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
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 WITH ROASTED POBLANO VINAIGRETTE
Provided by Bobby Flay
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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.
QUESO FUNDIDO CON POBLANO
Steps:
- Combine all the ingredients in an oven-proof dish on a baking sheet and melt in the oven. Serve with corn tortillas, garnished with a whole stuffed roasted pepper.
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- Heat a 9-inch cast iron skillet over medium-high heat. Add in chorizo and cook, stirring occasionally until browned, about 5 minutes.
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- Roast the poblano peppers on all sides. I prefer the broiler, but you can also hold them above a gas flame if you have a gas stove. When they are blackened on all sides, remove to a bowl and cover it with a towel.
- Let the peppers rest for 5 minutes. Then peel the blackened skin off, remove the inner core with the seeds, and quickly rinse the remaining seeds out.
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