Queso Fundido Del Grito By Aaron Sanchez Food

QUESO FUNDIDO

Queso Fundido image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 link fresh Mexican chorizo, casing removed
1/2 yellow onion, minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
1/2 cup shredded Oaxaca cheese
1/2 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 tablespoon all-purpose flour
1/2 cup dark beer
1/2 cup canned pinto beans, drained and rinsed
1/2 cup canned diced roasted green chiles
Chopped scallions and diced tomato, for garnish
Tortilla chips, see Cook's Note

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.

QUESO FUNDIDO WITH CHORIZO, JALAPEñO AND CILANTRO

Queso Fundido With Chorizo, Jalapeño and Cilantro image

Here is a magical recipe that works as well for a family dinner as for a football-watching spread: a pound of Monterey Jack melted over chorizo, jalapeño and cilantro, served with chips and lime. You're welcome.

Provided by Melissa Clark

Categories quick, appetizer

Time 25m

Yield 4 sandwiches or 8 hors d'oeuvres servings

Number Of Ingredients 10

Ingredients

7 ounces dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 tablespoons chopped cilantro
2 scallions, finely chopped
1/4 teaspoon salt
1 pound Monterey Jack cheese, grated
Sliced bread, if serving as sandwiches
Extra virgin olive oil, if serving as sandwiches
Tortilla chips, if serving as dip
Lime wedges, if serving as dip

Steps:

Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
If serving as dip, skip to Step 4. If serving as sandwiches: drizzle slices of bread with oil and brown in a toaster oven. Top with chorizo, then the cheese mixture. Return to toaster oven and toast until bubbling.
If serving as dip: heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking or gratin dish. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 10 grams, Sodium 473 milligrams, Sugar 1 gram, TransFat 0 grams

QUESO FUNDIDO WITH ROASTED POBLANO VINAIGRETTE

Queso Fundido With Roasted Poblano Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 poblano chile peppers
1 tablespoon red wine vinegar
1 large clove garlic, chopped
1 teaspoon honey
1/4 cup canola oil
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces monterey jack cheese, grated (about 3 cups)
Kosher salt and freshly ground pepper
8 ounces goat cheese, sliced into 8 rounds
2 tablespoons chopped fresh cilantro
Multicolored tortilla chips, for serving

Steps:

Make the vinaigrette: Preheat the oven to 425 degrees F. Put the poblanos on a baking sheet and roast, turning, until browned, about 15 minutes. Transfer to a bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop.
Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper.
Make the queso fundido: Melt the butter in a medium saucepan over medium heat; add the flour and cook, whisking, 1 minute. Whisk in the milk and cook, whisking, until slightly thickened, about 5 minutes. Remove from the heat and stir in the monterey jack. Add 1/4 teaspoon salt, and pepper to taste. Turn on the broiler.
Scrape the cheese mixture into an 8-inch cast-iron pan and arrange the goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.

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