Best Queso Fundido With Chorizo Food

QUESO FUNDIDO WITH CHORIZO

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.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido.
• Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic and pepper and cook for one minute stirring constantly.
• Add chorizo and break up while coooking for about 10 minutes.
• Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted, about five minutes.
• Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes.
• Serve with warmed tortillas.

QUESO FUNDIDO CON CHORIZO

Steps:

• Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
• Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

QUESO FUNDIDO WITH CHORIZO

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.

QUESO FUNDIDO WITH CHORIZO RECIPE BY TASTY

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!

CHORIZO FUNDIDO

Steps:

• Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel.
• Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil on high until browned and bubbly, 5 or 6 minutes.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
• Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
• Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Char chilies directly over gas flame or in broiler until blackened on all sides.
• Enclose inpaper bag 10 minutes.
• Peel, seed, and coarsely chop chiles.
• Saute sausage and garlic in very large skillet over medium high heat unti browned, breaking into pieces, about 20 minutes.
• Add green onions; stir until wilted, about 5minutes.
• Remove from heat.
• Mix in cilantro and poblano chiles.
• Toss both cheeses and cornstarch in large bowl until coated.
• Bring 2 cups broth to simmer in large pot over medium-high heat.
• Add cheese by cupfuls, whisking until each addition is almost melted before adding the next.
• Remove from heat.
• Stir in chorizo mixture. Thin with more broth by 1/4 cupfuls if too thick. Season with salt and pepper.
• Transfer to bowl; serve with tortilla chips.