Quesofundido Recipes

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QUESO FUNDIDO



Queso Fundido image

Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 6 cups.

Number Of Ingredients 10

1 pound uncooked chorizo
2 cups fresh or frozen corn, thawed
1 large red onion, chopped
1 poblano pepper, chopped
8 ounces fresh goat cheese, crumbled
2 cups cubed Monterey Jack cheese
1 cup cubed pepper jack cheese
1 large tomato, seeded and chopped
3 green onions, thinly sliced
Blue corn tortilla chips

Steps:

  • Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.

Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

QUESO FUNDIDO



Queso Fundido image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield Makes about 4 cups

Number Of Ingredients 14

1 tablespoon olive oil
4 ounces Mexican chorizo
1 small onion, finely diced
1 green bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1/4 cup tequila (optional)
1 pound Monterey Jack cheese, grated
8 ounces white Cheddar cheese, grated
Chili powder
2 Roma tomatoes, finely diced
Kosher salt
1/4 cup chopped cilantro leaves, for serving
Tortilla chips, for serving
Carrot sticks and cauliflower florets, for serving

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!

QUESO FUNDIDO



Queso Fundido image

Dig into this vegetarian version of the classic party starter straight from the oven -- the double-cheese, double-chile dip is bubbling and delicious after only 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 large poblano chile, seeded and cut lengthwise in quarters, then crosswise in 1/4-inch strips (1 cup)
1 onion, thinly sliced (1 1/4 cups)
Kosher salt
1 serrano chile, thinly sliced, seeded if desired (1 tablespoon)
1 pound low-moisture mozzarella (such as Polly-O), cut into 1/2-inch cubes
6 ounces fresh goat cheese, crumbled
Jicama sticks, radishes, and tortilla chips, for serving

Steps:

  • Preheat broiler with rack 4 inches from heating element. Heat a large ovenproof skillet over medium-high. Swirl in oil. Add poblano and cook, 3 minutes. Add onion and season with salt. Cook until onion is softened and poblano is slightly charred, 4 minutes. Add serrano and cook until softened, 2 minutes more. Remove from heat. Add both cheeses. Broil until bubbly and browned in spots, 2 to 3 minutes. Serve with jicama sticks, radishes, and tortilla chips.

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.

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!

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

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