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!
Servings 4 servings
Calories 554kcal
Cost $13
Equipment
- meat masher
- cast iron 9" pie pan
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.