Loaded Queso Fundido Recipes

QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, cook the chorizo with the garlic over medium heat until browned, 4 to 6 minutes. Transfer to a paper towel-lined plate to drain.
• Combine the two cheeses and then sprinkle the cheese into a 9-inch pie plate or shallow baking dish. Top with the cooked chorizo, green onions and jalapeños.
• Bake until bubbling and browned- about 10 minutes.
• Serve warm with tortilla chips, for dunking.

LOADED QUESO

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.

LOADED QUESO FUNDIDO

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 FUNDIDO

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.