Loaded Queso Fundido Food

QUESO FUNDIDO

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!

LOADED QUESO FUNDIDO

Steps:

• Preheat oven to 375˚F; In a small bowl; combine all Radish Pico de Gallo ingredients. Mix until all ingredients are fully incorporated, cover, and refrigerate until needed.; Preheat a cast iron skillet for 2 minutes over medium heat. Cook the chorizo for 5 minutes, crumbling with a spoon while cooking. Add onion, poblano peppers, and cook for 2 minutes. Add corn and cook for an additional 2 minutes.; Remove half of the chorizo mixture from the skillet and reserve. Spread 1 cup Chihuahua® Cheese across the skillet. Return reserved chorizo mixture back to the skillet and top off with remaining Cheese. Bake for 8 to 10 minutes or until cheese melts.; Set broiler to 550˚F Broil for an additional 2 to 3 minutes or until cheese is golden. Top with Pico de Gallo, radish slices, jalapeño slices, and cilantro.; Serve Loaded Queso Fundido with chopped pork rinds and warm tortillas. Enjoy!; Cook's note: Loaded Queso Fundido is also great with crusty bread, crackers, tortilla chips, or jumbo pork rinds.

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!

QUESO FUNDIDO

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.

LOADED QUESO FUNDIDO

Steps:

• Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
• Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
• Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.

LOADED QUESO

Steps:

• Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
• For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
• Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
• To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.

TRADITIONAL QUESO FUNDIDO

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.