Chorizo Queso Fundido is super cheesy appetizer idea that is ready in just 15 minutes! Cheese, veggies, chorizo and chips, how can you go wrong?
CHORIZO QUESO FUNDIDO
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Chorizo Queso Fundido isn’t your typical cheese dip. In fact, I’m not even sure if I’d refer to it has a dip. It is more like a cheesy spread than anything. Queso dip, or chili con queso, typically starts by making a blond roux (butter and flour), then adding milk and lastly, blending in cheese. Chorizo Queso Fundido is just pure, simple cheese. And whatever fixings you decide to throw in.
Traditional Queso Fundido is made with grated Oaxaca or mozzarella cheese, or a combination of both. Oaxaca makes for a perfectly gooey, string cheese and won’t get gummy easily, but it can also be more challenging to find and expensive. I typically use a blend of sharp cheddar cheese and pepper jack, which works well. You can use any combination of cheeses you have hiding in your cheese drawer, just make sure they equal about 3 cups grated.
Freshly grating cheese is another important element of Chorizo Queso Fundido. Pre-shredded cheeses are great and convenient, but they are lightly tossed in flour to prevent the shreds from sticking together. In recipes like this, where you want those long, stringy, cheesy pieces, the flour will prevent this from happening and could also create a funny texture. Take the time to freshly grate your cheese and the end result will be magical.
Lastly, Chorizo Queso Fundido is served with chips or tortillas. I like to make my own homemade corn tortilla chips (they are super easy and taste SO much better!) or buy small flour tortillas. After being flambéed (also known as thrown under the broiler), the cheese will stay cheesy for about 10-15 minutes, so eat fast! You can store leftovers and re-melt. They even taste delicious on top of a grilled chicken breast marinated in Italian dressing.
If you are looking for another, vegetarian version of Queso Fundido, check out this recipe.
- 2 teaspoons vegetable oil
- ½ cup chorizo, cooked and crumbled or chopped
- 2 tablespoons white onion, diced
- 2 tablespoons green bell pepper, diced
- 2 tablespoons red bell pepper, diced
- 2 tablespoons fresh cilantro, chopped
- 1 jalapeno, seeds removed finely diced
- 1 teaspoon chili powder
- 1 1/2 cup pepper jack cheese, shredded
- 1 1/2 cup sharp cheddar, shredded
- 1 lime wedged
- 1 plum tomato, seeds and pulp removed, diced
- Tortilla chips
- Heat medium cast iron skillet or some other over-safe pan over high heat. When hot, add vegetable oil.
- Add chorizo, white onion, green bell pepper, red bell pepper, cilantro, jalapeno and chili powder. Sauté until soft, approximately 2-3 minutes. Remove from heat.
- Heat oven broiler to high heat.
- Sprinkle cheese evenly over chorizo and vegetable mixture. Don’t attempt to stir it, it will get clumpy.
- Place under broiler for 3-4 minutes or until cheese is melted, brown and bubbly.
- Remove and top with the juice of one fresh lime, diced tomatoes, and additional cilantro, if desired. Serve with tortilla chips!