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Chipotle Chorizo Pasta

Who says a pasta dish can only have Italian flavors? This subtly spicy pasta has chorizo and Oaxaca cheese for real Mexican flavor.

25 minutes
35 minutes
1 hour


  • 3 tablespoons grapeseed or olive oil
  • 16 ounces ziti, rigatoni or medium shells pasta, uncooked
  • 1/2 cup diced white onion
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • Salt to taste
  • 1/3 teaspoon black pepper
  • 1 (16-ounce) jar Herdez® Chipotle Salsa Cremosa
  • 4 cups chicken broth
  • 8 ounces Mexican chorizo, cooked
  • 1 cup Mexican crema
  • 10 ounces Oaxaca or Chihuahua cheese, crumbled
  • 4 ounces Cotija cheese, finely crumbled
  • 2 tablespoons finely chopped cilantro


  1. In large oven-proof skillet over medium heat, heat oil.
  2. Add uncooked pasta. Toast and fry the pasta, stirring often, for 5 to 7 minutes.
  3. Add onions, garlic, bell pepper, and black pepper to toasted pasta in the skillet. Saute for 3
  4. Add chipotle salsa cremosa and chicken broth. Stir gently. Cover, reduce heat slightly.
    Continue cooking 15 to 25 minutes or until pasta is cooked through.
  5. Mix in chorizo, Mexican crema and Oaxaca cheese. Cook on low just until cheese melts.
  6. Set broiler to HIGH. Broil 3 to 5 minutes or until lightly browned and bubbly.
  7. Garnish with Cotija and cilantro.