QUESO FUNDIDO (EASY CHORIZO DIP)

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Queso Fundido is an incredible game day nibble or messy starter with chorizo and chiles. Make and serve the simple chorizo plunge in a similar container!

In Spanish, queso fundido means liquefied cheddar.

It’s a warm cheddar plunge, a fondue of sorts, made with a mix of a few cheeses, fiery chorizo hotdog, cut onions and poblano peppers.

I like to make it in either a cast iron skillet or a stone preparing dish. Along these lines, it goes from the stove directly to the gathering table.

For a game day smorgasbord or potluck, make a ton of this simple chorizo plunge since it generally goes rapidly. You can keep queso fundido warm in the broiler, on an electric hot plate, or even exchange it into a sluggish cooker.

I like to serve the warm plunge with primary dishes like Crispy Beef Flautas, natively constructed carnitas, chipotle chicken tacos, and surprisingly flame broiled prickly plant!

Another choice is to scoop some queso fundido over destroyed rotisserie chicken, pulled pork, or flame broiled chicken tostadas. It tastes inconceivable and it’s an extraordinary method to raise a straightforward starter to a primary course supper.

Ingredients

  • 1 tsp olive oil
  • 1 large poblano chile seeded and cut into thin strips
  • 1 medium yellow onion sliced thin
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 8 oz chorizo sausage removed from casing
  • 4 oz Monterey Jack cheese cubed (See Note 1)
  • 4 oz Pepper Jack cheese cubed
  • 4 oz White Cheddar cheese cubed
  • Tortilla chips

Instructions

  1. Preheat oven to 350°F.
  2. In a cast iron skillet or frying pan over medium high heat add the oil. Heat for a minute and add the sliced poblano, onion, salt, garlic powder and cook for 3 minutes before adding the chorizo sausage. Brown all for about 5 minutes more.
  3. If very oily, depending on sausage, drain sausage and vegetable mixture. Remove from pan and set aside.
  4. Cube cheese(s) and place on bottom of the skillet or oven ready pie baking dish. Top with sausage vegetable mixture and bake for 10 minutes. Cheese should be melted and bubbling. Serve with tortilla chips.

Notes

  • Traditionally, to keep this authentic, if you can find queso de Oaxaca use 12 ounces of that instead of the 3 different cheeses listed here. It’s a firm Mexican cheese that is slightly salty and melts similar to mozzarella.
  • The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Nutrition

Calories: 407kcal | Carbohydrates: 4g | Protein: 23g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 882mg | Potassium: 261mg | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 17.3mg | Calcium: 427mg | Iron: 1.1mg