Mexican Fondue With Chorizo And Chiles Recipes

MEXICAN FONDUE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from oven.
• While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.
• In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.
• Adjust seasonings, if necessary.
• Serve cheese fondue with baked chips and guacamole.

MEXICAN FONDUE WITH CHORIZO AND CHILES

Steps:

• Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
• Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.

MEXICAN CHORIZO AND TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

MEXICAN FONDUE

Steps:

• Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
• Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
• Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
• Remove from heat; stir in cilantro.

MEXICAN QUESO FUNDIDO WITH CHORIZO

Steps:

• In a small bowl, mix the tomato, serrano chile and cilantro. Season with salt and let it stand for at least 30 minutes, while you prepare the queso.
• In a medium bowl, toss the grated cheeses with the flour. Reserve.
• Add the olive oil to a medium-sized skillet and bring it to the stove over medium heat. Cook the chorizo, breaking it up with a wooden spoon, until it starts to brown, about 2 minutes. Then, add the onions and continue cooklng until the chorizo is fully cooked and the onions are soft and translucent. Remove (with a slotted spoon) from the skillet into a separate bowl.
• In a medium cast iron pan, over medium heat, add the beer and let it simmer. When simmering, start to add the cheese, slowly. Whisk constantly and only add the next handful of cheese once the previous one has melted.
• Once all the cheese has melted and is smooth, stir back in the chorizo/onion mixture.
• Optional: For a bubblier version with some delicious browned spots, simply pop the queso into the (preheated) broil for about 5 minutes. Check often to prevent the cheese from overcooking.
• Using a slotted spoon, spoon the salsa over the queso.
• Serve as a dip with tortilla chips or with soft tortillas.

MEXICAN FONDUE WITH CHORIZO AND CHILES

Steps:

• Place poblanos and bell pepper directly over the flame of a gas-stove burner on high heat. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer to a large bowl, and cover immediately with plastic wrap. Set aside to steam 15 minutes. Peel peppers; discard skins, stems, seeds, and ribs. Cut into 1/4-inch strips. Set aside.
• Heat a medium heavy-bottomed saucepan over medium-high heat. Add chorizo, and cook 2 to 3 minutes. Reduce heat to low, and add cheese and pepper strips. Cook, stirring, until melted. Serve immediately by spooning onto tortillas. Roll up the tortillas to eat.