Queso Fundido Tacos Recipe 45

QUESO FUNDIDO

Steps:

• Preheat the oven to 350 degrees. Spray a pie plate with nonstick cooking spray.
• In a large skillet, brown the sausage and onion, breaking up the meat with the back of a spoon. Drain and spoon the mixture into an 8-inch pie dish. Cover the mixture with cheese.
• Bake for 15 to 20 minutes or until the cheese is melted. Serve with corn tortillas, sour cream, and salsa.

QUESO FUNDIDO TACOS

Steps:

• Preheat the oven to 200°. Place the hard shell tacos on a baking sheet in a single layer and leave in the oven to warm while you prepare the rest of the recipe. (This will help keep your queso melty when you're eating!).
• To make the cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine; cook for 3 to 4 minutes. Slowly whisk in the milk, ensuring no lumps form. Cook until thickened and coats the back of a spoon, about 5 minutes. Lower the heat and slowly whisk in the cheeses. When smooth, lower the heat and keep warm.
• In a large skillet, add about 1 teaspoon of vegetable oil and preheat over medium-high heat. When hot, add the poblano peppers and a pinch of salt; sauté, stirring frequently, until softened and pliable, about 6 to 8 minutes. Transfer to a bowl.
• Add another teaspoon of vegetable oil and the chorizo. Use the back of the spoon to break the chorizos up as it cooks. Cook for 9 to 10 minutes, until cooked through, browned and slightly crispy. Transfer to a paper towel-lined plate to drain.
• To assemble, toast the flour tortillas over the open flame on a gas burner, or warm in the microwave until pliable. Spread a thin layer of the cheese sauce all over one side of the tortilla and place the warm taco shell in the center, folding up the sides and gently pressing together to adhere the tortilla and taco shell to one another. Continue until all of the taco shells are assembled.
• To assemble: layer the poblano pepper strips, chorizo, green onions, cilantro, and Cotija in the shells. Drizzle with crema, if desired, and squeeze the lime over top. Eat them fast and while they're hot!

QUESO FUNDIDO TACOS RECIPE - (4/5)

Steps:

• 1. Roasting the poblano chiles. Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh-only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long. 2. The chorizo-poblano mixture. In a medium-size skillet (preferably non-stick), cook the chorizo over medium heat, stirring to break up any clumps, until half-cooked, about 5 minutes. (As the chorizo heats, it should render enough fat to cook the meat; if the mixture seems dry, add a little oil.) Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think the mixture needs some. 3. Finishing the queso fundido. Sprinkle in the cheese. 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). Sprinkle with the crumbled oregano and serve without a moment's hesitation, accompanied by the warm tortillas.