Oh my goodness! This is so bad for me but Ooooh how I love queso fundido! Or choriqueso! I just can’t resist the ooey gooey cheese with the smokey chorizo! I’m sure you will feel the same after you make this!
Mexican Chorizo Queso Fundido is originally made in Mexico with Asadero, Manchego, Menonite and Chihuahua cheeses. Since here in the States, it is a bit harder to find these cheeses, I have chosen cheeses that are readily available to all of us, so we can all enjoy this tasty appetizer. Mozzerella and Monterey Jack cheese.
Chorizo in queso is genius! Toluca, Mexico is known as the capital of chorizo and they specialize in “green” chorizo, which is made quite different than our popular “red” chorizo. Green chorizo is made with tomatillos, cilantro, garlic and chili peppers. For our purposes, we will talk about the more popular “red” mexican chorizo, here in the states. This version is made with a variety of spices such as ancho chile powder, garlic, paprika, cumin and oregano…just to mention a few. Its intense flavor is just so inviting in so many Mexican dishes. If you have never tasted mexican chorizo before, after you make this dip, I’m sure you will be using it in other ways as well.
My friends let’s just get moving with it cause I promise Mexican Chorizo Queso Fundido is bound to become one of your favorite dips and I promise, it will become addictive! Don’t believe me yet? Go try it. Please, please, please leave your comments. Let me know what you really think!
By the way, also try chorizo with some breakfast potatoes and scrambled eggs! Yum!!
Remove chorizo from casing and cook in oven proof non stick pan or casserole. I love my cast iron! Break chorizo down with spoon or spatula and allow to cook as ground chorizo.
Add and cook 3/4 chopped onion and all of the garlic to chorizo. Once cooked, strain chorizo through strainer so as to remove all the extra oil accumulated.
Add about 3/4 of chorizo mixture on the bottom of pan and cover completely with cheese. Cook on broil for about 10 minutes until cheese has a nice color.
Spread the rest of the chorizo on top, finely chopped onion, scallion and cilantro.
Serve with homemade chips.
Mexican Chorizo Queso Fundido with Homemade Chips
|Serves||small skillet of dip|
|Prep time||15 minutes|
|Cook time||10 minutes|
|Total time||25 minutes|
- 1 cup Mexican Chorizo (remove from casing)
- 1 cup Monterey Jack Cheese (freshly grated at home)
- 1 cup Mozzerella Cheese (freshly grated at home)
- 1 Medium white onion (chopped)
- 1 to 2 green scallion (thinly sliced)
- 2 Cloves Garlic (minced)
- 1 Package corn tortilla (take a bundle and cut into quarters)
- 2 Inches canola or vegetable oil
- cilantro for garnish
|I find that this recipe has always been better for me when I set the oven to broil, instead of bake. So set to broil. Grate cheeses and mix together with chopped scallions (reserve a little for topping) and set aside.|
|Remove chorizo meat from casing. In a non stick oven proof pan or casserole, break down mexican chorizo with wooden spoon or spatula. Cook for a few minutes. Add 3/4 of the chopped onion (reserve the rest for topping) and all of the minced garlic. Cook for about 5 minutes or so, or until cooked through. Drain chorizo through a strainer to remove excess oil and set aside.|
|Take a bundle of corn tortillas and cut into quarters to make "tortilla" looking chips. Fry in about two inches of oil until they look somewhat crisp. Remove and drain on paper towels. Set aside until ready to use. Alternative: Buy already made tortilla chips.|
|Add about 3/4 of chorizo on bottom of cast iron or casserole. Place your cheese concoction on top. Place in the oven until cheese is melted and has a little bit of color. Remove from the oven and place the rest of the crumbled chorizo on top of cheese. Garnish with sliced scallions, chopped pieces of onion and cilantro. Serve with prepared tortilla chips. Note: Serve this dip immediately so the cheese doesn't start to harden. If so, simply add back to oven for a few minutes. Enjoy!|