Queso Fondue Recipes

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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

QUESO FUNDIDO



Queso Fundido image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 link fresh Mexican chorizo, casing removed
1/2 yellow onion, minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
1/2 cup shredded Oaxaca cheese
1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
1/2 cup dark beer
1/2 cup canned pinto beans, drained and rinsed
1/2 cup canned diced roasted green chiles
Chopped scallions and diced tomato, for garnish
Tortilla chips, see Cook's Note

Steps:

  • Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
  • Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
  • Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.

QUICK CHEESE FONDUE



Quick Cheese Fondue image

See how shredded cheddar and VELVEETA team up with white wine and dry mustard to make this creamy cheese fondue recipe a glorious dip.

Provided by My Food and Family

Categories     Cheese Appetizers

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 5

2 tsp. cornstarch
2 tsp. dry mustard
1 cup dry white wine
1 lb. (16 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1 cup KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Combine cornstarch and mustard in medium saucepan. Add wine; whisk until completely dissolved.
  • Add VELVEETA; cook on medium heat 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
  • Add cheddar; cook and stir 2 to 3 min. or until melted.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 330 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 5 g

QUESO FUNDIDO



Queso Fundido image

You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.

Provided by Bon Appétit Test Kitchen

Categories     Condiment/Spread     Cheese     Tomato     Appetizer     Bake     Cinco de Mayo     Cheddar     Sausage     Party     Monterey Jack     Chile Pepper     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 small tomato, chopped
1 serrano chile, seeded, chopped
2 tablespoons chopped fresh oregano
Kosher salt
8 ounces coarsely grated mild yellow cheddar
8 ounces coarsely grated Monterey Jack
1 tablespoon all-purpose flour
1 4-ounce link fresh chorizo or hot Italian sausage, casing removed
1/2 cup minced onion
1/2 cup lager
Tortilla chips

Steps:

  • Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes. Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.
  • Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD: Queso can be made 30 minutes ahead. Let stand at room temperature.
  • To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly.
  • Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side.

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

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