QUESO FUNDIDO WITH CHORIZO RECIPE BY TASTY
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
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
Bake this creamy chorizo fundido for an easy and impressive party snack. Garnish with chopped tomato and green onion and serve with tortilla chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 4.1 g, Cholesterol 83.8 mg, Fat 30.7 g, Fiber 1.2 g, Protein 19.2 g, SaturatedFat 16.5 g, Sodium 640.3 mg, Sugar 1.4 g
QUESO FUNDIDO WITH CHORIZO
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
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
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
FUNDIDO
Steps:
- Char the peppers over a gas flame or under a broiler and then scrape off the blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice. Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top. Sprinkle half the cilantro over this and season to taste with salt and pepper. Place remaining cheese over all and top with remaining cilantro. This can all be done up to a day ahead and refrigerated until ready to serve.
- To serve: place the filled dishes in a hot (425 degree) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color. Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs. Serve immediately with crisp tortilla chips if desired. For the Black Bean Salsa: Blanch the bell peppers in lightly salted boiling water for 5 seconds. Plunge into cold water to stop cooking and drain. Combine with rest of ingredients and refrigerate. Can be stored refrigerated and covered for up to 3 days.
QUESO FUNDIDO
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
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
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
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!
AMAZING POLLO FUNDIDO
This is my boyfriend's favorite dish. He is originally from the west coast, and now lives on the east coast. You really can't find this dish in restaurants on the east coast, so I decided to make it for him. I found ONE recipe for it on the internet ,and it wasn't very good. So I called the restaurant he used to get it at, and asked for the recipe. They gave me a few hints but kept the rest confidential. SO between what they told me, and what I found on this site I made up my own version. Hope you like it!
Provided by Niki D
Categories Chicken
Time 45m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Dice your peppers, onion,and the chicken.
- Add seasonings.
- Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
- Remove from heat.
- If you have a deep fryer start to heat it up.
- If you don't, use a big pot and heat the 2 cups of vegetable oil.
- You will be deep frying!
- (Tip:Flour tortillas are easier to work with when they are warm)
- Fill the tortillas with the chicken mixture and roll.
- (Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer).
- Place the filled tortilla in the deep fryer until crispy and brown.
- When done place on a paper towel to soak some of the grease.
- Put the finished tortillas in a baking dish large enough to fit all 12; set aside.
- Preheat oven to 325°F.
- To make filling: In a blender, Put the cream cheese, sour cream, half& half, garlic, and Jalapeño blend until creamy.
- Spoon the mixture over the tortillas, until covered sprinkle cheese on top.
- Bake in oven until the cheese has melted.
- Great with Mexican rice!
Nutrition Facts : Calories 782.1, Fat 43.1, SaturatedFat 18.4, Cholesterol 177.8, Sodium 792.7, Carbohydrate 44.2, Fiber 3.6, Sugar 5.7, Protein 52.3
TRADITIONAL QUESO FUNDIDO
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
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
GREEN QUESO FUNDIDO
Not only is it fun to say, it's tasty. Another from Rick Bayless on PBS. You need to make the Chorizo Verde, but not to worry, I posted that also. I could not find one on 'Zaar'. I did forget the spinach so I had to do plan 'B'. This over white rice. It was incredible.
Provided by Tugar357
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1.Here is where Rick and I differ. I caramelized the onions a little before adding the Chorizo. He likes them crunchy.
- 2. Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium heat. Add the onion and chorizo and cook, stirring regularly and breaking up any clumps, until the chorizo is cooked through, about 10 to 15 minutes. Add the beer or other liquid ( white wine, tequila, water, or chicken stock) and the spinach; stir until the liquid has evaporated and the mixture is once again dry looking.
- 3. Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas and salsa for making soft tacos.
- NOTE: If you use beer, Monterrey Jack is the best cheese.
Nutrition Facts : Calories 763.3, Fat 45.7, SaturatedFat 19.2, Cholesterol 84.8, Sodium 1735.6, Carbohydrate 54.9, Fiber 4.6, Sugar 5.2, Protein 32.5
QUESO FUNDIDO
This is a variation of Bobby Flay's recipe for queso dip. Different than most. It is a hit a parties and great with margaritas and is a bit easier than the original!
Provided by KathyP53
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring wine to simmer in double boiler.
- Add grated cheeses, stirring until completely melted.
- Add remaining ingredients and cook for 5 minutes, stirring frequently.
- Pour into fondue dish and serve with tortilla chips.
Nutrition Facts : Calories 609.7, Fat 46.6, SaturatedFat 25.8, Cholesterol 128.7, Sodium 1253.5, Carbohydrate 4.3, Fiber 0.2, Sugar 2.1, Protein 35.6
POLLO FUNDIDO
My husband loves to order this at Garcias, and so we had to find a recipe to make it at home. We found one on the web and have changed it a little to suit us.
Provided by Kzim4
Categories Chicken Breast
Time 1h
Yield 16-20 burritos, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Boil chicken in water (or broth) until cooked through.
- Let cool enough to handle, and then shred. Place in large mixing bowl.
- Saute green pepper and onion in a small amount of butter or oil until pepper is tender and onion is translucent.
- Add to chicken in bowl.
- If you have a deep fryer, fill it up and turn it on. If not, heat up 2 inches of oil in a large fry pan over medium-high heat.
- While the oil is heating, make sauce. Combine cream cheese, sour cream, jalapeños, half and half, and garlic cloves together in a blender. Blend on high speed until smooth.
- Add half of the sauce mix to the chicken mixture.
- Add 1/2 cup of cheese to chicken mixture, and stir to combine all together.
- Place approximately 1/2 cup of chicken mixture on a tortilla and roll up "burrito style". Repeat for remaining mixture.
- Fry "burritos" in oil until golden brown, turning once if frying in a fry pan.
- Remove to paper towels to drain.
- Preheat oven to 325°F.
- Place chicken "burritos" in a large glass pan (9x13 is recommended).
- Pour remaining sauce over the top (you can reserve about 3/4 cup, if desired, for serving on the side).
- Sprinkle with remaining cheese.
- Place in oven for approximately 15 minutes, or until cheese is melted.
Nutrition Facts : Calories 765.3, Fat 50.2, SaturatedFat 26.9, Cholesterol 201.3, Sodium 882.7, Carbohydrate 36.7, Fiber 2.4, Sugar 6.3, Protein 41.5
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- 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.
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