QUESO FUNDIDO
This cast iron skillet queso fundido with Oaxaca cheese, Monterey Jack, roasted poblano pepper, and Mexican chorizo, is the ultimate party dip. This easy queso fundido recipe only has 4 ingredients, but is packed full of flavor.
Provided by Stephanie
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Put oven on high broil, and place a whole poblano pepper on a small sheet pan. Broil until it's charred on each side (about 10 minutes total). Remove from oven and cover with foil, allow the pepper to steam for 5 minutes, this helps the skin easily peel off. Peel the skin off the poblano pepper, then dice, discarding the seeds.
- Preheat oven to 400F degrees
- In a cast iron skillet, over medium/high heat, add in the chorizo. Cook the chorizo fully through, breaking it up into smaller pieces as it cooks. Use a slotted spoon and set aside.
- Lower the heat to medium, add in avocado oil, diced onion and roasted poblano peppers. Sauté until the onion becomes translucent, about 4 minutes. Add onion and poblanos to the chorizo bowl and mix together.
- Turn the heat off and add half the grated cheese to the bottom of the skillet evenly. On top of the cheese, add in the chorizo, onion, poblano mix, and evenly spread. Add the rest of the cheese on top.
- Place in the oven for 8-10 minutes, until the cheese is browned and bubbling.
- Remove from the oven, garnish with cilantro and roma tomatoes, and serve immediately in the cast iron skillet.
- Use tortilla chips or scoop the queso fundido into warmed tortillas. Enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 738 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
QUESO FONDUE
Provided by Bobby Flay
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F.
- Rub the poblano and jalapeno chiles with oil and sprinkle with salt and pepper. Place on a sheet pan and roast, turning a few times, until golden brown and blistered all over, about 15 minutes for the jalapeno and 25 minutes for the poblanos. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and dice or slice.
- Meanwhile, melt the butter in a medium Dutch oven over medium heat, then add the flour and whisk until smooth and the raw flour taste has cooked out, about 2 minutes.
- Slowly whisk in the hot milk, then bring to a boil, reduce to a simmer and cook, whisking constantly, until the mixture begins to thicken, about 7 minutes. Season with salt and pepper and the chile de arbol.
- Reduce the heat to low and begin adding the cheese a handful at a time, whisking until smooth. Taste for seasoning and fold in some of the diced chiles. Pour into a fondue pot.
- Mix the remaining diced chiles with the Pickled Red Onions and cilantro and top the queso with the mixture. Serve with tortilla chips, tortillas or radishes.
- Saute the onions in 1 tablespoon oil in a saute pan over medium-low heat until soft.
- Meanwhile, place the vinegar, sugar, peppercorns, thyme sprigs and 1/4 cup oil in a noncorrosive saucepan and bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes. Remove the pot from the heat and allow the onions to steep for at least 2 hours, or up to overnight. (If steeping overnight, transfer to a bowl and cover.) When ready to serve, drain the liquid and top with chopped thyme.
QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE
We have probably all had those melted cheese dips that are so popular in Mexican restaurants. This is a much more authentic version yet still simple and yummy. This makes a complete meal that is tasty and FUN! Soyrizo is the Soy based vegetarian version of chorizo. If you have an aversion to cooking with beer you can use some broth in place of the beer. The beer really does impart a special flavor that is unmatched. You could probably use a non-alcoholic beer as well. You could also su the canned chilies and fresh tomatoes with a can of Rotel undrained.
Provided by Mamas Kitchen Hope
Categories High In...
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
- Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
- Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
- Serve with chips , tortillas, bread or veggies for dipping.
Nutrition Facts : Calories 651.6, Fat 48.2, SaturatedFat 30.6, Cholesterol 178.8, Sodium 1121.2, Carbohydrate 11.6, Fiber 0.8, Sugar 7, Protein 39.7
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
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