Queso Fundido con Chorizo

Who doesn't love ooey, gooey, melty cheese? This is a copycat of the delicious appetizer I love to get at any Mexican restaurant that serves it. And I think this is better than most I've tried. This will become your new favorite dip to make...I promise!

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 554kcal

Author Teri

Cost $13

Equipment

Ingredients

1 poblano pepper
1 tablespoon extra virgin olive oil
½ medium yellow onion
6 ounces chorizo sausage
½ teaspoon salt
8 ounces Chihuahua cheese
12 flour tortillas street taco size
¼ cup tomato chopped, for garnish
1 tablespoon cilantro chopped, for garnish
¼ cup queso fresco for garnish

Instructions

Remove seeds and membranes from the poblano pepper. Cut into thin strips.
Slice onion into thin strips.
Preheat oven to 425°F.
Add olive oil to a medium skillet and heat over medium heat. Add peppers and onion and sauté until the vegetables are slightly soft.
If the chorizo sausage is in a casing, remove from casing. Add meat to the vegetable mixture and heat until crumbly and cooked through.
Add cheese to an oven proof pan and top with the meat and vegetable mixture.
Cook in the oven for about 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped tomatoes, chopped cilantro and queso fresco cheese. Serve with warmed flour tortillas.

Notes

Makes 4 large servings, 8 small servings.

You can use regular taco size flour tortillas, but I prefer the smaller street taco size, since you may not want to fill up a taco size tortilla with that much cheese. Or maybe you do. No judgement. I wouldn't go bigger than the taco size though.

You can prepare the sautéed peppers and onions and chorizo in advance, if you don't want to be stuck cooking at a party. Just throw them in the refrigerator, and when it's time to eat, just throw everything in the baking pan and throw it in the oven!

Cheese substitutes: My favorite to use in this recipe is Chihuahua cheese, but great substitutes would be mozzarella, Monterey Jack, asadero, Oaxaca, or panela cheese.

Poblano pepper substitutes: Try another mild-heat pepper such as a green bell pepper, Anaheim, cubanelle or jalapeño.

Nutrition