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Queso fundido con chorizo served with crispy tortilla chips and warm corn tortillas.

Queso Fundido with Chorizo


Description

Queso fundido with chorizo is flavorful Mexican appetizer – a melty, stretchy hot cheese dip. It features savory melted cheese and Mexican sausage crumbles with diced green chiles folded in. Spooned into warm tortillas it’s eaten like hot cheese tacos.


Ingredients

Units Scale

For Queso Fundido with Chorizo

  • 2 cups Oaxaca cheese, shredded on a box grater
  • 2 cups Pepper Jack cheese, shredded on a box grater
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder, plus extra for sprinkling
  • 1 (9-ounce) roll Mexican pork or beef chorizo*
  • 1/4 cup white onion, finely minced
  • 1 (4-ounce) can Ortega fire-roasted diced green chilies, well drained

Pico de Gallo Garnish

  • 12 cherry tomatoes, halved or quartered
  • 1 1/2 tablespoons white onion, minced
  • 1/2 tablespoon fresh cilantro, chopped
  • 1/2 tablespoon lime juice, from 1 Mexican lime (same as Florida Key lime)
  • Kosher salt, to taste

For Serving

  • Small corn or flour tortillas (warmed) πŸ‘‰πŸ» highly recommend tortillas
  • Or very sturdy corn tortilla chips – that don’t break easily

Instructions

RECIPE PREP: Preheat oven to 400ΒΊF.

  1. In a large bowl, toss the 2 types of cheeses together with the dried oregano and chili powder. Set the bowl aside.
  2. Prep the pico de gallo. Add tomatoes, onion, cilantro and salt to a small bowl. Toss briefly to combine.
  3. Cook chorizo in a wide, shallow, cast-iron skillet over medium heat. While cooking, break the sausage into crumbles. Once fully cooked, about 8 to 10 minutes, reserve 3 tablespoons for later. Do not drain off the grease from the pan. However, if the sausage has a lot of excess grease, use a paper towel to blot some of it off.
  4. Add onion and chiles to the pan. Cook until the onion is soft and fragrant, about 3 to 4 minutes.
  5. Distribute the cheese over the chorizo in an even layer. Lightly sprinkle some chili powder over the top. Bake for 8 to 10 minutes, or until the cheese is melted and bubbly. But don’t over-bake or the cheese can develop a chewy texture.
  6. Garnish the hot dish with the reserved chorizo, a scattering of cilantro, and pico de gallo. Serve with warm corn or flour tortillas (spoon it into the tortillas), or very sturdy tortilla chips. Enjoy immediately.

Notes

*Substitute for chorizo: If you can’t find Mexican chorizo sausage at the market, look for a roll of Jimmy Dean hot breakfast sausage, or use spicy Italian sausage (with casings removed).

Shred the cheese by hand: For any melted cheese recipe like this queso fundido, it’s important to grate the cheese by hand. Pre-shredded cheese has a coating on it that keeps the individual pieces from sticking together. Unfortunately, this coating also prevents the cheese from melting smoothly.

Dried oregano: To release the full flavor and aroma of this dried spice, crush and crumble it between your fingers before adding it to the mix of cheeses.

For smaller servings: Divide the cooked chorizo mixture between 4 round mini servers (small cast-iron skillets). Then proceed with the recipe as directed. This method is perfect for Game Day gatherings.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dip
  • Method: Stovetop, Oven
  • Cuisine: Mexican

Keywords: Queso Fundido, Queso Fundido con Chorizo, Queso Fundido with Chorizo, Queso Fundido Recipe