Mexican Chori Pollo – Quick & Delicious Family Dinner

Mexican Chori Pollo brings the bold, smoky flavor of chorizo and juicy chicken together in one skillet of pure dinnertime bliss. It’s the kind of dish that makes everyone stop mid-bite and go, “Whoa…what is this?” The primary keyword here—Mexican Chori Pollo—is your new weeknight dinner hero, whether you’re wrangling picky eaters, multitasking homework time, or just desperately trying to avoid another night of cereal for dinner.

With melty cheese, spicy sausage, and creamy goodness all bubbling up together, it’s like something you’d order at your favorite Mexican spot—but way cheaper, faster, and comfier (because: sweatpants). Midway through this Mexican Chori Pollo, you’ll fall in love with how simple it is. This recipe isn’t just quick, it’s loaded with comforting flavor, and yes, it’s totally mom-tested and kid-approved. Plus, you can serve it up with a stack of warm tortillas, a little guac, and boom—you’ve got a feast that tastes like Friday night, even if it’s just Monday.

Table of Contents

What is Mexican Chori Pollo?

Mexican Chori Pollo is basically the flavor-packed love child of spicy chorizo sausage and tender, golden-seared chicken. “Chori” stands for chorizo, the deeply seasoned sausage that’s practically a flavor bomb. “Pollo” is chicken. Put them together in a skillet, melt a bunch of gooey cheese over the top, and you get Mexican Chori Pollo—a dish that’s bubbling, savory, and incredibly satisfying. Traditionally, you’ll find this served in Tex-Mex restaurants sizzling hot and smothered in melty cheese, often alongside rice, beans, and tortillas.

But here’s the best part: you can totally make this restaurant-style wonder right at home, and it’s way easier than you might think. The flavors are smoky and bold, thanks to spices like cumin, garlic, and optional chipotle powder. A drizzle of Mexican crema (or sour cream if that’s what’s in the fridge) gives it a creamy finish that ties everything together. Whether you’re cooking for two or feeding your whole crew, Mexican Chori Pollo is a total crowd-pleaser.

Reasons to Try Mexican Chori Pollo

Let’s be real—some nights, the motivation to cook is somewhere between “nah” and “absolutely not.” That’s where Mexican Chori Pollo comes in. First off, it’s fast. We’re talking 30 minutes start to finish, which is quicker than waiting for takeout. Second, it only uses a handful of ingredients you probably already have hanging out in the fridge. Chorizo? Check. Chicken? Always. Cheese? Never not in the house. The flavors are so rich and comforting that you’ll feel like you’re indulging, even though it’s totally doable on a weeknight.

Plus, it’s naturally low-carb and high in protein, if that’s your jam. If you’re dealing with picky eaters or just want something that makes everyone at the table shut up and eat (in the best way), this dish delivers. It also pairs beautifully with your favorite sides. Think: family favorite macaroni salad or even a zesty chipotle ranch grilled chicken burrito situation on the side. So if you’re craving something comforting, melty, and packed with flavor, Mexican Chori Pollo is calling your name.

Ingredients Needed to Make Mexican Chori Pollo

Here’s everything you’ll need to bring this sizzling skillet dinner to life:

• 2 large boneless, skinless chicken breasts (sliced into 4 cutlets for faster cooking)
• 9 oz Mexican chorizo (the raw kind, not the dried one)
• 7 oz Oaxaca cheese, shredded (or substitute with any melty cheese like mozzarella or Monterey Jack)
• ⅓ cup Mexican crema (sour cream works too)
• 1 medium white onion, thinly sliced
• ¼ tsp cumin powder
• 1 ½ tsp chipotle powder (optional, but oh-so-tasty)
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 Tbsp olive oil
• ¼ cup chicken stock or water (optional if mixture gets too dry)

Instructions to Make Mexican Chori Pollo – Step by Step

Step 1: Season the Chicken

Start by slicing your chicken breasts into four thin cutlets. This helps them cook evenly and quickly, which is perfect for busy weeknights. Pat them dry with paper towels—trust me, that’s key to getting that golden brown crust. Season both sides generously with salt, pepper, cumin powder, garlic powder, and chipotle powder if you’re into that smoky heat. Set the chicken aside while you get the rest of the magic going.

Step 2: Cook the Chorizo

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, crumble in the Mexican chorizo. Use the back of a wooden spoon or spatula to break it up into smaller bits. Let it sizzle and cook for about 3 minutes, or until it’s releasing those irresistible oils and starting to crisp up slightly. Your kitchen should smell like a Mexican street festival by now.

Step 3: Add the Onions

Now toss in your sliced white onions. Stir them into the chorizo and reduce the heat to medium-low. Let them cook down slowly, stirring occasionally, until they’re soft and caramelized—about 6 to 7 minutes. This part adds so much flavor, and it’s worth the wait. The onions will absorb all those spicy chorizo juices, creating a flavorful base for the whole dish.

Step 4: Remove and Set Aside

Using a slotted spoon, transfer the cooked chorizo and onions to a plate. Cover it loosely with foil to keep warm while we handle the chicken. Don’t wash the pan—you want all that leftover goodness clinging to the surface.

Step 5: Cook the Chicken Cutlets

Add the remaining 2 tablespoons of olive oil to the same skillet. Raise the heat back up to medium. Lay the chicken cutlets in the pan and let them sear undisturbed for 5 to 7 minutes on each side. You’re looking for that beautiful golden brown color with crispy edges. If your cutlets are on the thinner side, don’t overcook—just check that they’re no longer pink in the center. A meat thermometer should read 165°F.

Step 6: Bring Everything Back

Once the chicken is cooked, return the chorizo and onion mixture back to the pan. Spread it evenly over the chicken. If the skillet looks too dry, don’t panic—add a splash of chicken stock or water to loosen things up. This helps all the flavors mingle and prevents the dish from feeling too heavy.

Step 7: Add the Cheese and Cream

Now for the grand finale. Sprinkle shredded Oaxaca cheese generously over everything. You want that glorious cheese pull with every bite. Drizzle Mexican crema (or thinned-out sour cream) across the top for a rich, creamy finish. If your crema is super thick, thin it with a little milk first so it spreads easily.

Step 8: Melt and Bubble

Cover the skillet with a lid, reduce the heat to the lowest setting, and let everything sit for about 3 minutes—just until the cheese is fully melted and bubbling like a little lava flow of joy. Don’t walk away for too long—it melts fast!

Step 9: Serve It Up

And you’re done! Serve your Mexican Chori Pollo straight from the skillet with warm tortillas on the side. Add a little guacamole if you’re feeling fancy, or just keep it simple. This dish is a full-on flavor bomb either way.

For more meal inspo, check out our creamy ranch chicken or the dump and bake chicken tzatziki casserole—both are delicious, family-friendly, and fuss-free like this one.

What to Serve with Mexican Chori Pollo

Mexican Chori Pollo is bold and savory, which makes it super flexible when it comes to sides. Warm corn or flour tortillas are a must—they help you scoop up all that melty, spicy goodness. You could also throw in some cilantro lime rice, a quick guacamole, or even a refreshing salad like this bruschetta pasta salad to balance out the richness. If you’re feeling indulgent, go for a cheesy BBQ chicken pasta salad to complete your comfort food feast. And don’t forget a few lime wedges on the side—it really brings the flavors to life!

Key Tips for Making Mexican Chori Pollo

Start with quality chorizo—look for authentic Mexican-style (raw, not cured). Always slice your chicken thin so it cooks evenly. Don’t skip caramelizing the onions; they add major depth. If your cheese isn’t melting well, try covering it tightly or grating it extra fine. Want to turn down the heat? Just skip the chipotle powder. Want more? Add jalapeños or hot sauce for an extra kick. And always have tortillas ready—it’s basically a rule.

Storage and Reheating Tips for Mexican Chori Pollo

Leftovers? Lucky you. Store any leftover Mexican Chori Pollo in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over medium-low heat and add a splash of chicken stock to bring back the moisture. You can also microwave it (covered, with a little extra crema) if you’re in a hurry. The cheese melts again beautifully and the flavors get even better the next day. Just don’t freeze it—the texture won’t hold up well.

FAQs

Can I make Mexican Chori Pollo ahead of time? Absolutely! Cook the chicken and chorizo separately, store them, then reheat and assemble with cheese and crema just before serving.
What’s the best cheese substitute? Monterey Jack, mozzarella, or even cheddar work if you can’t find Oaxaca.
Is it spicy? It can be, depending on your chorizo and if you use chipotle powder. Skip that part for a milder version.
Can I use chicken thighs instead? 100%! Just make sure they’re boneless and cooked through.
What if I don’t have Mexican crema? Sour cream works great. Thin it with a bit of milk if needed.

Final Thoughts

Mexican Chori Pollo is the weeknight dinner you didn’t know you needed. It’s fast, flavor-packed, and just the right balance of cheesy, creamy, and spicy. Whether you’re feeding your family or just cooking for yourself, it’s a simple way to bring restaurant-worthy flavor to your own kitchen. With step by step guidance, this recipe turns out perfectly every time—and it’s even flexible enough to make your own. So grab your skillet, crank up the stove, and let this sizzling beauty become a regular in your meal rotation. Oh, and don’t forget the tortillas. Always tortillas.

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