QUESO FUNDIDO
Dig in to this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crumble chorizo into a 10-in. cast-iron or other ovenproof skillet; add corn, red onion and pepper. Cook over medium heat until meat is fully cooked, 6-8 minutes; drain. Stir in the cheeses., Bake until bubbly, 14-16 minutes. Sprinkle with tomato and green onions. Serve with chips.
Nutrition Facts : Calories 161 calories, Fat 12g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 365mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
QUESO FUNDIDO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield Makes about 4 cups
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a 9-inch cast-iron skillet, heat the olive oil over medium heat. Add the chorizo and cook, crumbling it as you go, until browned and cooked through.
- Remove the chorizo from the skillet and drain it on paper towels (chorizo is very greasy!). Pour off any excess fat from the skillet.
- Without cleaning the skillet, add the onion and bell peppers.
- Cook the veggies over medium-high heat, stirring frequently, until they brown and soften, about 5 minutes. Turn off the heat and stir in the tequila, if using. Turn the heat back on to medium-high and cook until the vegetables are golden brown and the liquor has reduced, 2 to 3 minutes more. Remove the vegetables from the skillet and set them aside. Turn off the heat.
- Mix the cheeses together, then cover the bottom of a medium ovenproof skillet with one-third of the cheese mixture . . .
- Add one-third of the vegetables . . .
- And one-third of the chorizo.
- Continue with two more layers, ending with chorizo. Sprinkle the top with chili powder.
- Bake until the cheese is totally melted, hot, and slightly bubbling around the edges, 4 to 5 minutes. Watch it constantly, as you don't want the cheese to get overly melted and hard. But you want it to be sizzling!
- Top with the tomatoes, a sprinkle of kosher salt, and the cilantro.
- Serve immediately with tortilla chips . . .
- Or carrot sticks and cauliflower florets if you want to avoid chips!
LOADED QUESO FUNDIDO
Queso Fundido is Spanish for melted cheese. Our recipe for Loaded Queso Fundido with delicious Pork Chorizo, fire roasted corn, and radish pico de gallo is perfect for sharing with friends at your Championship Football Fiesta. ¡Muy sabroso!
Provided by V & V Supremo Foods, Inc.
Number Of Ingredients 5
Steps:
- Preheat oven to 375˚F; In a small bowl; combine all Radish Pico de Gallo ingredients. Mix until all ingredients are fully incorporated, cover, and refrigerate until needed.; Preheat a cast iron skillet for 2 minutes over medium heat. Cook the chorizo for 5 minutes, crumbling with a spoon while cooking. Add onion, poblano peppers, and cook for 2 minutes. Add corn and cook for an additional 2 minutes.; Remove half of the chorizo mixture from the skillet and reserve. Spread 1 cup Chihuahua® Cheese across the skillet. Return reserved chorizo mixture back to the skillet and top off with remaining Cheese. Bake for 8 to 10 minutes or until cheese melts.; Set broiler to 550˚F Broil for an additional 2 to 3 minutes or until cheese is golden. Top with Pico de Gallo, radish slices, jalapeño slices, and cilantro.; Serve Loaded Queso Fundido with chopped pork rinds and warm tortillas. Enjoy!; Cook's note: Loaded Queso Fundido is also great with crusty bread, crackers, tortilla chips, or jumbo pork rinds.
LOADED QUESO
You'll never have to decide between queso, guacamole or salsa again. This epic trio dip is inspired by the queso at Torchy's Tacos in Houston, Texas. A classic green chile queso gets topped with fresh guacamole and just the right amount of heat with a homemade diablo sauce. Use a cast-iron skillet to keep the queso warm longer, although it probably won't last that long with a crowd!
Provided by Gabriela Rodiles
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the processed cheese, green chiles and 1/3 cup of the tomatoes along with some of their juice to a medium saucepan or an 8-inch cast-iron skillet and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until the cheese has melted, about 5 minutes.
- For the diablo sauce, add the remaining tomatoes and juice, chipotle peppers, apple cider vinegar, brown sugar and 1 teaspoon salt to a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer for about 10 minutes, stirring occasionally with a rubber spatula. Set aside to slightly cool, about 5 minutes. Put the sauce into the jar of a blender and blend until smooth (see Cook's Note).
- Add the avocado, jalapeno, red onion, lime juice, cilantro and 1/2 teaspoon salt to a small bowl. Mash the avocado with the side of a spoon and stir to combine.
- To serve, top the queso with the guacamole, queso fresco, cilantro and a drizzle of the diablo sauce. Serve with tortilla chips.
QUESO FUNDIDO
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl.
- Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture.
- Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips.
LOADED QUESO FUNDIDO
Mexican fondue loaded with flavor. Additional fillings could be added to this easily: shrimp, crawfish, black olives, etc. Great over chips, baked potatoes, or just about anything.
Provided by FoodieJJ54
Categories Hot Cheese Dips
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken broth to a boil in a pot; add American cheese, bring to a simmer, reduce heat to low, and cook, stirring frequently, until the cheese melts into the broth, about 5 minutes.
- Heat olive oil in a skillet over medium-high heat; saute chicken and chorizo in oil until the chicken is no longer pink in the center, 5 to 7 minutes. Add mushrooms, tomatoes, onion, jalapenos, green onions, and garlic; saute until all vegetables are tender, 7 to 10 minutes.
- Stir chicken mixture into the melted cheese; bring to a simmer. Stir Cheddar cheese into the mixture and cook until completely melted, about 5 minutes.
Nutrition Facts : Calories 718.8 calories, Carbohydrate 7.4 g, Cholesterol 174.9 mg, Fat 56.4 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 32.1 g, Sodium 2284.4 mg, Sugar 3.2 g
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