Queso Fundido

If there is one dish that my husband can’t get enough of (other than most any barbeque) it is queso fundido.  Or really anything with chorizo in it for that matter.  We brought it to a New Year’s Day party a couple weeks ago, but apparently he didn’t get his fair share with all of the other great food.  So here we are, and he has made a special request for it. 


I braved the elements (just had a little snow storm roll through last night) and headed over to the Mexican market to pick up a few items.  You really don’t have to go to the market, except for some reason I always think it tastes better when the ingredients come from a Mexican place.  Even though you can really make it without the extra stop.  One thing is for sure; it will be a great way to warm up on a really cold winter night!

Most Mexican restaurants have some version of this dish; and over the last few years we have tried it almost every time we've seen it on the menu. The way we like to make it includes an extra splash of crumbled cheese at the end to make sure no one gets shorted with only the melted cheese.  Either way, it is really hard to mess this dish up because of all of the great ingredients!

Queso Fundido Recipe

Recipe and photos by FT – Food Tasty! 

(serves 2 for main dish / 4 for appetizer)

½ lb ground chorizo (I use pork)

½ yellow onion sliced

3 to 4 oz Mexican melting cheese (Monterey jack will work)

2 oz Mexican crumble cheese (not necessary just an extra touch)

6 – 8 small flour tortillas

sliced pickled jalapenos

Optional Garnishes

clinatro

lime

hot sauce or salsa

Heat oven to 350 degrees. Wrap tortillas in foil and put in oven for 10 minutes.

In a medium sized skillet, over medium heat, brown the ground chorizo for 6 – 7 minutes and look to drain if there is too much residual oil.  Add onions and cook for another 6 - 7 minutes until onions are heated but still a little firm. 

Add the melting cheese to the top of the chorizo and onions then cover for a couple minutes with lid or foil until melted.

Serve immediately.  Fill tortilla shells with the yummy mixture and top with crumbled Mexican cheese and jalapeno slices as well as the rest of the optional ingredients based on your taste. 

It is great as an appetizer as we did recently, but can also be used as a main dish if you add a couple other sides to the menu and maybe even a margarita.  Enjoy!
Click here for a printable version of this recipe.

Sheri