Queso Fundido Con Chorizo Recipes

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QUESO FUNDIDO WITH CHORIZO



Queso fundido with chorizo image

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

1 Tablespoon vegetable oil
5 ounces Mexican Chorizo (casings removed.)
12 ounces Monterey or Oaxaca Cheese (grated (2 1/2 cups))
6 Flour tortillas (or)
12 ounces tortilla chips (for serving)
1 1/2 cup of Roasted Salsa

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

QUESO FUNDIDO WITH CHORIZO



Queso Fundido with Chorizo image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Vegetable oil, for oiling the baking dish
6 ounces chorizo or spicy Italian sausage, casings removed
1/4 cup chopped onion
1 large clove garlic, minced
2 cups grated Oaxaca or mozzarella cheese
6 flour tortillas or soft tacos, warmed

Steps:

  • Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
  • In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onions and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
  • Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

QUESO FUNDIDO WITH CHORIZO



Queso Fundido With Chorizo image

After trying a fabulous dish of melted cheese and chorizo at La Fogata in San Antonio Tx, I searched until I found a similar recipe. This one is very close and excellent. From the cookbook, New Texas Cuisine by Stephan Pyles.

Provided by Vicki in CT

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1/2 small onion, chopped
1 garlic clove, minced
1 jalapeno, seeded and diced
2 ounces chorizo sausage
4 ounces mozzarella cheese, cubed
4 ounces monterey jack cheese, cubed
3 ounces goat cheese, crumbled
6 small flour tortillas

Steps:

  • Preheat oven to 400 degrees. Place an 8 inch casserole in oven while preparing the fundido.
  • Heat oil in skillet over medium high heat until slightly smoking. Add onion, garlic and pepper and cook for one minute stirring constantly.
  • Add chorizo and break up while coooking for about 10 minutes.
  • Remove the casserole from oven. Spread the cheeses over hot bottom of dish. Return the dish to oven and bake until cheese is just melted, about five minutes.
  • Remove from oven and sprinkle chorizo mixture over top. Return to oven and heat for about three minutes.
  • Serve with warmed tortillas.

Nutrition Facts : Calories 363.6, Fat 25, SaturatedFat 11.8, Cholesterol 52.4, Sodium 607.6, Carbohydrate 17.4, Fiber 1.1, Sugar 1.6, Protein 17.1

CHORIZO QUESO FUNDIDO



Chorizo Queso Fundido image

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

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 s ( , 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 wedges
1 plum tomato ( , diced with seeds and pulp removed)
Tortilla chips

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

QUESO FUNDIDO CON CHORIZO



Queso Fundido con Chorizo image

Provided by Food Network Kitchen

Time 30m

Yield 10 servings (about 2 1/2 cups)

Number Of Ingredients 12

4 ounces fresh chorizo, casings removed, crumbled
Olive oil, as needed
1 small red onion, chopped
1 clove garlic, finely chopped
5 teaspoons all-purpose flour
1/2 cup Mexican lager-style beer, such as Negra Modelo
1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice
3/4 cup milk
4 ounces Monterey Jack cheese, finely diced (about 1 cup)
4 ounces whole-milk mozzarella, finely diced (about 1 cup)
2 tablespoons chopped cilantro
Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping

Steps:

  • Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
  • Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers.

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