Mexican Queso Fundido Or Mexican Fondue Recipes

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MEXICAN QUESO FUNDIDO WITH CHORIZO



Mexican Queso Fundido with Chorizo image

Provided by Olivia's Cuisine

Time 20m

Number Of Ingredients 13

1 tomato, chopped
1 serrano chile, seeds and membranes removed, chopped
2 tablespoons chopped cilantro
Salt to taste
8 ounces Oaxaca cheese, grated
4 ounces Sharp Cheddar cheese, grated
4 ounces Monterey Jack cheese, grated
1 tablespoon flour
1 teaspoon olive oil
5 ounces fresh chorizo, casings removed
1 medium onion, finely chopped
1/2 cup lager beer, plus more if necessary
Tortilla chips

Steps:

  • In a small bowl, mix the tomato, serrano chile and cilantro. Season with salt and let it stand for at least 30 minutes, while you prepare the queso.
  • In a medium bowl, toss the grated cheeses with the flour. Reserve.
  • Add the olive oil to a medium-sized skillet and bring it to the stove over medium heat. Cook the chorizo, breaking it up with a wooden spoon, until it starts to brown, about 2 minutes. Then, add the onions and continue cooklng until the chorizo is fully cooked and the onions are soft and translucent. Remove (with a slotted spoon) from the skillet into a separate bowl.
  • In a medium cast iron pan, over medium heat, add the beer and let it simmer. When simmering, start to add the cheese, slowly. Whisk constantly and only add the next handful of cheese once the previous one has melted.
  • Once all the cheese has melted and is smooth, stir back in the chorizo/onion mixture.
  • Optional: For a bubblier version with some delicious browned spots, simply pop the queso into the (preheated) broil for about 5 minutes. Check often to prevent the cheese from overcooking.
  • Using a slotted spoon, spoon the salsa over the queso.
  • Serve as a dip with tortilla chips or with soft tortillas.

QUESO FUNDIDO



Queso Fundido image

Queso Fundido is an easy Mexican appetizer made of chopped vegetables, cilantro, chile powder and shredded cheddar and pepper jack cheese.

Provided by Jessica Formicola

Categories     Appetizer     Side Dish

Time 20m

Number Of Ingredients 11

2 teaspoons Vegetable oil
1 1/2 cup pepper jack cheese (shredded)
1 1/2 cup (cheddar, shredded)
4 tablespoons flour
1/2 large white onion (diced)
4 peppadews (diced **See note)
1/2 cup cilantro (plus 1 tablespoon for garnish, chopped)
1 jalapeno (finely diced)
1 teaspoon chili powder
1 lime (wedged)
Tortilla chips

Steps:

  • Heat medium cast iron skillet over high heat. When hot, add vegetable oil.
  • While cast iron skillet and oil are heating, toss cheese and flour together in a medium mixing bowl. Set aside.
  • When oil has heated add diced white onion, diced peppadews, 1/2 cup cilantro, diced jalapeno and chili powder. Stir for approximately 5 minutes, or until vegetables or soft. Remove from heat.
  • Preheat broiler and place oven shelf 4-5 inches away from heating mechanism.
  • Add cheese and flour mixture directly to the cast iron skillet. Arrange in an even layer and attempt to stir into vegetables. It might get a little stringy and clump, at which point, just leave it alone.
  • Place under broiler for 3-4 minutes or until cheese is melted, brown and bubbly.
  • Remove and top with the juice of one fresh lime and 1 tablespoon chopped cilantro. Serve with tortilla chips. Enjoy your Queso Fundido con Verduras!

Nutrition Facts : Calories 273 kcal, Carbohydrate 18 g, Protein 12 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 290 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

QUESO FONDUE



Queso Fondue image

Provided by Bobby Flay

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 20

2 poblano chiles
1 jalapeno chile
Canola oil, for oiling the chiles
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups whole milk, heated
Pinch chile de arbol powder or cayenne pepper
3 ounces grated Monterey Jack cheese
2 ounces grated white Cheddar (see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano
Pickled Red Onions, recipe follows
Chopped fresh cilantro leaves, for garnish
Tortilla chips, corn tortillas and radishes, for serving
2 large red onions, peeled and thinly sliced
1 tablespoon plus 1/4 cup olive oil
3 cups red wine vinegar
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme plus 2 tablespoons chopped fresh thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
  • Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
  • Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
  • Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
  • Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
  • Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
  • Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.

TRADITIONAL QUESO FUNDIDO



Traditional Queso Fundido image

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

2 -3 fresh tomatoes (diced)
1 small onion, diced
1/2 cup fresh cilantro (handful, diced)
green chili (diced small-optional)
salt (sprinkle lightly)
1 -1 1/2 lb shredded chihuahua cheese (can add some queso quesidilla cheese also)
1 lb chorizo sausage (cooked, crumbled, mexican sausage) (optional)
warmed tortillas or tortilla chips

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

MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE



Mexican Queso Fundido or Mexican Fondue image

We have probably all had those melted cheese dips that are so popular in Mexican restaurants. This is a much more authentic version yet still simple and yummy. This makes a complete meal that is tasty and FUN! Soyrizo is the Soy based vegetarian version of chorizo. If you have an aversion to cooking with beer you can use some broth in place of the beer. The beer really does impart a special flavor that is unmatched. You could probably use a non-alcoholic beer as well. You could also su the canned chilies and fresh tomatoes with a can of Rotel undrained.

Provided by Mamas Kitchen Hope

Categories     High In...

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup beer, anything but dark beer
1/2 lb oaxaca cheese, grated or 1/2 lb mozzarella cheese
1 lb asadero cheese or 1 lb muenster cheese, grated
4 ounces green chilies, chopped (you can find these in a can- for authentic Mexican use poblano's- you can get these canned too)
1/4 lb chorizo sausage (optional) or 1/4 lb soy chorizo (optional)
1/2 cup tomatoes, chopped
4 garlic cloves, minced
salt & freshly ground black pepper

Steps:

  • If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
  • Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
  • Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
  • Serve with chips , tortillas, bread or veggies for dipping.

Nutrition Facts : Calories 651.6, Fat 48.2, SaturatedFat 30.6, Cholesterol 178.8, Sodium 1121.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7, Protein 39.7

POBLANO AND CORN QUESO FUNDIDO (FONDUE)



Poblano and Corn Queso Fundido (Fondue) image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

3 cups chicken stock
1 tablespoon butter
1/2 onion, thinly sliced
Kosher salt
1/4 cup all-purpose flour
4 cups shredded Monterey Jack cheese
1 cup corn
6 poblano chiles, charred, stemmed, seeded and cut into strips (see Cook's Note)
Corn tortillas, for serving
Fresh cilantro leaves, for garnish

Steps:

  • In a medium pot, heat up the chicken stock until boiling.
  • Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Season with a pinch of salt. Add the flour and saute briefly. Add the simmering stock to the onion mixture and whisk until there are no lumps and the stock is fully incorporated. Add the cheese and cook, whisking, until incorporated. Stir in the corn and poblanos.
  • Pour the mixture into a fondue pot and serve immediately with warm tortillas heated directly over a gas burner. Add cilantro leaves as a garnish and enjoy!

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