Queso Fundido Tacos Recipe 45 Food

QUESO FUNDIDO TACOS

Steps:

• Heat a saucepan over medium heat and add the butter. Stir in the garlic. Add the salt and pepper. Cook for just about 60 seconds. Slowly stream in 1 cup of the half and half, whisking the entire time. In a bowl, whisk together the remaining 1/2 cup half and half and cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.
• Stir in the grated cheese, one small handful at a time, until melted.
• Heat a large skillet over medium heat and add the chorizo, breaking it apart with a wooden spoon. Cook, stirring often and crumbling the chorizo apart, until it's browned, about 6 to 8 minutes.
• In a bowl, stir together the onion, cilantro and lime juice with a pinch of salt.
• To build the tacos, spread a few tablespoons of the queso on the flour tortilla. Wrap it around one of the hard shell tortillas. Fill the hard shell with the crumbled chorizo. Top with the onion and cilantro mixer. Repeat with remaining ingredients and serve with the extra queso!

QUESO FUNDIDO

Steps:

• Preheat the oven to 350 degrees. Spray a pie plate with nonstick cooking spray.
• In a large skillet, brown the sausage and onion, breaking up the meat with the back of a spoon. Drain and spoon the mixture into an 8-inch pie dish. Cover the mixture with cheese.
• Bake for 15 to 20 minutes or until the cheese is melted. Serve with corn tortillas, sour cream, and salsa.

QUESO FUNDIDO

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

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!

QUESO FUNDIDO TACOS RECIPE - (4/5)

Steps:

• 1. Roasting the poblano chiles. Roast the poblanos on an open flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin is evenly blistered and blackened, about 5 minutes for an open flame, about 10 minutes for the broiler. Be careful not to char the flesh-only the skin. Cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skin, then pull or cut out the stems and the seed pods. Tear the chiles open and quickly rinse to remove stray seeds and most bits of skin. Cut into ¼-inch-wide strips about 2 inches long. 2. The chorizo-poblano mixture. In a medium-size skillet (preferably non-stick), cook the chorizo over medium heat, stirring to break up any clumps, until half-cooked, about 5 minutes. (As the chorizo heats, it should render enough fat to cook the meat; if the mixture seems dry, add a little oil.) Add the onion and cook, stirring frequently, until the onion is richly golden and the chorizo done, about 10 minutes. (If the mixture looks very oily, drain.) Stir in the poblano strips, taste and season with salt if you think the mixture needs some. 3. Finishing the queso fundido. Sprinkle in the cheese. 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). Sprinkle with the crumbled oregano and serve without a moment's hesitation, accompanied by the warm tortillas.

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.

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.

QUESO FUNDIDO

Steps:

• In a medium skillet or a flame-proof gratin dish over moderate-high heat, cook chorizo until golden, about 5 minutes. Remove with a slotted spoon, leaving any rendered fat in pan.
• Stir in olive oil and jalapeño. Cook for 1 minute. Add cheese, and reduce heat to medium-low. Cook, stirring constantly, until cheese is fully melted, about 3 minutes. Garnish with cilantro and chorizo and serve hot from pan with tortillas for scooping up mixture.