CHORIZO QUESO FUNDIDO
Queso Fundido with Chorizo is the best Mexican Cheese Dip made with a blend of Mexican cheeses, smoky, spicy Chorizo and fresh vegetables.
Provided by Jessica Formicola
Categories Appetizer
Time 20m
Number Of Ingredients 13
Steps:
- Heat medium cast iron skillet or some other over-safe pan over high heat. When hot, add vegetable oil.
- Add chorizo, white onion, green bell pepper, red bell pepper, cilantro, jalapeno and chili powder. Sauté until soft, approximately 2-3 minutes. Remove from heat.
- Heat oven broiler to high heat.
- Sprinkle cheese evenly over chorizo and vegetable mixture. Don't attempt to stir it, it will get clumpy.
- 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, diced tomatoes, and additional cilantro, if desired. Serve with tortilla chips!
- If you tried this recipe, make sure to come back and let us know how you liked it!
Nutrition Facts : Calories 322 kcal, Carbohydrate 2 g, Protein 18 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 565 mg, ServingSize 1 serving
QUESO FUNDIDO WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
MEXICAN QUESO FUNDIDO WITH CHORIZO
Provided by Olivia's Cuisine
Time 20m
Number Of Ingredients 13
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 WITH CHORIZO
There is a recipe where the cheese is melted directly on a griddle and then scooped onto a plate, another where it's baked in the oven or placed under the broiler. You can also make it in a small skillet right on top of the stove or on the grill where you make your steaks.
Provided by Mely Martínez
Categories Antojitos
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
- Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
- Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
- Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
- Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
Nutrition Facts : Calories 339 kcal, Carbohydrate 1 g, Protein 20 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 71 mg, Sodium 596 mg, Sugar 1 g, ServingSize 1 serving
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!
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
SLOW COOKER QUESO FUNDIDO
Make and share this Slow Cooker Queso Fundido recipe from Food.com.
Provided by Oshannon
Categories Mexican
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
- Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
- While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
- When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
- Cut the queso quesadilla into small chunks.
- In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.
Nutrition Facts : Calories 7.7, Sodium 1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 0.3
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