Queso Fundido With Chorizo, Jalapeño and Cilantro
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7ounces dried chorizo, diced small
- 1jalapeño, seeded and finely chopped
- 2tablespoons chopped cilantro
- 2scallions, finely chopped
- ¼teaspoon salt
- 1pound 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
Nutritional analysis per serving (4 servings)
714 calories; 54 grams fat; 27 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 37 grams protein; 1190 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes.
- Step 2
In a medium bowl, mix the jalapeño, cilantro, scallions and salt. Add the cheese and toss well.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Maybe worth noting (?) the recipe calls for dried chorizo - Spanish, I think - & does not render a lot of fat (at least compared with Mexican chorizo.) Dried chorizo has the consistency of summer sausage or pepperoni. Mexican chorizo is more like breakfast/link sausage renders more fat, comparatively. Some folks will still want to drain the dried chorizo fat - I would not (flavor.) I would drain the Mexican.
Either chorizo will work fine. Each will produce a noticeably different outcome.
As per Seriouseats.com (http://www.seriouseats.com/2017/01/how-to-use-cornstarch-and-evaporated-..., if you want an oozing, creamy melted cheese, that doesn't break or solidify, cornstarch and evaporated milk are your friends. For this recipe I'd use a tablespoon of cornstarch (mixed well w/the grated cheese) and about 1/3 can of evaporated milk. This trick really works.
After reading a lot of the comments I made this twice. Once as a dip substituting 8oz of cream cheese for 8oz of Monterey Jack, which kept it oozy and good for chips. The second with just MJ which was perfect for the sandwiches. It was good both ways. The chorizo makes it.
I used Mexican chorizo which I cooked first and drained thoroughly. I then added the tbl. of cornstarch to the grated cheese, tossing til coated. I had about 1/4 cup or so of cream which I added to the dish, stirring it in, just before broiling. Happy to report that the queso stayed pliant and scoopable to the end (which wasn't very long). Delicioso!
I wish this recipe called for milk or some other ingredient to make it smoother and more soft, very rubbery and tough…tasted good though.
We thought this was delicious. Because we live in Europe and Monterey Jack isn’t available we used 1/2 low moisture mozzarella and 1/2 sharp Irish cheddar. Also used three jalapeños and took the advice and added the one tablespoon of cornstarch and 5 oz of evaporated milk. We ate with flour tortillas, salsa, and guacamole and that made it feel like a proper dinner. So, so, good!