CHORIZO QUESO FUNDIDO
Queso Fundido with Chorizo is the best Mexican Cheese Dip made with a blend of Mexican cheeses, smoky, spicy Chorizo and fresh vegetables.
Provided by Jessica Formicola
Categories Appetizer
Time 20m
Number Of Ingredients 13
Steps:
- 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!
- If you tried this recipe, make sure to come back and let us know how you liked it!
Nutrition Facts : Calories 322 kcal, Carbohydrate 2 g, Protein 18 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 565 mg, ServingSize 1 serving
CHORIZO DIP QUESO FUNDIDO
Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you'll ever make and is our favorite appetizer!
Provided by Sweet Basil
Categories 200+ Easy Appetizers Recipes
Time 7m
Number Of Ingredients 5
Steps:
- Heat the oven to broil.
- In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
- Drain and set aside.
- In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
- Top with drained chorizo and serve immediately with chips.
Nutrition Facts : ServingSize 2 tablespoons, Calories 175 kcal, Carbohydrate 1 g, Protein 12 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 460 mg, Sugar 1 g, Fiber 1 g, UnsaturatedFat 2 g
QUESO FUNDIDO WITH CHORIZO
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside.
- Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the flour and cook, stirring to coat, 1 minute.
- Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips.
QUESO FUNDIDO WITH CHORIZO
There is a recipe where the cheese is melted directly on a griddle and then scooped onto a plate, another where it's baked in the oven or placed under the broiler. You can also make it in a small skillet right on top of the stove or on the grill where you make your steaks.
Provided by Mely Martínez
Categories Antojitos
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Place a skillet over medium heat, add the oil if using. Most Mexican chorizos have enough fat and won't need the vegetable oil. Add the chorizo and cook, stir frequently to cook evenly and avoid it from sticking to the bottom. It'll take about 6-7 minutes to cook.
- Once cooked, remove the excess fat from the skillet or place the cooked chorizo over a paper towel to absorb the fat.
- Place the chorizo in an oven proof dish, setting aside 2 tablespoons to garnish when ready to serve. I divided the chorizo and cheese into 2 small clay pots, but you can use a large oven proof dish.
- Place the grated cheese over the chorizo and bake for about 10-12 minutes or until the cheese is melted and bubbling. Do not overcook or it will have a chewy texture.
- Remove form oven and place over a heat proof surface. Serve warm with salsa and plenty of flour tortillas or tortilla chips.
Nutrition Facts : Calories 339 kcal, Carbohydrate 1 g, Protein 20 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 71 mg, Sodium 596 mg, Sugar 1 g, ServingSize 1 serving
CHORIZO QUESO FUNDIDO
Provided by Food Network
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chorizo pork sausage: Preheat the oven to 400 degrees F.
- Combine the pork, vinegars, paprika, garlic powder, guajillo powder, pepper, salt, cumin and cilantro in a large bowl. Mix well using hands or a wooden spoon.
- Spread mixture over a baking pan and roast until cooked through, 15 to 20 minutes. Drain excess fat.
- For the rajitas: Saute onions and minced garlic with vegetable oil in a skillet on medium-high heat until onions are translucent, 4 to 5 minutes. Add cilantro, salt and thyme and continue to cook 2 minutes.
- For the escabeche: Combine vinegar, salt, sugar and 1/2 cup water in a small saucepan and bring to a boil. Place chile rings in a mixing bowl (remove seeds if desired to lessen heat). Pour boiling liquid over chiles and refrigerate until chilled, up to overnight.
- For the queso fundido: Preheat the oven to 350 degrees F.
- Layer a 9-by-6-inch casserole dish with onion rajitas, 2 cups cooked chorizo pork sausage and cheeses. Place 4 to 6 pickled chiles on top.
- Bake 10 to 12 minutes. Transfer to a broiler and continue to cook until browned. Serve with corn tortilla chips or flour tortillas and extra pickled chiles!
QUESO FUNDIDO WITH CHORIZO
We recommend D'Artagnan Spanish-style chorizo for this recipe. Made from heritage pork, it has great flavor and is widely available. If you don't have a fondue pot, you can serve the queso fundido in the skillet it is cooked in; return it to the stove and warm over low as needed. This recipe is adapted from Martha Stewart's Appetizers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil in a large, heavy skillet (preferably cast-iron) over medium. Working in batches, add chorizo and cook, stirring occasionally, until browned in spots, 3 to 4 minutes. Transfer chorizo to a serving dish.
- Add onion and chiles to skillet; season with salt. Raise heat to medium-high and cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tequila, bring to a boil, and cook until tequila is mostly evaporated, about 30 seconds.
- Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until melted, 5 to 7 minutes. Transfer to a fondue pot and serve immediately, with chorizo and chips.
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