Beery Chorizo Queso Fundido Recipes

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BEERY CHORIZO QUESO FUNDIDO



Beery Chorizo Queso Fundido image

Recipe courtesy of Treva Chadwell and Cooking Channel. Adding beer to this chorizo-and-cheese concoction - the Mexican version of fondue with a savory edge - gives it tangy, hoppy flavor that makes it even more perfect for pairing with a good brew. You're in charge of how spicy this warm, cheesy dip will be: Leave all, some or none of the seeds in your jalapeno for your choice of hot, medium or mild. Original recipe: http://www.cookingchanneltv.com/recipes/beery-chorizo-queso-fundido.html

Provided by Food.com

Categories     Cheese

Time 40m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 large onion, thinly sliced
1 jalapeno, diced (seeds removed if desired)
2 garlic cloves, finely chopped
1/4 lb fresh chorizo sausage, removed from the casing
3 tablespoons all-purpose flour
2 teaspoons chili powder
1/2 teaspoon ground cumin
12 ounces mexican lager beer
1/4 cup whole milk
4 cups shredded monterey jack cheese (about 1 pound)
1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish
tortilla chips, for serving

Steps:

  • Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
  • Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
  • Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
  • Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

Nutrition Facts : Calories 296.9, Fat 23, SaturatedFat 13.3, Cholesterol 63, Sodium 397.4, Carbohydrate 5.8, Fiber 0.6, Sugar 1.3, Protein 14.8

QUESO FUNDIDO



Queso Fundido image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield Makes about 4 cups

Number Of Ingredients 14

1 tablespoon olive oil
4 ounces Mexican chorizo
1 small onion, finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1/4 cup tequila (optional)
1 pound Monterey Jack cheese, grated
8 ounces white Cheddar cheese, grated
Chili powder
2 Roma tomatoes, finely diced
Kosher salt
1/4 cup chopped cilantro leaves, for serving
Tortilla chips, for serving
Carrot sticks and cauliflower florets, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
  • Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
  • Without cleaning the skillet, add the onion and bell peppers.
  • Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
  • Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
  • Add one-third of the vegetables . . .
  • And one-third of the chorizo.
  • Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
  • Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
  • Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
  • Serve immediately with tortilla chips . . .
  • Or carrot sticks and cauliflower florets if you want to avoid chips!

QUESO FUNDIDO WITH CHORIZO RECIPE BY TASTY



Queso Fundido With Chorizo Recipe by Tasty image

Queso fundido is a tasty comfort food that originated in northern Mexico as a campfire dish of chorizo, tomatoes, onions, and poblano peppers in a pool of gooey, stringy, melted cheese. The dish is often prepared tableside in restaurants, where it is flambéed and presented bubbling hot in small casserole dishes as an appetizer. In this version, chorizo is sautéed until crisp and golden, then combined with queso Oaxaca for a simple, yet no less delicious, snack. Spoon the queso onto soft tortillas and serve individually, or set the pot between a group of people and dig in.

Provided by Joe Sasto

Time 20m

Yield 1 serving

Number Of Ingredients 4

½ lb ground chorizo
5 flour tortillas, 6 in (15 cm)
6 oz Oaxaca queso
kosher salt, to taste

Steps:

  • Preheat the oven to 450°F (230°C).
  • Crumble the chorizo into a large pan over high heat and cook until the fat has rendered and the chorizo caramelized and cooked through, about 10 minutes. Turn off the heat and arrange the tortillas on top of the chorizo to warm.
  • Meanwhile, tear the cheese by hand into a small baking dish. Season the cheese with salt, if needed. Transfer to the oven and bake until the cheese is melted and bubbly. Top with the chorizo.
  • Serve the queso fundido with the warmed tortillas.
  • Enjoy!

QUESO FUNDIDO WITH CHORIZO



Queso Fundido with Chorizo image

We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 pound Spanish (cured) chorizo, sliced on the bias 3/8 inch thick
1 cup finely chopped sweet onion, such as Vidalia
1 can (4 ounces) diced green chiles
Coarse salt
1/3 cup tequila, preferably gold
4 cups shredded Monterey Jack cheese (1 pound)
Tortilla chips, for serving

Steps:

  • Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
  • Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
  • Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.

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