Queso Fundido With Chorizo Recipe By Tasty

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QUESO FUNDIDO WITH CHORIZO



Queso fundido with chorizo image

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

1 Tablespoon vegetable oil
5 ounces Mexican Chorizo (casings removed.)
12 ounces Monterey or Oaxaca Cheese (grated (2 1/2 cups))
6 Flour tortillas (or)
12 ounces tortilla chips (for serving)
1 1/2 cup of Roasted Salsa

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 WITH CHORIZO RECIPE BY TASTY



Queso Fundido With Chorizo Recipe by Tasty image

Queso fundido is a tasty comfort food that originated in northern Mexico as a campfire dish of chorizo, tomatoes, onions, and poblano peppers in a pool of gooey, stringy, melted cheese. The dish is often prepared tableside in restaurants, where it is flambéed and presented bubbling hot in small casserole dishes as an appetizer. In this version, chorizo is sautéed until crisp and golden, then combined with queso Oaxaca for a simple, yet no less delicious, snack. Spoon the queso onto soft tortillas and serve individually, or set the pot between a group of people and dig in.

Provided by Joe Sasto

Time 20m

Yield 1 serving

Number Of Ingredients 4

½ lb ground chorizo
5 flour tortillas, 6 in (15 cm)
6 oz Oaxaca queso
kosher salt, to taste

Steps:

  • Preheat the oven to 450°F (230°C).
  • Crumble the chorizo into a large pan over high heat and cook until the fat has rendered and the chorizo caramelized and cooked through, about 10 minutes. Turn off the heat and arrange the tortillas on top of the chorizo to warm.
  • Meanwhile, tear the cheese by hand into a small baking dish. Season the cheese with salt, if needed. Transfer to the oven and bake until the cheese is melted and bubbly. Top with the chorizo.
  • Serve the queso fundido with the warmed tortillas.
  • Enjoy!

QUESO FUNDIDO WITH CHORIZO



Queso Fundido with Chorizo image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Vegetable oil, for oiling the baking dish
6 ounces chorizo or spicy Italian sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas or soft tacos, warmed

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.

CHORIZO QUESO FUNDIDO



Chorizo Queso Fundido image

Provided by Food Network

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 23

1 pound ground pork
2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons guajillo powder
2 teaspoons black pepper
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 bunch fresh cilantro, minced
1 large Spanish onion, finely sliced
1 clove garlic, minced
2 tablespoons vegetable oil
1/2 bunch fresh cilantro, minced
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 cup cider vinegar
1 teaspoon kosher salt
1 teaspoon white sugar
2 to 3 Fresno chiles, sliced into rings
One 8-ounce bag or 1 cup shredded Monterey Jack cheese
One 8-ounce bag or 1 cup shredded mozzarella
Corn tortilla chips or flour tortillas, for serving

Steps:

  • For the chorizo pork sausage: Preheat the oven to 400 degrees F.
  • Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
  • Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
  • For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
  • For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
  • For the queso fundido: Preheat the oven to 350 degrees F.
  • Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
  • Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!

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