Queso Fundido
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3ounces chorizo, sliced ¼ inch thick
- 1teaspoon olive oil
- ½ to 1jalapeño pepper, seeded, if desired, and finely chopped
- ½pound Oaxacan cheese, mozzarella or Monterey Jack cheese, diced small
- 1tablespoon chopped fresh cilantro
- Corn or flour tortillas, for serving
Nutritional analysis per serving (4 servings)
298 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 17 grams protein; 511 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
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.
- Step 2
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.
Private Notes
Comments
Mine came out like an unwieldy blob. Inedible. Made with Oaxacan cheese.
This was so easy and delicious! I had my doubts about the consistency of the melted cheese, but it was easily dippable as long as it was warm. (I used mozzerella, which was just stringy enough to be fun, and of course it firmed up, like any cheese, as it cooled.)
Land o lakes white American or boarshead American works well, also, I add some whole milk and pickled jalapeños works well… with the fresh jalapeños as the garnish….