortillas or cauliflower rice or just eat it straight. It’s fantastic any way you cut it.