QUESO FUNDIDO
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
QUESO FUNDIDO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
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!
GREEN QUESO FUNDIDO
Not only is it fun to say, it's tasty. Another from Rick Bayless on PBS. You need to make the Chorizo Verde, but not to worry, I posted that also. I could not find one on 'Zaar'. I did forget the spinach so I had to do plan 'B'. This over white rice. It was incredible.
Provided by Tugar357
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1.Here is where Rick and I differ. I caramelized the onions a little before adding the Chorizo. He likes them crunchy.
- 2. Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid ( white wine, tequila, water, or chicken stock) and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.
- 3. Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.
- NOTE: If you use beer, Monterrey Jack is the best cheese.
Nutrition Facts : Calories 763.3, Fat 45.7, SaturatedFat 19.2, Cholesterol 84.8, Sodium 1735.6, Carbohydrate 54.9, Fiber 4.6, Sugar 5.2, Protein 32.5
GREEN CHILE QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 15 to 20 servings
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
TRADITIONAL QUESO FUNDIDO
Easy appetizer or even light meal. Melted chihuahua cheese over fresh pico de gallo. Can buy fresh salsa or pico de gallo from deli. I prefer to put in warm torillas or can be served with tortilla chips. Meant to be eaten right out of the oven or shortly after, cheese will firm up if left out too long. Soooo Good!!
Provided by anonymous
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450.
- In a pie plate, spray lightly with cooking spray and drizzle lightly with oil.
- Spread Picco De Gallo and chorizo (opt) in pie pan.
- Layer Chihuahua Cheese (and quesidilla cheese) on top.
- Place in over until cheese is throughly melted (place under broiler to brown a slight bit).
- Serve in warm torillas.
Nutrition Facts : Calories 443.4, Fat 33.8, SaturatedFat 21.4, Cholesterol 119.2, Sodium 704.8, Carbohydrate 10.6, Fiber 1, Sugar 8.7, Protein 25.2
REE DRUMMOND'S QUESO FUNDIDO
Throw in whatever ingredients you have on hand to make this delicious queso fundido. Serve with tortilla chips, carrot sticks, and cauliflower florets.
Provided by Pioneer Woman
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a 9-inch cast iron skillet over medium heat. Add chorizo; cook, stirring to crumble, until browned and cooked through, about 5 minutes. Transfer to paper towels to drain. Drain any excess fat from the skillet.
- Without cleaning the skillet, add bell peppers and onion. Cook over medium-high heat, stirring often, until browned and softened, about 5 minutes. Remove skillet from heat and stir in tequila. Continue cooking vegetables, stirring often, until golden brown, about 3 minutes. Using a slotted spoon, transfer vegetables to a bowl.
- Stir together Monterey Jack and Cheddar cheeses in a bowl; spread 1/3 in the skillet. Add 1/3 of the vegetables, then 1/3 of the chorizo. Repeat with 2 more layers, ending with chorizo. Sprinkle with chili powder.
- Bake in the preheated oven until cheeses are melted and bubbling, about 8 minutes. Remove from the oven and top with tomatoes, cilantro, and salt. Serve immediately.
Nutrition Facts : Calories 375 calories, Carbohydrate 3 g, Cholesterol 82.8 mg, Fat 29 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 17 g, Sodium 627.7 mg, Sugar 1.4 g
TORCHY'S TACOS GREEN CHILE QUESO
Love Torchy's queso? You have to give this a try! Don't worry that mine doesn't have green chile chunks like Torchy's, they're in there. I like mine blended into a creamy piece of heaven. It's delicious served warm with guacamole and tortilla chips! Perfect party size.
Provided by SWEETTREAT
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 41m
Yield 24
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
- Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
- Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 7.3 g, Cholesterol 42.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 8.3 g, Sodium 971.8 mg, Sugar 3.8 g
QUESO FUNDIDO WITH CHILIES AND MUSHROOMS
Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in medium cast-iron skillet over low heat. Add poblano chili and garlic and sauté until chili begins to soften, about 8 minutes. Increase heat to medium. Add mushrooms; sauté until tender, about 6 minutes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Rewarm over medium heat before continuing.)
- Prepare barbecue (medium-low heat). Transfer cast-iron skillet to barbecue rack. Add cheese to hot mushroom mixture. Stir until cheese melts and mixture begins to bubble, about 4 minutes. Sprinkle green onions and jalapeño chili over. Serve immediately with corn chips.
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