My coworker always brought this to our office potlucks. Only 3 ingredients for a spicy, melty treat that vanishes instantly.

These low carb 3-ingredient chorizo cheese bakes are the sort of thing that disappears from a potluck table before you’ve even set down the serving spoon. They’re essentially little mounds of spicy crumbled chorizo bound together with gooey melted cheese and baked until the edges turn golden and crisp. Chorizo, a seasoned pork sausage with Spanish roots and a strong presence in Mexican and Tex-Mex cooking, brings all the flavor you need, so you truly can keep the ingredient list short. This is a practical, no-fuss recipe that’s ideal for office potlucks, game nights, or any time you want a hot, melty, low-carb bite with almost no prep.

Serve these chorizo cheese bakes straight from the casserole dish while they’re still hot and bubbly. They work well as a hearty appetizer alongside crisp raw vegetables (celery sticks, bell pepper strips, cucumber rounds) to balance the richness. For a casual spread, pair them with a simple green salad dressed with a tangy vinaigrette and a bowl of sour cream for dipping. If you’re feeding a crowd, they sit nicely next to other potluck staples like a big chili, a tray of roasted vegetables, or a basic slaw—their bold, spicy flavor holds its own without needing much else.

Servings: 8

1 pound fresh Mexican chorizo sausage, casings removed

Preheat your oven to 375°F (190°C). Lightly grease a medium ceramic casserole dish (about 8x8 inches or similar) with a thin film of oil or nonstick spray so the cheese bakes release easily.

In a medium skillet over medium heat, cook the chorizo, breaking it up with a spatula into small crumbles as it browns. Continue cooking until the sausage is fully cooked through, no longer pink, and most of the excess fat has rendered, about 6–8 minutes.

Drain off the excess fat from the skillet by carefully tilting the pan and spooning or pouring off the grease, or by briefly transferring the cooked chorizo to a paper towel–lined plate. Let the chorizo cool for 5–10 minutes so it doesn’t scramble the eggs when mixed.

In a mixing bowl, combine the cooled crumbled chorizo, shredded cheddar cheese, and beaten eggs. Stir until everything is evenly coated and the mixture holds together; it will be thick and chunky.

Scoop heaping tablespoonfuls of the mixture and form loose mounds in the prepared casserole dish, spacing them just slightly apart. You should have several small mounds rather than one even layer; this helps create those crisp, caramelized edges and melty centers.

Bake in the preheated oven for 15–20 minutes, or until the cheese is fully melted, bubbly, and the tops and edges of the mounds are golden brown with some caramelized spots.

Remove the casserole dish from the oven and let the chorizo cheese bakes rest for 5 minutes; they will firm up slightly as they cool, making them easier to lift out. Serve warm, straight from the dish, using a small spatula or spoon to transfer the mounds to a platter or plates.

You can swap the sharp cheddar for a milder cheese like Monterey Jack or a Mexican blend if you prefer less bite, or mix half cheddar and half pepper jack for extra heat. If your chorizo is very spicy, balance it by using a mild cheese; if it’s on the mild side, a sharper cheese will help the flavor pop. For a smokier profile, use smoked cheddar. To keep the recipe low carb and still at three ingredients, avoid adding breadcrumbs or flour; the eggs provide enough binding. If you’d like slightly crispier edges, form smaller mounds and space them farther apart so more surface area can brown. These are best eaten fresh from the oven, but leftovers can be cooled, stored covered in the refrigerator for up to 3 days, and reheated in a 350°F (175°C) oven until hot and re-crisped. Food safety tips: Always cook fresh chorizo thoroughly until no pink remains and it reaches a safe internal temperature (160°F/71°C for pork). Drain excess fat to reduce splattering and avoid burns. Cool the cooked chorizo briefly before mixing with eggs to prevent accidental scrambling. Refrigerate any leftovers within 2 hours of baking and reheat only once for best quality and safety.